Name: Reverse Sear Ribeye Steak with Peppercorn Sauce
Prep time: 5 min
Total time: 35 min
Yield: serves 2 people
Cuisine: French
Ingredients: 450 g (1 pound) ribeye steak, about 3.5 cm (1 1/2 inch) thick and boneless; 1 tbsp canola oil; 2 tbsp butter; 2 crushed cloves of garlic; 1 tbsp butter; 1 shallot; 1/2 tsp coarsely ground black pepper; 80 ml (1/3 cup) Madeira wine or white Port or Brandy; 1 tsp dijon mustard; 120 ml (1/2 cup) beef stock or water; 120 ml (1/2 cup) heavy cream; 1 tbsp green peppercorns (packed in brine); 1/2 tsp lemon juice

Reverse Sear Ribeye Steak with Peppercorn Sauce

In our family, ribeye steak was always considered a pricey piece of meat, reserved for celebrations and special occasions. And we still like to think of it as a special treat, reserved for special occasions. The preparation is simple. You first cook the steak in the oven to get the degree of meat doneness according to your taste, then you finish the steak in a pan on the stove for that amazing, melt-in-your-mouth delicious texture. All that’s left do to is the creamy peppercorn sauce, which is so easy. The best part? t’s all done in just 35 minutes from start to serving.

The best Reverse Sear Ribeye Steak

These are just some of the reasons why we love this recipe:

juicy, tender, flavorful, tasty steak
you can easily achieve your preferred meat doneness (rare, medium-rare, medium, or well done)
the sauce is luscious, slightly sweet, incredibly creamy, and enriched with green peppercorns
amazing recipe for special occasions, anniversaries, Valentine's Day
appropriate for a gluten-free diet
a quick and easy recipe that takes about 35 minutes

How to make Reverse Sear Ribeye Steak

You can find the whole recipe with all the details below, but let’s go through the recipe quickly so you understand each step before getting started. For this steak recipe, we use a reverse sear method which means we first bake the steak in the oven, then sear it on the stove before serving. This way you ensure your preferred level of doneness, while still getting that beautiful, caramelized exterior. This is how we make it:

Pat-dry the steak and season. It's important to pat dry the steak on both sides and also season it with salt and pepper on both sides. The steak should weigh about a pound and have a thickness of 3.5 cm or 1 1/2 inch.
Place the steak on a wire rack, then transfer the wire rack to a baking sheet. Place in the oven to bake. Bake until you reach the desired steak doneness.
Sear the steak. Use a spoon to pick up butter and pour it over the steak to make it juicy.
Leave the steak to rest. The cooking will continue and the steak will be delicious.
Make the green peppercorn sauce. Use the same pan to make the sauce. This will add additional flavor to the sauce. It's also important to use the right wine or brandy, otherwise, the sauce won't be as tasty.
Serve as soon as possible.

Steak doneness and steak temperature

If you asked your loved ones how they like their steak you would get one of these answers: rare, medium-rare, medium, or well done. To satisfy all our family members and loved ones we are sharing different steak doneness and steak temperatures to achieve the best result.

Rare - Bake for 16 - 20 minutes in the oven or until the internal temperature of the thickest part of the meat reaches 35 °C / 95 °F.

Medium - rare - Bake for 20 - 22 minutes in the oven or until the internal temperature of the thickest part of the meat reaches 42 °C / 105 °F.

Medium - Bake for 22 - 26 minutes in the oven or until the internal temperature of the thickest part of the meat reaches 48 °C / 120 °F.

Well done - Bake for 28 - 30 minutes in the oven or until the internal temperature of the thickest part of the meat reaches 58 °C / 135 °F.

Always measure the steak temperature after taking the steak from the oven.

It's super important to leave the steak to rest before serving. That's the only way to ensure that juicy, tender meat. The steak will also continue to cook this way and the temperature of the meat will increase by about 8 - 10 °C or 45 - 50 °F.

What to serve with Reverse Sear Ribeye Steak with Peppercorn Sauce

We love these delicious sides:

How to store Reverse Sear Ribeye

This Ribeye Steak recipe is best fresh and served immediately. This way the meat stays juicy and melt-in-your-mouth delicious and the sauce stays creamy.

If you have a larger piece of seared ribeye left, store it in an airtight container and place it in the fridge for up to a day. Before serving, preheat in the oven. Place in the preheated oven and heat for about 10 minutes at 125 °C / 260 °F (don't use the fan settings).

Let's make this Reverse Sear Ribeye Steak recipe together

Follow this quick recipe video kindly sponsored by Samsung Slovenija to learn how to make Reverse Sear Ribeye Steak with Peppercorn Sauce at home.

Try these delicious beef recipes too

Ingredients

steak

450 g (1 pound) ribeye steak, about 3.5 cm (1 1/2 inch) thick and boneless

1 tbsp canola oil

2 tbsp butter

2 crushed cloves of garlic

peppercorn sauce

1 tbsp butter

1 shallot

1/2 tsp coarsely ground black pepper

80 ml (1/3 cup) Madeira wine or white Port or Brandy

1 tsp dijon mustard

120 ml (1/2 cup) beef stock or water

120 ml (1/2 cup) heavy cream

1 tbsp green peppercorns (packed in brine)

1/2 tsp lemon juice

Tools and equipment

paper towels

wire rack

baking sheet

cast iron or heavy bottom non-stick pan

spatula or kitchen thongs

thermometer

METHOD

bake the steak in the oven

Preheat the oven to 125 °C / 260 °F (don't use the fan settings). Pat dry the steak on both sides using paper towels. Season with salt and pepper on both sides. Place a wire rack over a baking sheet and place the steak on the wire rack. Place in the preheated oven on the middle rack and bake for 22 - 26 minutes (for medium).

Tip

If possible, use coarsely ground black pepper.

For other doneness times and internal steak temperature see the blog post above.
Reverse Sear Ribeye Steak

Remove the steak from the oven. Place a cast iron or heavy bottom non-stick pan over high heat. When the pan is smoking hot, add the oil. Transfer the steak to the pan and press it down using a spatula or kitchen thongs. Sear for about 30 - 60 seconds, then turn the steak around and continue to cook for 30 seconds. Add the butter and crushed garlic. Cook for another minute. Use a spoon to pick up butter and pour it over the steak about three to four times. Transfer the steak to a clean wire rack. Pour the remaining juices over the steak and set aside to rest for about 5 - 8 minutes.

Tip

We like to use a phone timer to track the time and to prevent the steak from overcooking.

If you decide to transfer the seared steak to a plate, then don't pour the juices from searing over the steak.
make the green peppercorn sauce

Make the green peppercorn sauce in the same pan. Add the butter to the pan. When it melts, add the diced shallot and coarsely ground black pepper and cook for 2 - 3 minutes over low heat. Increase the heat, add the Madeira, Port, or Brandy and cook until only a third of the mixture is left, for about 1 - 2 minutes. Reduce the heat, add the dijon mustard, stock, and heavy cream. Simmer for 3 - 4 minutes or until the sauce is thick and covers the back of the spoon. Remove from the heat, season with salt to taste, and stir in the green peppercorns.
serve

For serving, slice the steak, divide it among plates, and pour the creamy green peppercorn sauce over the steaks. Serve with your favorite side.

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Reverse Sear Ribeye Steak with Peppercorn Sauce