Reverse Sear Ribeye Roast
Reverse searing is a foolproof cooking method that produces delicious, juicy, tender ribeye roast in the oven every time. Reverse Sear Ribeye Roast is an easy way to get perfectly cooked protein for any special occasion or holiday meal.
Ribeye roast is a cut of beef that comes from the rib section of a cow. It has lots of fat and marbling, making it tender and flavorful. Ribeye roast can be cooked in many different ways, but reverse searing is an excellent way to get that perfect medium-rare steak every time with minimal effort.
🥩Reverse Searing Ribeye Roast
The reverse sear method is a simple cooking technique that involves searing meat after it has been cooked slowly at a lower temperature. This method produces tender, juicy beef that is not dry or overcooked.
Reverse searing also allows for better caramelization of the exterior of the meat, resulting in a delicious crust when cooked in the oven.
🍴Ingredients and Tools
- Ribeye Roast– This cut of beef is popular for special occasions because it has a high-fat content which makes it juicy and delicious. You can choose ribeye roast on or off the bone or a tomahawk or cowboy ribeye.
- Seasonings – You can use just about anything to season your meat. We love using a simple blend of kosher salt, garlic, and black pepper. Just mix in a small bowl with a spoon before dry rubbing onto the meat.
- Cooking Oil – An oil such as avocado oil, coconut oil, or another high smoke point oil is best for broiling the beef after its been reverse seared.
- Oven Safe Cooking Rack – Use this on top of a rimmed baking sheet to ensure the heat gets circulated all around the surfaces of the meat.
- Meat Thermometer – A quality kitchen thermometer with a long probe is key to reverse searing any meat. For a top-of-the-line thermometer, use the Meater. For an inexpensive option, try the ThermPro.
📖How To Reverse Sear Ribeye Roast In The Oven
1️⃣Preheat the oven: Preheat oven to 150 degrees F. While the oven is preheating, let the ribeye sit at room temperature for 45 minutes to take off the chill.
2️⃣Season the roast: Pat the meat dry with a paper towel. Season the steak with your favorite seasonings.
3️⃣Place the beef on a rack: Place the steak on a wire rack over a baking sheet and place it in the oven.
4️⃣Cook until the internal temperature reaches 120-125 degrees F: Cook the beef in the oven until the internal temperature reaches 120-125F degrees Fahrenheit. This will take about 5 hours for a 3-pound or about 30 minutes per pound. (see below for the temperature chart)
5️⃣Remove from the oven and let rest for 30 minutes: Remove the beef from the oven and place foil over the top for 30 minutes.
6️⃣Broil the outside: Once the meat has rested, pat the top with paper towels to dry and brush on oil or melted butter. Turn your oven to broil at its highest setting. Broil for 8-10 minutes rotating halfway through until the outside forms a browned crust.
7️⃣Remove from the heat and let rest for 15 minutes: Remove the beef from the heat and add foil back to the top. Let it rest for 5 minutes before slicing and serving.
🌡Best Temperature To Reverse Sear Ribeye
- 120F – Rare
- 130F – Medium Rare
- 140 F – Medium
- 155 F – Well Done
👩🍳Reverse Sear Cooking Tips
Always pat the meat dry: This will help the seasonings stick to the meat and prevent unwanted moisture.
Take the chill off: Letting the meat rest before cooking is important because it lets the proteins relax, keeping the meat from getting tough when going from hot to cold.
Use an oven-safe meat thermometer: This will allow you to accurately cook the meat to the correct temperature without opening the oven door and letting out heat. Use a temperature probe thermometer inserted into the thickest part of the meat.
Rest the meat after searing: Resting the meat allows the juices to redistribute, resulting in juicier and more flavorful steak.
Broil at high temperature: Ensure that the temperature is very hot before broiling. Low temperatures will cause the meat to stay in longer, further increasing the internal temperature and making it dry.
🧂Ribeye Roast Seasoning Ideas
- Chimichurri: A flavorful and bright Argentinean sauce made with parsley, cilantro, garlic, olive oil, and vinegar.
- Cajun Rub: A blend of garlic powder, onion powder, chili powder, paprika, black pepper, and cayenne pepper.
- Italian Herbs: A mix of oregano, thyme, rosemary, basil, parsley and garlic.
- Lemon Pepper: A simple combination of lemon zest and freshly cracked black pepper.
- Garlic Salt: A combination of garlic powder, salt, and a hint of onion powder.
- Smoked Paprika: A mix of smoked paprika, garlic powder, onion powder, black pepper, cumin, oregano, and thyme.
Reverse Sear Ribeye Roast
Equipment
- Oven Safe Cooking Rack
- Meat Thermometer
Ingredients
- 3 pounds Ribeye Roast
- 1 tbsp Sea Salt
- 2 tsp Garlic Powder
- 1 tsp Black Pepper
- 2 tbsp Cooking Oil (with high smoke point)
Instructions
- Preheat oven to 150 degrees F. While the oven is preheating, let the ribeye sit at room temperature for 45 minutes to take off the chill.
- Pat the meat dry with a paper towel. Season the steak with your favorite seasonings.
- Place the steak on a wire rack over a baking sheet and place it in the oven.
- Cook the beef in the oven until the internal temperature reaches 120-125F degrees Fahrenheit. This will take about 5 hours for a 3-pound or about 30 minutes per pound. (see below for the temperature chart)
- Remove the beef from the oven and place foil over the top for 30 minutes.
- Once the meat has rested, pat the top with paper towels to dry and brush on oil or melted butter. Turn your oven to broil at its highest setting. Broil for 8-10 minutes rotating halfway through until the outside forms a browned crust.
- Remove the beef from the heat and add the foil back to the top. Let it rest for 5 minutes before slicing and serving.
Notes
Best Temperature To Reverse Sear Ribeye
- 120F – Rare
- 130F – Medium Rare
- 140 F – Medium
- 155 F – Well Done
