Description
Reverse seared ribeye steak is a cooking method that results in a perfectly cooked steak with a crispy crust.
Ingredients
Scale
- 1 ribeye steak, 1.5 inches thick
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- Butter, for basting
- Fresh herbs (rosemary or thyme), optional
Instructions
- Preheat your oven to 250°F (120°C).
- Season the steak generously with salt and pepper.
- Place the steak on a wire rack over a baking sheet.
- Bake in the oven until the internal temperature reaches 125°F (52°C) for medium-rare.
- Remove the steak from the oven and let it rest for 10 minutes.
- Heat a skillet over high heat and add olive oil.
- Once the oil is shimmering, add the steak to the skillet.
- Sear for 1-2 minutes on each side until a crust forms.
- Add butter and herbs to the pan and baste the steak for additional flavor.
- Remove from heat and let it rest for another 5 minutes before slicing.
Notes
- Use a meat thermometer for best results.
- Adjust cooking time based on steak thickness.
- Resting the steak is crucial for tenderness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Oven and skillet
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 800
- Sugar: 0g
- Sodium: 75mg
- Fat: 60g
- Saturated Fat: 25g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 150mg
Keywords: Reverse Seared Ribeye Steak