How long should I reverse sear a 1 1/2 inch bone-in rib eye steak?

For a 1 to 1 1/2 inch steak, plan roughly 35 to 55 minutes in a 225°F oven to reach medium-rare pull temp. Start checking at 30 minutes with an instant-read thermometer so you can catch your target.

Can I sear the steak on the grill instead of a skillet?

Yes. If your grill can reach very high heat, you can finish with direct heat for 60 to 120 seconds per side to form the crust. Use grill grates that have been cleaned and oiled to prevent sticking.

Is reverse sear better for thick steaks than thin ones?

Yes. Reverse sear is ideal for steaks thicker than one inch because it prevents the outer layer from overcooking while you aim for a precise interior temperature.

Should I salt my bone-in rib eye the night before?

You can. Salting up to 24 hours before cooking and leaving the steak uncovered in the fridge improves flavor and crust. If you salt far in advance, be gentle with additional salt at plating.

Bone-In Rib Eye Steak

Description

This easy reverse sear bone-in rib eye steak for family dinner delivers precise doneness, deep beefy flavor, and a caramelized crust every time. Slow roasting in a low oven followed by a blazing hot skillet sear gives you steakhouse results with simple ingredients and a reliable method.

Ingredients

Scale

1 bone-in rib eye steak, 1 to 1 1/2 inches thick (12 to 20 oz)
1 to 2 teaspoons kosher salt per side, adjust to steak size
1/2 teaspoon freshly ground black pepper per side (optional)
1 to 2 tablespoons neutral oil with high smoke point
2 tablespoons unsalted butter (optional)
2 garlic cloves, smashed (optional)
2 sprigs fresh thyme or rosemary (optional)

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Instructions

Remove steak from fridge 30 to 60 minutes before cooking and pat dry thoroughly. Season generously with kosher salt on both sides and add pepper if using.
Preheat oven to 225°F and position rack in the middle. Place a wire rack on a rimmed baking sheet and set steak on the rack. Roast until internal temperature is 5°F below your target doneness, about 35 to 55 minutes for a 1 to 1 1/2 inch steak. Start checking at 30 minutes.
When steak is near target temperature, heat a cast iron skillet over high heat and add 1 tablespoon oil. Let the pan get smoking hot.
Sear steak 45 to 90 seconds per side until a deep brown crust forms. Sear edges briefly if desired.
If using butter and aromatics, add butter, smashed garlic, and herbs during the last 30 seconds and spoon melted butter over the steak.
Transfer steak to a cutting board, tent loosely with foil, and rest 7 to 10 minutes. Slice against the grain and serve.

Notes

Use an instant-read thermometer for precise doneness and remember carryover cooking adds about 5°F while resting. Drying the steak well before roasting helps develop a better crust during the final sear. For thicker steaks, extend oven time and monitor temperature closely. Store leftovers in the refrigerator up to 3 days and reheat gently in a low oven or skillet.

Prep Time: 10 minutes (plus 30 to 60 minutes to come to room temperature)
Cook Time: 35 to 55 minutes in oven plus 2 minutes per side sear
Category: Dinner
Method: Reverse Sear
Cuisine: American

Nutrition

Serving Size: 1/2 steak
Calories: 600
Sugar: 0g
Sodium: 520mg
Fat: 48g
Saturated Fat: 20g
Unsaturated Fat: 23g
Trans Fat: 2g
Carbohydrates: 0g
Fiber: 0g
Protein: 42g
Cholesterol: 140mg