Sliced ribeye on a wooden board with gloved hands and juices.
Low heat first, optional quick sear for crust. Photo by Ionela Mat on Unsplash

Tastiest Ribeye Steak Ever

A low-and-slow ribeye with nothing added. Fat does the work. Roast to your preferred doneness; optional quick sear for crust.

Servings: 1–2 | Prep: 5–10 min | Cook: 3–5 hrs (depends on thickness) | Total: ~3–5 hrs.

Close-up ribeye slice with pink center on a blue plate.
Cross-section showing a pink center and browned edge. Reverse-sear optional. Photo by Alexandra Slo on Unsplash

Ingredients

  • Ribeye steak 2–3 lb (well-marbled; grass-fed/finished if you prefer)
  • Optional: sea salt to finish
  • Optional dip: raw egg yolks (use pasture raised eggs and safe handling if choosing raw)

Equipment

  • Oven + rack or pan
  • Instant-read thermometer (recommended)
  • Optional: cast-iron skillet + tallow/ghee for reverse sear

Instructions

  1. From fridge or frozen: You often roast from frozen… that’s fine. From fridge is also fine. You may want to pat dry, which is optional.
  2. Preheat oven to 240–250°F / 115–120°C.
  3. Roast at low temperature & slow: Place steak on a rack/pan and roast until target internal temperature (time varies by thickness… expect 3–5 hrs):
    • Rare: 120–125°F (49–52°C)
    • Medium-rare: 130–135°F (54–57°C)
    • Medium: 135–145°F (57–63°C)
    • Medium-well: 150–155°F (66–68°C) (this is a common end point for me)
  4. Rest 10–15 minutes.
  5. Optional reverse-sear: For a crust, sear 45–60 sec/side in hot cast-iron with a spoon of tallow/ghee. when i choose to reverse sear, my preferred doneness is medium rare or medium.
  6. Serve: Slice and enjoy plain. Add a light salt sprinkle if desired. Optional raw egg yolk dip (pasture raised with safe handling).

Batch notes (optional)

Cook 2–3 ribeyes at once. Cool, slice, and store portions for 2–3 meals. Reheat gently (low pan heat, quick sear) or serve cold over salads.

Serving ideas

  • As-is (this is my default).
  • Optional wine pairing: Cabernet Sauvignon or Pinot Noir—follow preference.

Notes

  • Choosing well-marbled steak helps juiciness when cooking without added seasoning.
  • Doneness is best judged by thermometer, not time alone.
  • Storage: Refrigerate sliced leftovers 3–4 days; re-warm gently.

This recipe is educational and not medical advice. Please personalize choices with a qualified clinician, nutritionist, or registered dietitian if needed. For food safety, rely on internal temperature rather than time alone.

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