reverse sear ribeyes

Use a probe thermometer to keep an eye on them in the oven and check with an instant read when they're close to the desired temperature.

What tempo are you taking them to? What's your cooking temperature?

No need to reverse dear. They aren’t thick enough.

Sounds like too much. Go by temp and not time like stated above

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No more than 225.

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how long?

Put a little oil in a pan. Get it hot. Dear in one side. Flip it. Sear on the other side. Steak will be medium rare in probably 4 minutes

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You need to cook to an internal temperature of the meat, not time.

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You can absolutely reverse sear those steaks. And if done right, they will come out great temp wise.You will cook to a temp, NOT a time.

Heat oven to 275. Place steaks on a grate with a pan below to catch the juices. Cook to internal temp of 125-130. Pull steaks and let rest for several minutes while you heat grill to 500 degrees. Cook steaks for 1 minute each side.

ETA: ribeye I did last weekend using the method I mentioned
A36-D.jpg>

Looks like a dreary winter day.

That’s an awefull lot of work for a 3/4 inch steak.

Question: Why slice the entire steak before eating it?

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was gonna try 400 for 20 minutes in the oven. then.....3 minutes on each side on the stove. thoughts?

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That would probably be at least medium well. 225 oven until probe hits 120 (at that size, probably 25 minutes), then sear for 60-90 seconds a side.

You want to pull from the oven at a lower temp than you'd think with thinner steaks. The sear will cook the inside more than it would for a thicker one.