By Genevieve Ko
Updated Jan. 18, 2024
- Total Time
- 3 hours 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour, plus 2 hours’ resting time
- Rating
- 4(150)
- Notes
- Read community notes
Rippled with fat, extrathick rib-eye steaks end up with charred crusts after an initial, intense stovetop sear, and buttery, tender centers after cooking through in a low oven. This technique is the reverse of a reverse sear, in which the meat cooks through first in a low oven or grill, then gets seared just before serving. Both methods ensure an even medium-rare on this expensive cut, but with this reverse-reverse sear, you’re not stuck at the stove, smoking up the kitchen after guests arrive. Instead, the time the steak finishes cooking in the oven can be spent washing up or enjoying a co*cktail with friends. If you’re preparing just one steak, skip Step 5 and simply transfer the skillet to the oven. Once the steak comes out of the oven, transfer it to a cutting board and make the sauce as directed in Step 8.
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Ingredients
Yield:8 to 12 servings
- 4(2-inch-thick) bone-in rib-eye steaks (about 2 pounds each)
- Kosher salt or coarse sea salt
- 4tablespoons extra-virgin olive oil
- Coarsely ground black pepper
- 1bunch scallions, trimmed and thinly sliced
- 1mild or hot fresh red chile, stemmed, seeded and finely chopped
- 1tablespoon white wine vinegar
- 1bunch cilantro, finely chopped
- Salt and pepper
For the Steaks
For the Sauce (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
1004 calories; 82 grams fat; 34 grams saturated fat; 5 grams trans fat; 40 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 66 grams protein; 911 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare the steaks: Take the steaks out of the refrigerator 2 hours before cooking to bring them to room temperature. An hour before cooking, sprinkle the steaks evenly with salt, including all sides.
Step
2
When ready to cook, put a half sheet pan (13-by-18-inch) on the center rack in the oven and heat the oven to 325 degrees. Turn your hood vent to high, if you have one, and open at least one kitchen window, if possible.
Step
3
Pat off any moisture that’s beaded on the surface of the steaks without rubbing off the salt.
Step
4
Heat a cast-iron, carbon-steel or heavy stainless-steel skillet over high. Swirl 1 tablespoon oil to coat the pan and, as soon as it smokes, add 1 steak. Sear, pressing on the meat to evenly char it, until deeply browned, about 2 minutes per side. Turn the steak on its boneless side and brown the fat cap for a minute or two.
Step
5
Transfer the steak to an (unheated) sheet pan. Into a heatproof bowl, pour off the fat from the skillet, then rinse out the skillet with hot water and wipe it dry. Repeat with the remaining steaks and oil, pouring off the fat and rinsing and drying the skillet between steaks. If you have more skillets, you can cook more than one steak at a time, but you’ll also create even more smoke.
Step
6
After you’ve cooked your last steak, reserve the skillet without pouring off the fat or washing it. Season the steaks with pepper, then transfer to the heated sheet pan in the oven, leaving behind and reserving any accumulated juices. Cook the steaks until a meat thermometer inserted through the center without hitting bone registers 115 to 120 degrees for medium-rare, 20 to 23 minutes. (If your steaks are thinner, be sure to check them earlier.)
Step
7
Transfer the steaks to a large cutting board (reserving the sheet pan), tent loosely with foil and let rest for at least 10 minutes.
Step
8
While the steaks rest, make the sauce if you’d like: Pour off all but 2 tablespoons fat from the reserved skillet, then heat over medium-high. When the fat is hot, add the scallions and chile, and cook, stirring, until the scallions are just wilted but still bright green, about 1 minute. Add the vinegar and cook, stirring, until the sharp sour smell burns off, about 30 seconds. Pour in the reserved pan juices from both sheet pans and the cutting board and remove from the heat.
Step
9
Transfer the scallion mixture to a serving bowl and stir in the cilantro. Season to taste with salt and pepper.
Step
10
Cut the steaks off the bones, then cut into slices against the grain. Transfer to a serving platter and pour any juices from slicing over the meat. Serve with the sauce, if desired.
Ratings
4
out of 5
150
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Cooking Notes
Happy Helper
Also, if you salt your steak 1 hour before cooking, the salt will draw out moisture & flavor that you'd probably rather keep inside your steak (that's what you'll be "patting off" in step 3). Salt steak at least 4 hours before, preferably overnight, uncovered, in your fridge. This will allow the juices and salt to be reabsorbed properly with the additional benefit of leaving a nice, dry exterior for a perfect sear.
absolut_foodie
I thought the reverse of a reverse sear was just a sear? I find you get less smoke if brush the meat with oil rather than coating the pan.
Nancy
I'm going to try searing the steak outside in cast iron skillet on the grill, then transfer to oven to finish. Don't want the smoke or smell in the house!
Bill Fink
If you have a good enough grill, you can use a skillet on the grill outdoors and avoid all the smoke in the house
Jimmy
This really only works with steaks at least 2 inches thick. Don't make the mistake I did, and try this with something thinner.
nancy newcomer
My apartment has no kitchen window and even with both stove vent on high and room vent on, I set off smoke alarm with something like this recipe. Is it worth cooking longer at a lower temp or should I just forget cooking steaks at home...
RJC
If you are going to use the oven/skillet, I strongly urge that you use the reverse sear method; low oven then sear. Why? With the warm and now dry steak, the sear will occur faster and be more complete without the grey rim of death, which you cannot avoid with the reverse reverse sear. However, the way to get the perfect steak is to sou vide the seasoned steak to the perfect temp (enjoying several rounds of co*cktails with friends), rest, then sear, rest again, serve. Impossible to mess up.
Happy Helper
Don't want to blow your mind, but I think she uses TWO sheet pans...one in the oven, one not
Happy Helper
Tempering steaks does nothing but increase risk of bacterial growth. The steak will not go to room temp internal in 2 hours, nor should you want it to, especially if you're going to finish in a low oven and use a thermometer - there will be no issues with overly rare centers as the article suggests.
Marion
One way to circumvent smoke alarm is to put a shower cap over it when cooking something smoky. Just don't forget to remove it when you are done.
LarryAt27N
1. Instead of EVOO, rub on an oil that smokes at a higher temperature...less smoke. 2. Sprinkle on a dash of garlic powder or use garlic salt instead of plain salt. Unbeatable!
Temp_notes
Have to note that while terms like "medium rare" are inherently subjective, most sources that describe the doneness of steak in temperature ranges consider 115 rare. In fact many don't even begin the chart at 115; they say 120 to 125 is rare. Even on this very website...
Definitely Sear Outside
I'll agree with what many others have noted - definitely sear these steaks outdoors if you can. You'll need very high heat to get a proper sear, and that will produce a lot of smoke.
Coolelle
Why use extra-virgin olive oil? Why not use an oil that has a higher smoke point, like refined avocado oil, or safflower oil? Even sunflower or peanut oil would be better. EVOO breaks down in high heat, releasing acrolein, which can cause lung issues, and free radicals that can cause cellular damage and lead to diseases in the human body.Read More: https://www.foodrepublic.com/1293806/best-high-heat-oils-perfect-saute/#:~:text=Oils in the 450-degree,from 400 to 450 degrees.
Jim Hailey
I actually tried the recipe as written. I found the steak to be excellent. I pulled it at 122 degrees. The time in the oven got away from me. After it rested, it read 132 on my instant read. Tbe sauce was okay. I prefer to not have anything on my steak other than a little butter. I am going to do a bone in rib roast the same way.
Carol
This was an interesting way to cook a ribeye. Super easy and it turned out perfectly. The only miss for me was the sauce. It wasn't remotely "saucey".
John M
This is just searing before roasting. This "reverse-reverse" stuff is baloney. You'll ruin your steak with olive oil if it smokes. Use high-oleic sunflower oil instead. Jeez
Dave
First time searing, wonderfully done, yet had to lear how to turn off smoke alarms
Envyfox
Made few changes to make the recipe work for my timeframe, since I was cooking two steaks (2.5" thick cut). I did a salt and pepper rub just before the sear. I didn't let them cool after searing, so they cooked much faster in the oven than the directions called for. I used a meat thermometer to determine doneness. I went for 125 F internal temp before taking the meat out of the oven. Let sit for 10 minutes before cutting. The best steaks I've ever made. Great way to get a beautiful sear.
jp
Start with frozen steak, at least 1" thick. Sear one side in a preheated (very hot) skillet or with blow torch. If using skillet, turn over and then put in 200°F preheated oven for 1 hour. The steak will come out med-rare top to bottom with no gray. You will have to experiment to adjust based on oven and thickness of steak but the method works like a charm.
Temp_notes
Have to note that while terms like "medium rare" are inherently subjective, most sources that describe the doneness of steak in temperature ranges consider 115 rare. In fact many don't even begin the chart at 115; they say 120 to 125 is rare. Even on this very website...
Nathan W
This is how most French chefs cook steaks. To do it at home, heat a non-stick pan over medium heat, add 1 teaspoon of oil and sear your steak, might take a bit longer per side but your house won’t smell like meat for 3 days.A high-heat sear does not seal in the juices, in fact it does the opposite- it dries a steak out (See Harold McGee). A reverse sear is too slow cook your steak at a low temp, which retains the most juices, and then sear it right before serving- the best of both worlds!
J Crowley
My dad taught me that a light sprinkle of salt in a seasoned cast iron can will keep a steak from sticking. It works. No smoking oil!
Georg B
As some comments already indicated if you are lucky enough to live in the “dreaded burbs” a good gas grill will sear the steaks perfectly turn off the burner on one side leave the others on high or medium move the steaks to the off side and watch with a instant read thermometer. I have given up on the revers sear after too many complaints about rare but dried out meat. You forgo some of the juices for the sauce but serve it with a nice herb butter a la Melissa Clark instead.
LarryAt27N
1. Instead of EVOO, rub on an oil that smokes at a higher temperature...less smoke. 2. Sprinkle on a dash of garlic powder or use garlic salt instead of plain salt. Unbeatable!
Marcella M Rice
The kitchen still smokes up too much.
Marion
One way to circumvent smoke alarm is to put a shower cap over it when cooking something smoky. Just don't forget to remove it when you are done.
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