Reverse Sear Ribeye Steak
Cooking steak can be intimidating, but my recipe for Reverse Sear Ribeye Steak provides a foolproof method to make a steakhouse-worthy meal right in your home kitchen.
Servings: 4
Ingredients
- 2 large thick ribeye steaks
- 1 tablespoon Diamond crystal kosher salt
- black pepper to taste
- 3 tablespoons neutral oil
- 4 tablespoons salted butter
Instructions
- Pat steaks dry, then season with salt and pepper on both sides. Place the steaks in the fridge overnight on a wire rack, uncovered, then remove 1 hour prior to cooking. If you're in a rush and didn't salt overnight, let the steak sit at room temp for 1 hour after salting. Note: See notes below on salting properly by weight of the steak.
- Preheat oven to 250°F.
- Probe the center with an oven-safe digital thermometer. Place steaks in the oven and cook until the steaks reach 110°F for medium-rare. If you prefer a more cooked steak, just make sure to remove it from the oven when it reaches 20°F less than the final temp you like your steak. Note: Time will vary based on the thickness and size of the steak. If using an instant-read thermometer, start checking the temperature of thick steaks at the 30-minute mark and thinner one after 20 minutes.
- Remove the steaks and let rest for 15 minutes before searing.
- Preheat cast iron or heavy stainless steel skillet to medium-high heat. Give it 4-5 minutes to get very hot. Make sure to turn on exhaust vent because the searing process will create plenty of smoke.
- Add the neutral oil to the pan and once it shimmers add the steaks. Sear for 1 minute per side, and with tongs, hold the steaks to sear the sides for another 30 seconds on each side.
- Add the butter during last 30 seconds of searing and baste the steaks.
- Remove pan from the burner and steaks to a cutting board and wait 5 minutes before slicing. Place sliced steak pieces into platter and pour the butter mixture over top and serve immediately. Enjoy!
Notes
- Size and type of steaks. This recipe will work just as well with any thick steak. A porterhouse or NY strip would also make a perfect steak.
- Salt levels. Salt should be 1-1.25% of the weight of the steaks. So if both steaks weigh 1000g you would salt at 10-12.5g or approximately 1 1/4 tablespoons of Diamond Crystal kosher salt for both steaks. Please keep in mind that this is for Diamond Crystal kosher salt which weighs half as much by volume as table salt. You would only use a total of 1 1/2-1 3/4 teaspoons of table salt for both steaks.
- Internal temp. Make sure to cook the steak to less than 20°F of the temp you would like. Medium–rare = 125°F-130°F final resting temp, medium = 140°F-140°F final resting temp, medium–well = 150°F-155°F final resting temp.
- Pan. A cast iron or stainless steel pan works well for this recipe. Make sure to get the pan very hot and to have plenty of ventilation for the smoke. Do not use a nonstick pan.
- Leftovers. Steak is best eaten right away since it will become well done after reheating. The best way to reheat some leftover steak is to pan fry the pieces in butter until warmed through.
Nutrition
Calories: 945kcal | Protein: 50.7g | Fat: 79.8g | Saturated Fat: 37.3g | Cholesterol: 215mg | Sodium: 1189mg | Calcium: 31mg | Iron: 5mg
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