How to Reverse Sear a Perfect Ribeye Steak in the Oven





Introduction: How to Reverse Sear a Perfect Ribeye Steak in the Oven

Flip the script and cook the steak in reverse.

Most steaks are cooked by first searing each side and then finishing (baking) in the oven.

That method is a useful one and produces a steak that has the characteristic "bullseye" doneness.

While this method will give you edge to edge doneness to your liking.

Step 1: ​When Reverse Searing a Steak, It Needs to Be a Least an Inch Thick, Thicker the Better.

Season with coarse salt and pepper, make sure to press the seasoning into meat.

Step 2: Take a Baking Tray, Line It With a Sheet of Baking Paper and Then Place a Cooling Rack on Top.

Sit your steak on the rack.

The reason for doing this is to help the steak evenly cook.

Step 3: ​Heat Your Oven to 265f or 130c, Place the Steak Into the Oven.

The steak should take 30 to 40 minutes to cook through to a temp of 125f or 52c.

Check the tempt every 10 to 15 minutes.

Step 4: After About 35 Minutes This Steak Has Reached the Temp We Are Looking For.

Next, take the steak out of the oven and let it rest, while you heat a cast iron pan on a high heat.

Step 5: ​Now the Pan Is Really Hot, It's Time to Sear the Steak.

If you don't have a cast iron pan, any pan will do.

Cast iron pan's maintain their heat really well and the temp won't drop as much once something has been added to the pan.

Turn over the steak.

You'll notice it's not fully sear because we are going to flip it one last time when we add the butter and herbs.

Step 6: Turn Off the Heat and Add Three Knobs of Butter, Fresh Rosemary and Thyme and a Couple of Cloves of Sliced Garlic.

Once the butter has melted, spoon it onto the steak.

This will add some beautiful flavour to your steak.

Turn over the steak and spoon the butter onto the other side.

Step 7: Once You Feel That the Steak Has Been Fully Coated It's Time Serve.

Step 8: Done



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Why an inch thick? Why can't you do this with the normal supermarket steak?

thinner cuts cook too fast and end up well done before you get a chance to sear

How long does it take to sear it on a cast iron pan?

Just a minute or two; the sear is for looks, not cooking.

This is a low-and-slow ROAST, with a sear at the end for looks and flavor. You can roast any meat, any cut this way; the low temperature and long cooking time ensures that the meat cooks evenly throughout, so no more cooked-through on the outside/rare on the inside as with a hot oven or pan. Even with a degree of doneness beyond what you'd normally prefer, your steak or roast will still come out juicy and tender.

Thank you, I'll give this a go.

Kind of a Faux Sous Vide approach. Nicely done.