Description
A method to cook ribeye steak perfectly using reverse searing.
Ingredients
- Ribeye steak – 2 inches thick
- Salt – to taste
- Black pepper – to taste
- Olive oil – 2 tablespoons
- Butter – 2 tablespoons
- Garlic – 2 cloves, crushed
- Thyme – a few sprigs
Instructions
- Preheat your oven to 275°F (135°C).
- Season the ribeye steak with salt and black pepper.
- Place the steak on a wire rack over a baking sheet.
- Bake in the oven for 45-60 minutes until the internal temperature reaches 120°F (49°C).
- Remove the steak from the oven and let it rest for 10 minutes.
- Heat olive oil in a skillet over high heat.
- Sear the steak for 1-2 minutes on each side until a crust forms.
- Add butter, garlic, and thyme to the skillet.
- Baste the steak with the melted butter for extra flavor.
- Remove from heat, let it rest for a few minutes before slicing and serving.
Notes
- Use a meat thermometer for accuracy.
- Adjust searing time based on preferred doneness.
- Let the steak rest after cooking for better juiciness.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Oven and skillet
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 800
- Sugar: 0g
- Sodium: 600mg
- Fat: 65g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 180mg
Keywords: Reverse Seared Ribeye Steak, Ribeye, Steak, Reverse Sear