Reverse Sear 2 Inch Ribeye: The Ultimate Guide to Perfection

When it comes to preparing a reverse sear 2 inch ribeye, the process is as much an art as it is a science. This cooking method has revolutionized the way we approach thick cuts of steak, ensuring a perfectly cooked interior and a beautifully caramelized crust. Whether you’re a seasoned chef or a home cook looking to impress, mastering the reverse sear is an essential skill.

What is Reverse Sear?

The reverse sear technique involves cooking the steak at a low temperature in the oven or on a grill before searing it on a hot pan to finish. This method provides greater control over the internal doneness, making it ideal for thicker cuts like a 2 inch ribeye.

Ingredients You’ll Need

• 1 2 inch thick ribeye steak
• Coarse salt
• Freshly ground black pepper
• High-smoke-point oil (such as grapeseed or avocado oil)
• Butter
• Garlic cloves, crushed
• Fresh herbs (rosemary or thyme)

Preparing Your Steak for Reverse Searing

Before cooking, bring your ribeye to room temperature by letting it rest outside the fridge for about 40 minutes. This helps in cooking the steak evenly. Season generously with salt and pepper on both sides.

How to Reverse Sear a 2 Inch Ribeye

Step 1: Preheat – Start by preheating your oven or grill to a low temperature, around 225-275°F (107-135°C). The lower heat ensures your steak cooks slowly and doesn’t overshoot the target internal temperature.

Step 2: Slow Cook – Place the steak on a rack over a baking sheet or directly on the grill grates. Cook until the internal temperature reaches about 10-15 degrees lower than your desired doneness. For a medium-rare finish, aim for an internal temperature of 110-115°F (43-46°C).

Step 3: Rest – Remove the steak from the oven or grill and let it rest while you preheat a cast-iron skillet or heavy pan over high heat. Resting allows the juices to redistribute throughout the meat.

Step 4: Sear – Add oil to the hot skillet and sear the steak for 1-2 minutes on each side until a dark crust forms. Add butter, garlic, and herbs in the last minute of searing, basting the steak with the aromatic butter.

Step 5: Rest Again – Once seared, rest your ribeye for another 5-10 minutes. This step is crucial to maintain the steak’s juiciness.

Step 6: Serve – Slice against the grain and serve your perfectly cooked reverse sear 2 inch ribeye.

Tips for a Perfect Reverse Sear

Using a meat thermometer is key for precise cooking. Also, allow your pan to reach a high temperature before searing to ensure you achieve that desirable crust quickly without overcooking the inside.

Pairing Your Ribeye

A rich and flavorful steak like a ribeye pairs wonderfully with a bold red wine, roasted vegetables, and a starchy side like mashed potatoes or a creamy risotto.

With these steps and tips, you’ll be able to reverse sear a 2 inch ribeye to perfection, impressing your guests and satisfying your palate with a steak that’s cooked just right.