How Long to Cook Reverse-Sear Bone-in Ribeye (2-inch, Oven-First) in the cast iron
Specification: One 2-inch-thick bone-in ribeye (about 1.5–2 lb / 700–900 g), dry-brined 12–24 hours uncovered on a rack in the fridge, then held on the rack over a sheet pan for the low oven phase before it hits the cast iron
3-Step Execution Protocol
Heat cast iron skillet over 250°F (121°C) oven to bring the internal to 115°F → ripping hot cast iron (500°F+ surface) for the crust until lightly smoking. Prepare reverse-sear bone-in ribeye (2-inch, oven-first) (One 2-inch-thick bone-in ribeye (about 1.5–2 lb / 700–900 g), dry-brined 12–24 hours uncovered on a rack in the fridge, then held on the rack over a sheet pan for the low oven phase before it hits the cast iron).
Cook for 50–75 mins (45–65 mins in a 250°F oven to 115°F internal, 3–5 mins hard sear in cast iron flipped every 30 seconds). Flip at the 1-minute mark for even browning.
After the sear, a dark uniform crust covers both flats with no grey band underneath (the whole reason for reverse sear); the steak has firmed to a springy medium-rare, and a probe in the thickest part reads 125°F straight off the pan. Confirm internal temperature reaches 115°F pull from oven → 125°F after the cast-iron sear → 130°F medium-rare after a 10-min rest. Rest for 10 minutes before serving.
USDA FSIS 145°F whole-cut beef minimum internal temperature with 3-min rest; medium-rare pull-and-carryover pattern of 115°F oven / 125°F post-sear / 130°F final rest documented per ThermoWorks "Reverse Sear Steak" technique guide and Serious Eats "The Reverse Sear Is the Best Way to Cook a Steak" reference (J. Kenji López-Alt). 250°F oven pre-heat and 2-inch thickness threshold per America's Test Kitchen reverse-sear reference — reverse sear pays off on steaks 1.5" and thicker, not on thinner cuts.