cast-iron ChartsDATASHEET // CT-CI-075
cast-ironSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Bone-In Cowboy Ribeye (2-inch, Reverse Sear) in the cast iron
Specification: 2-inch thick bone-in cowboy ribeye (approx 2 lb), oven-warmed to 115°F, seared in screaming hot cast iron
Target Temp
500°F (260°C) Sear Stage
Stovetop Sear
Total Time
4–6 mins
Total Cook Window
Flip Mark
2m
Turnover Point
Internal Safe Temp
135°F (57°C) (medium-rare)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Heat cast iron skillet over 500°F (260°C) Sear Stage until lightly smoking. Prepare bone-in cowboy ribeye (2-inch, reverse sear) (2-inch thick bone-in cowboy ribeye (approx 2 lb), oven-warmed to 115°F, seared in screaming hot cast iron). Spray lightly with high-smoke-point oil.
2
Cook & Flip
Cook for 4–6 mins. Flip at the 2-minute mark for even browning.
3
Check & Rest
Sizzling crust crackling on both faces and rendered outer spinalis ribeye cap; core hits 135°F Confirm internal temperature reaches 135°F (57°C) (medium-rare). Rest for 8 minutes before serving.
Verification Basis & Testing Rig
Serious Eats Reverse Sear Science (J. Kenji López-Alt) & Certified Angus Beef
Pro Tip: Use a 12-inch or 14-inch skillet so the long bone can lie flat; baste with foaming butter and rosemary during the final 60 seconds.
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