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Reverse-Seared Ribeye

This Steak Beats Turkey: Perfect Reverse-Seared Ribeye for the Holidays

Delishdoers
Tired of turkey for Thanksgiving? This year, bring something bold to the table — a juicy, buttery, perfect reverse-seared ribeye that’s tender, rich, and full of flavor. It’s the kind of steak that makes everyone stop talking and start smiling. Simple seasoning, slow baking, a hot sear, and a buttery herb baste, and you’ll have a holiday main dish that feels special, comforting, and unforgettable. If you’re ready for a new tradition, this steak is the one that steals the show.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 2 people
Calories 750 kcal

Equipment

  • 1 Cast Iron
  • 1 oven

Ingredients
  

For the steak:

  • 1 thick-cut ribeye 1.5 inches
  • 2 tablespoons avocado oil or canola oil
  • Salt
  • Freshly cracked black pepper

For basting:

  • 2 tablespoons butter
  • 3-4 garlic cloves
  • 1-2 sprigs thyme
  • 1-2 sprigs rosemary

Instructions
 

  • Gather the Ingredients: Have everything ready before you start to keep the cooking process smooth and easy.
    Reverse-Seared Ribeye Ingredients
  • Season the Steak: Drizzle a little oil and spread it evenly. Season generously with salt and freshly cracked black pepper.
    Tip: Don’t be shy — seasoning is what builds that beautiful crust.
    Season the Reverse-Seared Ribeye
  • Bake at Low Heat: Preheat oven to 275°F (135°C).Place the steak on a wire rack over a baking sheet. Bake for 35–40 minutes, or until the internal temperature reaches 118°F for medium-rare.
    Tip: Don’t worry if the steak looks pale — the sear will transform it.
    Bake Reverse-Seared Ribeye at low heat
  • Sear in a Cast-Iron Pan: Heat a cast-iron pan until it’s lightly smoking. Add a little oil, then lay in the steak. Sear 1 minute per side, pressing gently with tongs for even contact. You’ll see the crust forming right away.
    Sear Reverse-Seared Ribeye in a cast-iron
  • Add Aromatics and Baste: Add butter, garlic, thyme, and rosemary. Tilt the pan and baste the steak repeatedly for 20–30 seconds. The butter will foam, the herbs will sizzle, and the smell will fill your kitchen.
    Add Aromatics and Baste for Reverse-Seared Ribeye
  • Rest + Slice: Let the steak rest for 10 minutes so the juices settle. Slice to reveal the pink center and golden crust. This is the moment when everyone gathers around the cutting board.
    Rest and slice Reverse-Seared Ribeye
  • Serving Ideas for Thanksgiving: Serve the sliced steak on a warm wooden cutting board for a rustic, cozy look. Garnish with fresh rosemary sprigs for a festive touch.
    Serving Reverse-Seared Ribeye

Video

Notes

  • Choose a thick steak (about 1.5 inches).
  • Don’t skip the wire rack — it helps the steak cook evenly.
  • Season more than you think; salt and pepper build the crust.
  • Use a thermometer for accuracy; pull at 118°F for medium-rare.
  • Preheat the cast-iron pan until lightly smoking for the best sear.
  • Press gently with tongs for full surface contact.
  • Add butter only after the initial sear so it doesn’t burn.
  • Tilt the pan when basting to scoop up the melted butter.
  • Let the steak rest for 10 minutes before slicing.
  • Slice against the grain for tender bites.
  • Use fresh garlic and herbs for the best aroma and taste.

Nutrition

Calories: 750kcal
Keyword cast iron ribeye recipe, juicy ribeye steak recipe, reverse-seared ribeye steak, Thanksgiving ribeye steak
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