Reverse Seared Ribeye Steak
User Reviews
4.6
Reverse Seared Ribeye Steak
Description
This recipe begins by seasoning a 2- or 3-inch thick ribeye steak with kosher salt and letting it rest at room temperature. The steak is then cooked slowly in a low-temperature oven on a wire rack until it reaches an internal temperature appropriate for the desired doneness—ranging from about 95ºF for rare to 105ºF for medium-rare.
After reaching temperature, the steak is seared quickly in a hot pan with a high smoke point fat such as avocado oil or ghee, developing a dark golden-brown crust. Butter, smashed garlic cloves, and fresh sprigs of thyme and rosemary are added to the pan, and the steak is basted by spooning the flavored butter over it, enhancing flavor and moisture.
The final result is a ribeye steak with a consistent pink center, a flavorful, crispy crust, and aromatic herb-infused butter that complements the natural beef flavor. This method also helps prevent overcooking typical of traditional searing first.
Leftover steak stores well in the refrigerator and can be reheated gently in a low oven to preserve juiciness.
Ingredients
- 1 ribeye steak 2 or 3-inch thick
- 2 tbsp fat i.e. avocado oil, ghee, beef tallow, for high heat cooking
Butter Basting
- 2 tbsp butter
- 2-3 cloves garlic smashed
- thyme fresh sprigs
- rosemary fresh sprigs
Instructions
- Preheat oven to 200°F/95°C with a rack in the middle.
- Generously season all sides of the steak with kosher salt and let come to room temperature for at least 30 minutes, up to one hour.
- Place the steak onto a wire rack on top of a rimmed baking sheet, and bake for about 30 minutes before checking the temperature with an instant read meat thermometer in the thickest part of the steak, away from the fat strip. Check the temperature of the steaks every 10 minutes until the internal temperature reads about 95ºF for rare, 100ºF to 105ºF for medium-rare.
- Heat the high smoke point fat of choice in a 10 inch cast iron pan over medium-high heat until just starting to smoke. Sear the steak for 2-3 minutes on one side, until dark golden brown, then flip.
- Turn the heat down to medium-low and add the butter, garlic, rosemary, and thyme sprigs to the hot pan, and spoon the mixture onto the steak. It will sputter, so be careful. Baste for about 2 minutes or until the other side is dark golden brown as well.
- Using tongs, turn the steak on its side and cook to render off any excess fat. Check the steak temperature, ensuring it's no more than 125-130ºF for medium-rare, as the temperature will rise as it rests.
- Let the steaks rest on a clean plate or wire rack for 5 minutes before slicing against the grain on a cutting board and serving.
Notes
- Refer to a steak temperature chart to achieve your preferred doneness accurately.
- Store leftover steak in an airtight container in the refrigerator for up to 3 days.
- Reheat steak in a low oven at 325ºF for about 15 minutes to maintain juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1ribeye steak
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 660kcal | 33% |
| Carbohydrates | 3g | 1% |
| Protein | 29g | 58% |
| Fat | 59g | 91% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 30g | 176% |
| Cholesterol | 161mg | 54% |
| Sodium | 158mg | 7% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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