Reverse-Seared Niman Ranch Rib Eye Steaks – Sponsored by Milk & Eggs

The following post is sponsored by Milk & Eggs. This post contains affiliate and referral links.

Cold and flu season hit us hard this year. Just when my daughter and I were over our coughs, my husband got sick…around his birthday nonetheless. His birthday is around Valentine’s Day, so it was a double-whammy of festivities we had to cancel. Thankfully after about 3 weeks, he started to feel better. As a belated celebration, I cooked him a steak dinner Wednesday night.

The Cut

I let him pick a cut from the choices available on Their steaks are restaurant quality, from California-based vendors such as: Premier Meats Company and Niman Ranch. I was thankful that he chose Rib Eye, because I’ve cooked that cut before. Maybe we’ll try the filet mignon as a future experiment!

Meat Delivery at the door

Our steaks arrived on the doorstep in their signature bright yellow Milk & Eggs insulated bag, complete with ice pack. They were vacuum sealed, and in perfect condition.


Because I never reverse-seared a steak before, I researched online for best methods. I referred to this Serious Eats link and this video. I learned that it takes a lot more time to reverse sear a steak, including drying out the steak in the fridge. In addition, it’s helpful to have the following items…

What you need

Aluminum Half-Size Baking Sheet

My sheet is actually from Surfas, which re-opened recently at it’s new location. Obviously, use whatever fits your oven best. The half-size baking sheet fits perfectly in my oven, without using the rack.

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Silicon baking mat

I purchased these last year. They are super helpful when baking anything, and eliminates aluminum foil waste.

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Wire baking rack

This is perfectly sized for the half sheet pan, and keeps the meat elevated.

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Oven Thermometer

To make sure my oven temperature is accurate, I have an oven thermometer.

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Meat Thermometer

I’m using the meat thermometer I got from Cave Tools awhile back.

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Cast Iron Skillet

I love my cast iron skillet. I can’t believe I didn’t own one until later in life. It makes food taste so much better, and is the only way to sear steak!

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Rib Eye Steaks from Milk & Eggs

Kerrygold Irish Butter, fresh peeled garlic, thyme, salt, pepper (thank you to @kitchenfling for the thyme)

Place seasoned steaks in oven between 200°F and 250°F

I placed mine on the center rack and seasoned with salt and pepper

Remove from oven when internal temperature reaches 15 degrees lower than desired final temperature

We like our steaks on the rare side, so I took out the steaks around 111°F.

The following chart is from Serious Eats. Always use your meat thermometer to take the temperature. I left the meat in the oven for about 40 minutes

Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in a 250°F Oven
Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes
Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes
Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes
Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes

Sear on all sides in buttered cast iron skillet and baste with thyme and garlic

I seared each side for about 60 seconds.

Let steak rest for about 10 minutes, then enjoy!

Happy Birthday / Valentine’s Day!


Medium rare. Yum!

Reverse searing is a delicious way to prepare steak. It takes more prep, but is definitely worth it.

Try Milk & Eggs and save 40% off on your first order!

This post contains my affiliate link for Milk and Eggs, which saves you 40% on your first order.

Disclaimer: WestsideMommy worked on this post in collaboration with Milk and Eggs, where they provided me with complimentary groceries in exchange for sharing my experience on a post. All opinions are 100% honest and my own.