00743 11 40 C 11 55. 007431 69 40 69 C 47. A perfectly cooked, full-flavored, sous vide bone in ribeye, and juicy Reverse Seared Ribeye Steak is glorious and the ultimate steak dinner.
In this easy recipe, a bone-in ribeye steak is first roasted low-and-slow in the oven and then pan-seared in a cast-iron skillet on the stove until it develops a tasty crust. Bone-in ribeye steaks are known for their exceptional beefy taste and beautiful marbling. They are perfect for reverse searing, and the best part is this cooking method is easy enough even for novice cooks. A reverse sear ribeye steak is a full-flavored, juicy, tender cut of meat, which you first roast in the oven and then pan-sear in a skillet on the stove.
And, the best part, the reverse sear method is easy enough even for novice cooks. If you like them grilled, you might also want to check out my recipe for Smoked Ribeye Steak. A raw steak, garlic, rosemary and other seasonings. Then, butter is added to provide a browned, crispy crust and add even more rich flavor. If you don’t have any, you can leave it out. Preheat the oven to 225 degrees F. Use a paper towel and pat the ribeye dry to remove excess moisture.