skillet ChartsDATASHEET // CT-SK-070
skilletSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Reverse-Sear Bone-in Ribeye (2-inch, Oven-First) in the skillet
Specification: 2-inch thick bone-in cowboy ribeye preheated in oven to 115°F, seared in smoking hot skillet with beef tallow
Target Temp
475°F (246°C) Stovetop Screaming High
Stovetop Heat
Total Time
3–5 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
Preheat skillet to 475°F (246°C) Stovetop Screaming High. Prepare reverse-sear bone-in ribeye (2-inch, oven-first) (2-inch thick bone-in cowboy ribeye preheated in oven to 115°F, seared in smoking hot skillet with beef tallow). Spray lightly with high-smoke-point oil.
2
Cook & Flip
Cook for 3–5 mins. Flip at the 2-minute mark for even browning.
3
Check & Rest
Crackling dark-brown crust formed in under 4 minutes with core resting to solid 135°F edge-to-edge pink Confirm internal temperature reaches 135°F (57°C) (medium-rare). Rest for 8 minutes before serving.
Verification Basis & Testing Rig
Serious Eats Reverse Sear Steak Compendium & Beef Checkoff Research
Pro Tip: Because the steak interior is already heated through from the oven, sear for only 90 seconds per side in smoking fat to avoid creating a gray band.
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