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Perfect Reverse-Seared Ribeye Steak Recipe with Crispy Smashed Potatoes

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This recipe features a tender, juicy reverse-seared ribeye steak with a perfect caramelized crust, paired with crispy smashed Yukon Gold potatoes. It’s a straightforward, forgiving method that delivers steakhouse-quality results at home.

Ingredients

Scale
  • 1 thick-cut ribeye steak (about 1.5 to 2 inches thick, 12–16 oz / 340–450 g)
  • Kosher salt (preferably coarse, like Maldon or Diamond Crystal)
  • Freshly ground black pepper
  • 2 tablespoons high smoke point oil (such as grapeseed or avocado oil)
  • 2 tablespoons unsalted butter (for finishing)
  • 2 cloves garlic, smashed
  • Fresh thyme or rosemary sprigs (optional)
  • 1.5 pounds (700 g) small Yukon Gold or baby red potatoes
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper (for potatoes)
  • 1 teaspoon garlic powder (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 275°F (135°C). Place a wire rack on a baking sheet for even cooking.
  2. Season the ribeye generously on both sides with kosher salt and freshly ground black pepper.
  3. Place the steak on the wire rack and transfer it to the oven. Cook slowly until the internal temperature reaches about 115°F (46°C) for medium-rare, about 30-40 minutes.
  4. While the steak is in the oven, bring a pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15-20 minutes.
  5. Drain the potatoes and let them cool slightly. Transfer them to a baking sheet lined with parchment paper. Gently smash each potato with a potato masher or the bottom of a glass, flattening but keeping them in one piece.
  6. Drizzle the smashed potatoes with olive oil and sprinkle with salt, pepper, and garlic powder if using. Toss to coat evenly.
  7. Increase oven temperature to 450°F (232°C). Place the potatoes in the oven and roast until golden and crispy, about 25-30 minutes, flipping halfway through.
  8. Once the steak reaches the target temperature, heat your cast iron skillet over high heat. Add the high smoke point oil and let it shimmer, about 3-4 minutes.
  9. Quickly sear the steak for about 1-2 minutes per side until a deep brown crust forms. Add butter, garlic, and herbs to the pan during the last minute, basting the steak with melted butter.
  10. Remove the steak from the pan and let it rest for 5-10 minutes to redistribute juices.
  11. Serve the steak alongside the crispy smashed potatoes. Garnish potatoes with fresh parsley and enjoy immediately.

Notes

Use a meat thermometer for precise doneness. Pat steak dry before seasoning to help form a better crust. If you don’t have a cast iron skillet, a heavy stainless steel pan works but may not produce the same crust. For dairy-free, substitute butter with vegan alternatives or oil. Let steak rest after searing to keep it juicy. Potatoes re-crisp best when reheated in a hot oven or air fryer.

Nutrition

Keywords: reverse sear, ribeye steak, smashed potatoes, crispy potatoes, steak recipe, easy steak dinner, oven steak, cast iron skillet, comfort food

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