Reverse Sear Ribeye Recipe: A Step-by-Step Guide

If you’re aiming to cook a ribeye to perfection, the reverse sear method is your ultimate technique. This slow-cooking process yields a steak that’s evenly cooked with a tantalizing crust that steak enthusiasts dream about. Follow this detailed guide on how to reverse sear a ribeye, and you’ll be on your way to creating a carnivorous masterpiece.

The Basics of Reverse Sear

The reverse sear technique involves initially cooking the meat at a very low temperature, and then finishing it off with a high-heat sear. This method is perfect for thicker cuts of steak, such as a ribeye, allowing the heat to slowly penetrate the center without overcooking the exterior. Here’s how to get started.

Preparing Your Ribeye for the Reverse Sear

Begin with a quality cut of ribeye, preferably one that is at least 1.5 inches thick. Season it generously with salt and let it rest at room temperature for about 45 minutes. This allows the salt to dissolve and penetrate the meat, which will enhance its flavor and help it to retain moisture during cooking.

Cooking the Steak at Low Temperature

Preheat your oven to 275°F (135°C). Place the seasoned ribeye on a wire rack set over a baking sheet. Insert a meat thermometer into the thickest part of the steak. Place the steak in the oven, cooking until the internal temperature reaches approximately 10°F (6°C) below your desired level of doneness. For a medium-rare finish, aim for an internal temperature of around 120°F (49°C) before searing. This could take about 45 minutes to an hour, depending on the thickness of the steak and your oven.

The Searing Finale

Once your ribeye has reached the target temperature, remove it from the oven and let it rest while you heat a cast-iron skillet over high heat. Add a couple of tablespoons of a high-smoke-point oil like canola or grapeseed oil to the skillet. When the oil is shimmering and just starting to smoke, place the ribeye in the skillet. Sear each side for about 1-2 minutes, or until a deep, golden crust has formed. Don’t forget to sear the edges for a complete crust all around.

Adding Flavor to Your Sear

For an added flavor boost, you can introduce aromatics to the skillet during the searing process. Add a few cloves of garlic, a sprig of rosemary, and a knob of butter to the pan. As the butter melts, spoon the aromatic-infused butter over the steak continuously. This basting technique not only adds flavor but also helps to create an even more impressive crust.

Rest and Serve

After searing, transfer the ribeye to a cutting board and let it rest for about 10 minutes. Resting allows the juices to redistribute throughout the steak, ensuring a juicy bite every time. Slice against the grain and serve immediately. Pair your reverse sear ribeye with classic sides like mashed potatoes and steamed vegetables, or keep it simple with a fresh salad.

Remember, the reverse sear method is all about control and patience. By slowly bringing your ribeye up to temperature and finishing with a high-heat sear, you’re rewarded with a steak that’s cooked to your exact preference. It’s a technique that may take a bit more time, but the results are well worth the wait.