Time, temperature, and tips for perfect results every time.
Oven Finish (Reverse Sear)
Cook Time
25-40 min
Set Oven Finish (Reverse Sear) To
250°F
cooking temperature
Safe Internal Temp ?
145°F
63°C · USDA FSIS
33:00
33 min preset
Adjusted cooking time
25-40 min
| Level ? | Internal Temp ? | Description |
|---|---|---|
| rare | 120-125°F | Cool red center, 3-4 min/side on hot cast iron. The center should feel like the fleshy part of your palm below the thumb when your hand is relaxed. |
| medium rare | 130-135°F | Warm red center, 4-5 min/side. The sweet spot for ribeye - fat starts rendering at 130F, so the marbling actually melts into the meat. |
| medium | 140-145°F | Warm pink center, 5-6 min/side. Still juicy but the center has firmed up. Good compromise if you are nervous about red meat. |
| medium well | 150-155°F | Slight pink, 6-7 min/side. Most of the moisture has cooked out. If you must go this far, baste with butter to add back some richness. |
| well done | 160+°F | No pink, 7-8 min/side. Not recommended for ribeye - dries out the marbling that makes this cut worth the price. You are paying for fat that you are then cooking away. |
Ribeye Steak takes 25-40 minutes in Oven Finish (Reverse Sear) at 250°F. Verify internal temperature reaches 145°F with a meat thermometer.
The recommended temperature for Ribeye Steak in Oven Finish (Reverse Sear) is 250°F. Low and slow until 10F below target, then sear
It is generally not necessary to flip Ribeye Steak during this cooking method. Check your specific recipe for guidance.
Yes, you can cook frozen Ribeye Steak in Oven Finish (Reverse Sear). Add approximately 50% more time (38-60 minutes). Always verify internal temperature before serving.
Yes, preheating your Oven Finish (Reverse Sear) is recommended for best results. This ensures even cooking and proper browning from the start.