Reverse Seared Bone-In Rib Steak
A reverse-sear method for thick bone-in rib steak that yields edge-to-edge pink center and a deep, golden crust.
- Prep
- 40 min
- Cook
- 60 min
A bone-in rib steak like a Tomahawk or Cowboy deserves the royal treatment. Reverse searing locks in flavor, delivers an edge-to-edge pink center, and finishes with a crave-worthy crust that's made for summer grilling.
Method
Directions
-
1
Season generously with salt, pepper, and any optional spices. Let rest at room temperature for 30–60 minutes.
-
2
Preheat oven or grill to 250°F. For oven, place steak on a wire rack over a baking sheet. For grill, use indirect heat.
-
3
Cook slowly until the internal temperature reaches 110–115°F for medium-rare (about 40–60 minutes depending on thickness).
-
4
Preheat cast iron pan or grill to high heat. Add a bit of oil.
-
5
Sear steak for 1–2 minutes per side until a golden-brown crust forms. Sear the sides as well for maximum flavor.
-
6
Rest steak for 5–10 minutes before slicing.
-
7
Slice against the grain and serve immediately.
From farm to your kitchen
Bring this recipe to life
Premium beef from trusted farms — shipped overnight, frozen at peak freshness.
Shop Beef →More recipes
More beef recipes
Steak Fajita Kabobs
Cubes of top sirloin in a fajita marinade, threaded with bell peppers and onions, then grilled until charred and juicy.
Easy Beef Birria
A slow-cooked Mexican stew built on chuck roast, chiles in adobo, and warm spices, simmered until shreddable.
Dutch Oven Beef Pot Roast with Potatoes
A classic, cozy one-pot dinner: well-marbled chuck roast slow-braised with potatoes, carrots, and herbs until fork-tender.
Technique
Master the method
Pan temp for thin wagyu portions
Cast iron at 450°F+, no oil, 60 seconds per side — and how to know the pan is actually ready.
Read the guide →
How to Cook Picanha
Score the fat cap, salt heavily, and cook over fire — three methods for the Brazilian classic.
Read the guide →
How To Cook Seasoned Wagyu Meatloaf
Bake pre-seasoned Wagyu meatloaf at 350°F for 45-55 minutes, until the internal temperature reaches 165°F.
Read the guide →
Browse more in:
beef