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Sliced bone-in ribeye with twice-baked potatoes, corn, and broccoli on a dinner plate
Reverse Searing Thick Steaks

Bone-in ribeye with twice-baked potatoes

Prep 20 min Cook 1 hr 30 min Total 1 hr 50 min Servings 2

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Reverse searing cooks the thick steak evenly edge to edge; the final hard sear is just for crust, so get the pan screaming hot.

Techniques in this recipe

Ingredients

Method

  1. 01

    Salt the steak on a rack at least 1 hour (or overnight in the fridge). Heat oven to 400°F.

  2. 02

    Prick potatoes and bake directly on the rack 50–60 minutes until tender. Lower oven to 250°F.

  3. 03

    Halve potatoes, scoop flesh leaving a 1/4-inch shell, and mash with sour cream, soft butter, milk, half the cheese, bacon and salt to taste. Refill shells and top with remaining cheese.

  4. 04

    Put the peppered steak on a rack-lined sheet in the 250°F oven until it reads 120°F inside for medium-rare, 40–50 minutes. Slide the potatoes in for the last 20 minutes, then broil them 2 minutes until browned.

  5. 05

    Heat oil in a cast-iron skillet until smoking. Sear steak 1 1/2 minutes per side, add butter, thyme and garlic and baste 1 minute; sear the fat edge too.

  6. 06

    Rest 5 minutes, slice off the bone and serve with potatoes and green onion.

Notes & swaps

  • Reverse searing cooks the thick steak evenly edge to edge; the final hard sear is just for crust, so get the pan screaming hot.

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