Reverse Seared Steak

An incredibly delicious reverse-seared ribeye steak, cooked to a perfect rare, medium, or medium rare temperature. After gently searing to lock in juices, it is finished with a simple butter garlic sauce that makes this ribeye the best you have ever tasted.

Serves: 4
Prep Time: 35 minutes – Cooking Time: 30 minutes – Total Time: 1 hour 5 minutes

Helpful equipment

  • Oven-safe thermometer
  • Air Fryer
  • Thick-bottomed or cast-iron skillet


  • 1 lb. ribeye steak
  • Kosher salt and pepper for seasoning
  • 1 tbsp. butter
  • Juice of 1/8 lemon
  • 1/2 tsp lemon zest
  • 1 tsp minced garlic
  • 1 tsp oil


Step 1
Pat the ribeye dry and season generously with salt and pepper. Cover and marinate in refrigerator for 30 minutes to marinate.

Step 2
Prepare the garlic butter lemon sauce: Melt 1 tablespoon of butter (using a microwave), then add minced garlic, lemon juice, and lemon zest. Set aside.

Step 3
Place the marinated ribeye in the air fryer and cook at 225F until the internal temperature reads 120F.

Step 4
Remove the ribeye from the air fryer and sear it on both sides in a hot, heavy-bottomed or cast iron skillet over high heat with oil until nicely browned. Transfer to a plate and spread the prepared garlic butter lemon sauce over the steak. 

Step 5
Cover the ribeye tightly with aluminum foil and allow to rest on the counter for 5 minutes, enabling the juices to redistribute throughout the mat. After resting, thinly slice the ribeye and serve.


  • Using an oven-safe thermometer designed for air fryers with a glass window can be beneficial. This type of thermometer remains inserted into the meat as it cooks, allowing for precise monitoring until the steak reaches the desired internal temperature of 120-125 F for rare doneness.
  • It is possible to adjust the ribeye's internal temperature to achieve higher levels of doneness, such as 130 F or 140 F. However, be aware that the steak can progress from medium rare to medium after searing.
  • Below are the recommended beef doneness temperatures from Certified Angus Beef:
    • Rare: 120F-125F
    • Medium rare: 130F-135F
    • Medium: 140F-145F
    • Medium well: 150F
    • Well done: 160F

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