Reverse Sear Ribeye Steak – Perfect Crust, Pink Center

Reverse Sear Ribeye Steak – Perfect Crust, Pink Center

A technique for cooking ribeye steak that produces a uniform, pink interior and a crispy crust

Prep Time10 mins
Cook Time55 mins
Total Time1h 5min
Servings: 2 people Course: Main Course Cuisine: American Calories: 680 kcal

Ingredients

Meat

Seasonings

Oils and Fats

Aromatics

Finishing Touches

Instructions

Preparation

1
Dry-brine the steak overnight by seasoning it with kosher salt on all surfaces and refrigerating it uncovered
2
Preheat the oven to 275°F

Cooking

3
Place the steak on a wire rack over a rimmed baking sheet and insert an oven-safe thermometer probe into the thickest part of the meat
4
Roast the steak in the oven until the internal temperature reaches 115°F
5
Remove the steak from the oven and let it rest for 5 minutes
6
Heat a cast-iron skillet over high heat for 4-5 minutes
7
Add oil to the skillet and sear the steak for 60-90 seconds per side
8
Add butter, garlic, and rosemary to the skillet and baste the steak aggressively

Finishing

9
Let the steak rest for 3-4 minutes after searing
10
Finish the steak with flaky sea salt and slice it thick

Equipment

Nutrition

Serving350g cooked ribeye with butter baste
Calories680 kcal
Carbohydrates1g
Protein56g
Fat50g
Saturated Fat21g
Sodium720mg

Notes

This recipe uses a low oven temperature to cook the steak, then finishes it with a high-heat sear to create a crispy crust

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