Reverse Seared Bone-In Rib Steak

The ultimate method for achieving a perfectly pink center and a rich, golden crust.

A premium bone-in rib steak—whether it's a Tomahawk, Cowboy, or Rib Steak—deserves a cooking method that maximizes both flavor and tenderness. Reverse searing slowly brings the steak to the ideal internal temperature before finishing with a high-heat sear, creating a juicy, edge-to-edge medium-rare interior and a steakhouse-quality crust.

Published: July 9, 2025

Prep Time

40 Minutes

Cook Time

60 Minutes

Total Time

1 Hour 40 Minutes

Ingredients

• 1 Bone-In Rib Steak (1.5–2.5 inches thick)

• Kosher Salt

• Freshly Ground Black Pepper

• 1 tbsp High-Heat Oil (Avocado Oil or Canola Oil)

• Optional:

  • Garlic Powder

  • Fresh Rosemary

  • Steak Seasoning Blend

Equipment Needed

• Meat Thermometer

• Sheet Pan with Wire Rack

• Cast Iron Skillet or Grill

• Oven or Grill with Indirect Heat Zone

Instructions

Step 1: Season the Steak

Pat the steak dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Add garlic powder, rosemary, or your preferred steak seasoning if desired.

Allow the steak to rest at room temperature for 30–60 minutes before cooking.

Step 2: Preheat for Low and Slow Cooking

Preheat your oven or grill to 250°F (121°C).

• Oven Method: Place the steak on a wire rack set over a baking sheet.

• Grill Method: Set up a two-zone fire and place the steak over indirect heat.

Step 3: Slow Cook

Cook the steak slowly until the internal temperature reaches:

• 110–115°F for Medium-Rare

• 120°F for Medium

Depending on thickness, this typically takes 40–60 minutes.

Using a meat thermometer is highly recommended for accurate results.

Step 4: Prepare for the Sear

When the steak reaches the target temperature, remove it from the oven or grill.

Heat a cast iron skillet or grill to high heat. Add a small amount of high-heat oil.

Step 5: Sear to Perfection

Sear the steak for 1–2 minutes per side until a deep golden-brown crust develops.

Don't forget to sear the edges and fat cap for maximum flavor and texture.

Step 6: Rest

Transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute throughout the meat.

Step 7: Slice and Serve

Slice against the grain and serve immediately.

Enjoy a steak with a beautifully caramelized crust and a juicy, tender center from edge to edge.

Pro Tips

✓ Use a thermometer for precise doneness.

✓ Thicker steaks benefit the most from reverse searing.

✓ Let the steak rest before slicing to retain moisture.

✓ Finish with compound butter, flaky sea salt, or fresh herbs for an elevated steakhouse experience.

Recommended Internal Temperatures

Because the steak continues cooking during the sear and resting period, remove it from low heat slightly before your final target temperature.

Enjoy restaurant-quality Tomahawk and Cowboy steaks right from your backyard grill.