Are you tired of overcooked, tough steaks that disappoint every time you try to cook them? Prepare to revolutionize your cooking game with the ultimate steak technique that professional chefs swear by - the Reverse Sear! This game-changing method transforms ordinary ribeye steaks into mouthwatering, perfectly cooked masterpieces that will make you feel like a culinary genius. Imagine cutting into a steak with a golden-brown crust that gives way to a perfectly pink, juicy interior that melts in your mouth - and the best part? You can achieve this restaurant-quality result right in your own kitchen!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- Salt
- Black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 cloves garlic, crushed
- Fresh thyme (optional)
Instructions
- Remove steaks from refrigerator 45-60 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Preheat oven to 275°F (135°C). Pat steaks completely dry with paper towels to remove excess moisture.
- Generously season both sides of steaks with kosher salt and freshly ground black pepper, creating an even coating.
- Place steaks on a wire rack set over a baking sheet, ensuring air circulation around the meat.
- Slow roast steaks in the preheated oven until internal temperature reaches 110-115°F for medium-rare, approximately 25-35 minutes. Use a meat thermometer for precise monitoring.
- Remove steaks from oven and let rest for 5-10 minutes while preparing cast iron skillet.
- Heat cast iron skillet over high heat until smoking hot. Add vegetable oil with high smoke point.
- Carefully place steaks in hot skillet. Sear each side for 45-60 seconds until a deep golden-brown crust forms.
- Add butter, crushed garlic, and fresh thyme to skillet. Baste steaks with melted butter mixture for additional flavor.
- Remove steaks from skillet, let rest 5 minutes before slicing against the grain.
Tips
- Temperature is Key: Always use a meat thermometer to ensure precise doneness. The slow oven roast allows for incredibly even cooking.
- Pat Steaks Completely Dry: Removing moisture is crucial for achieving that perfect golden-brown crust during searing.
- Room Temperature Matters: Letting steaks sit out for 45-60 minutes before cooking ensures more even heat distribution.
- Use a Cast Iron Skillet: This provides the most even and intense heat for creating a perfect sear.
- Don't Rush the Resting: Allowing steaks to rest after cooking helps redistribute juices, ensuring a more tender and flavorful result.
- Basting is Bonus: The butter, garlic, and thyme basting at the end adds an extra layer of rich, aromatic flavor.
- Slice Against the Grain: This technique ensures the most tender and easy-to-chew steak possible.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 1g
Protein: 45g
Fat: 42g
Saturated Fat: 18g
Cholesterol: 140mg
