oven ChartsDATASHEET // CT-OV-095
ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Reverse-Sear Bone-in Ribeye (2-inch, Oven-First) in the oven
Specification: 2-inch thick bone-in prime or choice ribeye (approx 2 lb), seasoned and set on wire rack
Target Temp
250°F (121°C)
Radiant Heat
Total Time
45–55 mins
Total Cook Window
Flip Mark
25m
Turnover Point
Internal Safe Temp
115°F (46°C) (pre-sear; serves 130–135°F medium-rare)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat oven to 250°F (121°C). Prepare reverse-sear bone-in ribeye (2-inch, oven-first) (2-inch thick bone-in prime or choice ribeye (approx 2 lb), seasoned and set on wire rack).
2
Cook & Flip
Cook for 45–55 mins. Flip at the 25-minute mark for even browning.
3
Check & Rest
Exterior is dry and deep red; core thermometer reaches 115°F ready for 2-minute blazing skillet sear finish Confirm internal temperature reaches 115°F (46°C) (pre-sear; serves 130–135°F medium-rare). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
Serious Eats Reverse Sear Steak Science (J. Kenji López-Alt) & Beef Checkoff Research
Pro Tip: Pull at 115°F for medium-rare; the subsequent 2-minute blazing cast-iron sear will raise internal temperature to the final 130–135°F target without gray banding.
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