Reverse-Seared Ribeye Steak Recipe

There’s something deeply satisfying about cooking a steak that rivals the one you’d find at a high-end restaurant — and the reverse-sear method gives you the tools to do exactly that.

Whether you're preparing one of our top steak cuts or looking to master a more consistent cooking method, reverse-searing delivers a juicy interior, an even doneness, and a beautifully crusted exterior every time.

What is Reverse-Searing?

Reverse-searing is the process of slowly cooking your steak at a low temperature (in the oven or on the grill), then finishing it with a high-heat sear in a hot pan or BBQ.

This technique helps:

Eliminate overcooked grey bands
Ensure an even medium-rare or medium centre
Develop a flavourful crust without drying the inside
Reduce stress and guesswork in the kitchen

It’s especially ideal for thicker cuts like tomahawk steak, bone-in ribeye, and other top steak cuts that need a little more control to nail perfectly.

Why Ribeye is Perfect for Reverse Searing

The Ribeye is one of the most flavourful and forgiving cuts of beef. With generous marbling and rich intramuscular fat, it holds moisture well — even with extended cooking times.

At Matangi, our Bone-In Ribeye / Tomahawk Steak is dry-aged and grass-fed, delivering:

Deep, concentrated flavour
Exceptional tenderness
A dramatic, steakhouse-worthy presentation

If you’re ready to impress a guest (or just treat yourself), this is the cut to choose. You can find it in our ribeye steak selection.

What You’ll Need

1 x Matangi Premium Ribeye Steak (bone-in or boneless, 3–5cm thick)
Salt and freshly ground black pepper
A wire rack and baking tray
Meat thermometer (digital preferred)
Cast iron skillet or heavy pan
Neutral oil with high smoke point (e.g. grapeseed, tallow)
Butter, garlic, and fresh herbs (optional, for basting)

How to Reverse Sear Your Ribeye

Step 1: Season and Rest

Pat your ribeye dry and season generously with salt and pepper. Let it sit at room temperature for 30–45 minutes. This helps the meat cook evenly and forms a better crust.

Step 2: Low and Slow

Preheat your oven to 110–120°C. Place the steak on a wire rack over a baking tray. Cook until the internal temperature reaches:

46–49°C for rare
51–54°C for medium-rare
57–60°C for medium

Use a meat thermometer to check — this step can take anywhere from 20–45 minutes depending on thickness.

Step 3: Rest Briefly

Remove the steak and let it rest for 5–10 minutes. It will continue to rise in temperature slightly (carryover cooking).

Step 4: Sear to Finish

Heat a cast iron pan until smoking hot. Add a splash of oil and sear the steak for 45–60 seconds per side. If desired, add butter, garlic and herbs in the final 30 seconds and baste.

Step 5: Slice and Serve

Rest again for 2–3 minutes before slicing. Serve with your favourite sides — roasted kūmara, a simple salad, or pan-fried greens work well.

Pro Tips for Steak Night Success

Always rest before and after searing to lock in juices
Don't skip the thermometer — it takes the guesswork out
Use a dry-aged cut for next-level flavour
Finish with sea salt or compound butter for extra wow factor

Reverse searing might sound like a chef’s trick, but it’s incredibly approachable — especially with a quality steak doing most of the heavy lifting.

Elevate Your Home Cooking with Premium Cuts

Cooking techniques like reverse-searing only reach their full potential when paired with beef that’s worth the effort. Our grass-fed, dry-aged Ribeye steaks are crafted for this purpose — thick, flavourful, and beautifully marbled.

You can order our Premium Ribeye directly through our online store or pick it up from our Butchery and Showroom in Heretaunga Street East, Hastings.