With this reverse sear ribeye, you'll start by slow baking the steak in the oven, then removing it to a sizzling hot skillet to sear into a gorgeous crust. You're essentially switching the roles of the traditional route by baking first, searing last.
2ribeye steaks2 pounds, around 1 1/2 - 2 inches thick
1 1/2Tablespoonsolive oil
1Tablespoongranulated brown sugar
1Tablespoonsonion powder
1Tablespoongranulated garlic
2teaspoonssalt
2teaspoonsblack pepper
Instructions
Preheat oven to 400 F. Place wire rack over the baking sheet.
Mix together olive oil, brown sugar, onion powder, granulated garlic, salt, and pepper.
Using gloved hands, rub oil and spice mixture all over the meat.
Place prepared meat on wire rack over baking sheet.
Bake in preheated oven for 15-20 minutes.
About 3-4 minutes before the oven time is done, preheat your cast iron skillet (dry, do not add oil or butter) over high heat.
Remove steak from oven and immediately add to the hot skillet. Sear for 2-4 minutes on each side to desired doneness.
Remove steak to a cutting board and allow to rest for a few minutes. Do not cover with foil or it will continue to cook.
Notes
Look for 2 pounds of ribeye steak, about 1 pound each steak. They should be 1 1/2 - 2 inches thick for the best results. Depending on the thickness of your steak and the doneness you prefer, you can add 10 minutes more in the oven. Our instructions will result in medium doneness.