Reverse Sear Ribeye Roast -

5 from 1 vote

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.

Prep Time45

Cook Time5

Course: Holiday Recipes

Cuisine: American

Keyword: how to reverse sear a ribeye roast, reverse sear bone in ribeye roast, reverse sear boneless ribeye roast, reverse sear ribeye roast, reverse seared ribeye roast, reverse searing ribeye roast, ribeye roast reverse sear

Servings: Servings

Calories: 68kcal

Author: Valerie Skinner

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

Nutrition