Jimmy’s Table PodcastCuriously evangelical. Politically homeless. A dreamer of small things. On this podcast, I am having conversations about the intersection of faith, life, and culture.

How-To “Reverse Sear” A Ribeye Steak (In Oven & Cast Iron Skillet)

Reverse Sear Ribeye Steak

If you want to make the best steak in the world, using the “reverse sear” method is arguably the best way to cook a steak. Instead of using a grill, you will be using your oven, a cookie-sheet, and a cast iron skillet. And if you are going to make a steak, our favorite steak to eat is the ribeye steak. It by far has the most flavor and the most fat of all the steaks, and the reverse sear method of cooking a steak enhances the flavor in a way that no other cooking method allows. By reverse searing a steak, it has the chance to slowly break the fat down, and slowly bring the steak up to the right temperature. And by finishing your ribeye steak in as cast iron skillet, you will form the absolute best crust.

Here is a YouTube video Meagan and I put together showing how it’s done.


  • Ribeye steak (1.5-2 inches thick), always from your butcher, never pre-packaged. Choice or prime cut only.
  • Kosher salt
  • Fresh ground black pepper
  • “Chicago Steak Seasoning”
  • Avocado or Peanut Oil (never olive oil)


  • Large cast iron skillet
  • Cookie sheet & cookie rack
  • Instant read thermometer, or remote digital thermometer.


  • Let steak rest and come to room temperature before seasoning (about 1 hr)
  • Season generously with salt, fresh cracked pepper, and Chicago steak seasoning (optional)
  • Cook at 275 degrees on the center rack in your oven for about 45-60 minutes until 1-2 degrees shy of your desired internal temperature.
  • 125-130 degrees for rare
  • 130-135 degrees for medium-rare
  • Anything above 135 degrees, you should not be eating steak, you should be eating at McDonalds. Every steak should have a little “moo” in it!
  • Once steak reaches desired internal temperature, pull and let sit on a plate for about 5-10 minutes so the steak rests and juices redistribute evenly throughout the steak.
  • Lightly season both sides of the steak with a little more salt & pepper so that you can form a better crusty caramelized crust.
  • Get cast iron pan super searing hot on high on your stove top.
  • Add avocado oil to pan, then sear both sides of the steak for about 30-60 seconds.
  • Lightly rotate steak on the sides to sear the edges.
  • Serve immediately

Leader of occasional thoughts in your head. Dreamer of small things. I like taking pictures of my food. Opinions are my own.

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