Cooking Ribeye Steak 101 - Reverse Sear Method
Cooking ribeye steak as good as the best steakhouse has never been easier? The reverse seared method will never let you down.
Servings: 4
Ingredients
- 2 large ribeye steaks - 1.5"-2" thick steaks.
- 1-2 Tbsp vegetable oil
- 2 Tbsp butter
- 1-2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Remove steaks from fridge 1 hour before cooking.
- Preheat oven to 250f - the lower the better but the meat will take longer. Do not go over 275f.
- Season Ribeyes on wire rack and baking tray setup. Lay foil under wire rack for an easier cleanup. Pat steaks dry then add about 1/2-1 tsp of salt and 1/8 tsp of pepper per steak. Salt generously! Remember the steaks are thick.
- Place steaks in oven and cook for about 1 hour for 2 inch thick steaks. Time will vary based on size of steak. Start checking temperature of steaks with an instant read thermometer at 45 minute mark.
- Remove steaks from oven at 115f for medium-rare. Medium-rare is 130f-135f. The steaks will be seared to this temperature so make sure to remove from oven at no higher than 115f-120f if medium-rare is desired.
- Let steaks rest for 15 minutes before searing.
- Preheat cast iron or heavy steel skillet on hottest burner to as hot as it will get. Give it a couple minutes to get super hot. Open a window and/or turn on exhaust vent because the searing process will create a lot of smoke.
- Sear steaks for 1 minute on each side in 1-2 Tbsp of vegetable oil.
- Add 2 Tbsp of butter during last 30 seconds of searing.
- Remove steaks and pour butter mixture over top and serve immediately.
Notes
This recipe will work just as well with any thick steak. A porterhouse or NY strip would also make a perfect steak.
Nutrition
Calories: 650kcal