Have you tried the reverse sear steak oven to cast iron cooking method? It results in a perfectly cooked medium rare ribeye steak every time.
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Disclaimer: I was provided with sample products for an honest review of ButcherBox. All opinions are my own. This post contains affiliate links which helps keep this site free with no extra cost to you!
Before getting into how to cook the perfect medium rare steak, it’s important that you know what to look for when buying beef.
There may be enhanced health benefits from grass-fed meats when compared to conventionally raised meats. So be sure to purchase this higher quality meat if you can afford it.
We eat a lot of venison which is even healthier than grass-fed since it’s wild game meat. Since deer often graze in fields and eat other plants, the meat has similar benefits.
But it’s not always easy to get venison unless you are a hunter. Therefore, you should be going for grass-fed meat which is the next best thing.
Where to buy high quality grass-fed beef
I like to buy my grass-fed beef from Butcher Box. Although they also offer chicken and pork, you can order only a box with beef if desired.
And I’ve teamed up with them to offer a special deal for my readers. But it’s only available to new subscribers.
The meat arrives frozen in a reusable cooler bag and box with dry ice. Once thawed, I like to use the reverse sear steak method to cook cuts like ribeye.
I find the meat from Butcher Box is often fresher than what I buy at local grocery stores. Also, the price is very competitive especially considering the convenience of home delivery.
You might be thinking that such convenience would come at a high price. But, it doesn’t with ButcherBox if you break the cost down per meal.
How to Reverse Sear a Steak
If you like your steak medium rare, you must give this cooking method a try. It’s simple to reverse sear ribeye and it’s the perfect way to cook grass fed steak from ButcherBox.
The first thing you want to do is bake the steak in a low temperature oven (275°F) until it reaches a temperature of 125°F. Then it’s removed, covered and allowed to rest for 5-10 minutes.
While the steak is resting, I’ll heat up a cast iron pan on the stove with a little oil in it. Finally, the steak is quickly seared on both sides over high heat.
That’s it! I’ll admit it takes a little longer to reverse sear steak compared to grilling or pan frying, but the extra time is worth it.
I can tell you that the taste of the ribeye I got from the ButcherBox special offer was better than anything I’ve gotten locally. And cooking the ribeye steak in oven and then pan searing on the stove made it even better.
Also, I’ve been using organic chicken from ButcherBox in my family’s favorite recipe. Everyone loved the Filipino adobo chicken that I made with the chicken thigh in my last shipment.
Why Grass-Fed Beef
You may be wondering why you should move to grass fed beef. As mentioned earlier, there are health benefits. And we know grains fatten people up. Well, this happens with livestock too!
The meat from animals that are allowed to feed on grass end up with better nutrient content. Specifically, there’s a higher amount of omega-3 fatty acids although grass fed beef is more lean.
Because there’s less fat in grass fed meats, the calories are lower. My reverse sear steak had just the right amount of fat and the flavor was so much better than what I get with a regular ribeye cut of beef.
The 12 ounce steak that I cooked was way too big for one serving, so I saved half for a beef topped salad. I’ll share that recipe with you next.
How to Reverse Sear Steak in Oven and Cast Iron Pan
So, the next time you’re getting ready to cook up some steaks, consider the reverse sear steak cooking method. It’ probably the best way to make a perfectly cooked medium rare steak.
And a sliced reverse sear ribeye is perfect for topping off a Southwest steak salad. Sirloin steak tips are also great for topping off low carb salads.
I don’t know how anyone could be a vegetarian. I really enjoy eating my meat. That’s why I’m so glad there’s companies like ButcherBox who make it so easy to get quality grass-fed meats conveniently shipped to my home.
Are you ready to try ButcherBox? Now’s a great time to get in on the special offer that’s being offered to Low Carb Yum readers.
How to Reverse Sear Steak
Ingredients
- 12 ounce ribeye steak
- salt to taste
- pepper to taste
- paprika to taste
- onion powder to taste
- garlic powder to taste
- 1 tablespoon cooking oil I used avocado
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Cover baking tray with foil and top off with a metal rack.
- Sprinkle seasonings on steak to taste. Then place meat on rack.
- Bake steak in 275°F preheated oven until meat reaches a temperature of 125°F in the center. (about 40-50 minutes)
- Remove the steak from the oven, cover with foil and let sit 5-10 minutes while heating oiled cast iron pan on high.
- Sear the steak for one minute on each side.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
Emily Kemp says
This sounds like such a great method for cooking steak, definitely trying this soon!
Nancy says
Why not put the cast iron skillet (if using) into the oven with the steak and let it absorb some heat too?
Lisa says
You can do that, but for a quick sear, it’s best to do it on the stove top.
Rose says
About how long are we talking for the Butcher Box steak cut to reach 125 degrees? I do not want to keep poking it and losing the juices along the way 🙁
Lisa says
Sorry I forgot to add that information. For me, it took about 40 minutes. My oven has a thermometer probe so I don’t have to worry about opening up the oven to check meat temperature.