When you get the craving for BBQ on a rainy day.

Reverse searing a rib eye steak is a great way to achieve a perfectly cooked steak with a crispy crust and a juicy, tender interior. To reverse sear a one inch thick rib eye steak on a cast iron grill and finish cooking in the oven, you will need a few key ingredients and tools.


1 one inch thick rib eye steak
Salt and pepper
Olive oil
Sprig of Rosemary
2 x Garlic Cloves


Cast iron grill or pan
Meat thermometer


Preheat the oven to 425 degrees Fahrenheit.

Season the steak generously with salt and pepper on both sides.

Heat a cast iron grill or pan over low heat on the stove. Once the pan is hot, add a small amount of olive oil to the pan.

Carefully place the steak in the pan and cook over low heat for about 3-5 minutes per side. This will help the steak to cook evenly and achieve a nice crust.

After both sides have been seared, use a meat thermometer to check the internal temperature of the steak. The steak should be around 110 degrees Fahrenheit for medium-rare.

Once the steak is at the desired temperature, carefully transfer it to the preheated oven.

Cook the steak in the oven for about 5-8 minutes or until it reaches an internal temperature of 135-140 degrees Fahrenheit for medium-rare.

Once the steak is cooked to your liking, remove it from the oven and let it rest for a few minutes to allow the juices to redistribute.

Slice the steak and serve immediately. Enjoy your perfectly cooked, reverse seared rib eye steak!

Note: cooking time and temperature may vary depending on the thickness of the steak, the oven, and personal preference. Always use a meat thermometer to ensure the steak is cooked to your desired level of doneness.

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