Imagine cutting into a ribeye steak so perfectly cooked, it rivals the most expensive steakhouse in town - and you made it yourself! The reverse sear technique is about to transform your home cooking, delivering a steak with an impossibly tender interior and a mouthwatering, crispy exterior that will make your taste buds dance. Forget everything you know about traditional steak cooking - this method is a game-changer that will elevate your culinary skills and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks (1 inch thick)
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 2 cloves garlic, crushed
- 2 sprigs fresh rosemary
Instructions
- Begin by removing the ribeye steaks from the refrigerator and letting them sit at room temperature for about 30 minutes. This helps the steaks cook more evenly.
- Preheat your oven to 275°F (135°C). This low temperature will allow the steaks to cook gently and evenly before searing.
- While the oven is preheating, season both sides of the ribeye steaks generously with salt and black pepper. Make sure to rub the seasonings into the meat for better flavor.
- Place the seasoned steaks on a wire rack set over a baking sheet. This allows air to circulate around the meat, promoting even cooking.
- Once the oven is preheated, insert the baking sheet with the steaks into the oven. Cook the steaks until they reach an internal temperature of 125°F (52°C) for medium-rare, which should take about 30-40 minutes. Use a meat thermometer to check the temperature accurately.
- While the steaks are cooking, prepare your cooking station for the searing process. Heat a large cast-iron skillet over medium-high heat. Add the olive oil to the skillet and allow it to heat until shimmering but not smoking.
- Once the steaks have reached the desired internal temperature, remove them from the oven and let them rest for about 5 minutes. This allows the juices to redistribute within the meat.
- After resting, carefully place the steaks in the hot skillet. Sear each side for about 1-2 minutes until a deep brown crust forms. During the last minute of searing, add the crushed garlic and fresh rosemary to the skillet for added flavor.
- As the steaks sear, spoon the infused oil, garlic, and rosemary over the steaks to enhance the flavor.
- Once the steaks are beautifully browned and have reached your desired doneness (130°F (54°C) for medium-rare), remove them from the skillet and let them rest for another 5 minutes before slicing.
- Slice the ribeye steaks against the grain and serve immediately, drizzled with any remaining pan juices if desired. Enjoy your perfectly cooked reverse sear ribeye steaks!
Tips
- Temperature is Key: Always use a meat thermometer to ensure precise doneness. The magic happens between precise temperature ranges.
- Room Temperature Matters: Letting steaks sit out for 30 minutes before cooking ensures more even heat distribution.
- Quality of Meat: Choose well-marbled ribeye steaks for the most flavorful and tender results.
- Don't Rush the Sear: A cast-iron skillet is crucial for achieving that perfect golden-brown crust. Make sure it's scorching hot before searing.
- Resting is Crucial: Allow your steak to rest after cooking to let the juices redistribute, ensuring a juicy, tender bite every time.
- Flavor Boosters: Infusing your sear with garlic and fresh rosemary adds an extra layer of complexity to your steak's flavor profile.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 1g
Protein: 36g
Fat: 35g
Saturated Fat: 14g
Cholesterol: 110mg
