The Perfect Reverse Sear Ribeye: Steakhouse Quality at Home

Master the reverse sear ribeye! My easy oven-to-pan method guarantees a perfectly cooked, juicy steak every time. Get my tips for a phenomenal crust!

Alright, let's get this ribeye sorted, yeah? ever wondered how steakhouses get that perfectly pink, edge-to-edge goodness? well, the secret is out! we are diving headfirst into the reverse sear ribeye method.

Honestly, it's a game-changer!

The Ultimate Reverse Sear Ribeye: Steak Night Sorted!

This reverse sear ribeye recipe is basically your ticket to porterhouse steak recipe level deliciousness but made at home. forget dry, overcooked steaks! with this method, even a novice can achieve restaurant-quality results.

Plus, it's way cheaper than a fancy dinner out.

What's the Crack with Reverse Searing?

Reverse searing might sound fancy, but it's dead easy. originally, the goal was to achieve a medium rare steak in oven by gently bringing the steak up to temp, then blasting it with heat.

The result? an even cook and a killer crust. and this is perfect for a thicker cut like a ribeye.

This method has become popular due to the level of control it gives you. this results in a perfectly cooked steak, every time.

Think of it as slow-roasting meets a turbo-charged pan sear.

A Bit of History and a Dash of Culture

While reverse searing might seem modern, the idea of low and slow cooking has been around forever. cultures worldwide have used similar techniques to tenderize and flavour tough cuts of meat.

This method gives you control and predictability, like your favourite british telly show.

Quick and Easy? Sort Of…

Don't get me wrong; it's not instant . you'll need about 1 hour 10 minutes to 1 hour 45 minutes including resting time.

The active prep? only ten minutes. we are looking at 30- 45 minutes cook time here. this recipe makes enough for two people.

Perfect for date night, eh?

Why This Recipe Rocks

Apart from the incredible flavour, reverse searing helps retain moisture. translation: a juicy, tender steak. plus, you get a crust that would make a michelin-star chef jealous.

It's also a fantastic way to impress your mates at your next barbecue. who doesn't love a perfectly cooked steak?

Health Perks and a Few Serving Suggestions

This method yields a ribeye that is naturally leaner and more tender. ribeye is packed with protein, essential for muscle building.

This recipe is an absolute triumph and is best served on a special occasion, like a birthday or anniversary. the most important thing is to know that after you try this method, you'll be wondering how you ever cooked a reverse seared ribeye steak any other way!

Now that you're drooling, lets grab the ingredients!

Ingredients & Equipment: Your Steakhouse Secret Weapons

Alright, let's talk about what you need to pull off this amazing reverse sear ribeye . Forget complicated. We're keeping it real simple.

Main Ingredients: Ribeye Royalty

• Ribeye Steak: 1 1/2 to 2 inches thick. Around 1 1/2 pounds or 680g . Quality matters! Look for good marbling – that's the fat that melts and makes it so delicious. A prime cut is ideal.
• Kosher Salt: 1 tablespoon . Or 1 1/2 teaspoons of fine sea salt. Don't skimp! It's key for flavour.
• Black Pepper: 1 teaspoon , freshly ground. Freshly ground makes all the difference , honestly.
• High-Heat Cooking Oil: 2 tablespoons . Avocado or grapeseed oil are my go-tos. Clarified butter works a treat too.
• Unsalted Butter: 2 tablespoons . This, along with the garlic and herbs, is for bastin' magic .
• Garlic: 2 cloves , lightly smashed.
• Fresh Thyme & Rosemary: 2 sprigs each. Optional but highly recommended.

Seasoning Notes: Spice Up Your Life (Subtly)

For this Reverse Sear Ribeye Oven , we're not going overboard. Salt and pepper are your core. I'd also recommend our Best Steak Marinade In Existence .

Garlic adds a lovely background note. The thyme and rosemary just amplify that steakhouse vibe. If you're feeling fancy, a pinch of red pepper flakes is never a bad idea.

Got no thyme? a dash of dried thyme will do in a pinch. just use half the amount. don't go crazy with other spices – we want that gorgeous beef flavor to shine.

If you want, you can use any porterhouse steak recipe , just be mindful of the heat required.

Equipment Needed: Keep It Simple, Stupid

• Oven
• Oven-Safe Wire Rack: Optional, but it helps for even cooking .
• Rimmed Baking Sheet
• Instant-Read Thermometer: Absolutely essential! Nailing that medium rare steak in oven (or your preferred doneness) is all about temperature.
• Heavy-Bottomed Skillet: Cast iron is king here.
• Tongs

Honestly, you don't need fancy kit. a decent skillet and a reliable thermometer are all you really need. if you don't have a wire rack, just pop the steak straight on the baking sheet.

No worries .

Right, now you've got your gear, let's get cookin'! I can't wait to tell you how easy it is to get that perfect Reverse Sear Steak .

Right then, let's talk reverse sear ribeye . honestly, if you want a steak that'll make you weep with joy, this is it.

It's like having a fancy restaurant experience but, you know, in your own kitchen. who needs a porterhouse steak recipe when you can nail a perfect reverse sear ribeye steak ? trust me, it's easier than you think.

Prep Like a Pro, Cook Like a Boss

Get Your Kit in Order

Before we start, mise en place , yeah? it’s french for “everything in its place.” essential here, chuck. we're talking one 1 1/2 to 2-inch thick ribeye steak , kosher salt, pepper, high-heat oil (like avocado), butter, garlic, and thyme.

Oh, and a thermometer. don't skimp on that!

Time-Saving Tip (aka Be Lazy Smarter)

Take the ribeye out of the fridge a good 30 minutes before cooking. season it with salt and pepper. this dry brining trick helps create an amazing crust.

Honestly, it's like magic. pop it on a wire rack in the fridge for even better results. some might even say this is the best steak marinade in existence !

Nail the Reverse Sear Ribeye: Step-by-Step

From Oven to Awesome

1. Preheat your oven to 250° F ( 120° C) .
2. Pop the steak in and cook until it hits 115° F ( 46° C) for rare or 125° F ( 52° C) for medium-rare. This normally takes about 30- 45 minutes .
3. Let the steak rest for 10- 15 minutes after removing it from the oven.
4. Heat some oil in a cast iron skillet over high heat. It should be nearly smoking!
5. Sear the steak for 1- 2 minutes per side, adding butter, garlic, and thyme.
6. Baste with that glorious butter for about 30-60 seconds per side.
7. Rest the cooked steak for 10 minutes before slicing against the grain.
8. Dig in!

Reverse Searing Steak Gold

Pro Tip 1: Hot Pan, Big Crust

Seriously, get that pan screaming hot. That's how you get a proper crust. No excuses! This applies to any cooking method, including a strip steak recipe !

Pro Tip 2: Thermometer is Your Mate

Don't guess the temperature, mate. Use a thermometer to know that medium rare steak in oven is cooked. It's the key to getting it perfect every time.

So there you have it: a reverse sear ribeye oven recipe that'll knock your socks off. give it a go, and let me know what you think! this cooking ribeye steak method is one of my favorites, and i'm sure it'll become one of yours too.

Right then, let's talk shop about this gorgeous reverse sear ribeye . It’s not just a steak; it's an experience. And trust me, a medium rare steak in oven is totally achievable at home!

Recipe Notes: Making Your Ribeye Unforgettable

Listen up, because these are the little things that make a huge difference. We are talking about steakhouse-quality here, folks!

Serving Suggestions: Plating Like a Pro

Honestly, presentation matters. plating the reverse seared ribeye steak should be as good as it tastes! think about a swipe of creamy mash, the steak artfully sliced on top, and some vibrant greens.

Fancy, eh? and what about a classic béarnaise? or even something as simple as a drizzle of good olive oil and a sprinkle of sea salt?

Complementary sides? can't go wrong with creamy mashed potatoes! roasted asparagus with lemon is a winner too. if you are more bold, why not create a chimichurri sauce? wash it down with a full-bodied red, and you're golden.

Storage Tips: Keepin' it Fresh

Got leftovers? (Highly unlikely, but you never know!). This works great even for Porterhouse steak recipe too. If that ribeye is a beast, you can save it!

• Refrigeration: Pop it in an airtight container. It'll be good for 3-4 days.
• Freezing: Wrap it tightly in cling film, then foil. It'll last a few months.
• Reheating: Low and slow is the key. A gentle oven or a quick sear in a pan will do the trick. Avoid the microwave if you want to avoid rubbery city.

Variations: A Little Twist Never Hurt

Fancy a change? Why not think of some dietary adaptations or seasonal ingredient swaps?

• Dietary Adaptations: Ditch the butter for olive oil to make it dairy-free. Easy peasy.
• Seasonal Swaps: In summer, serve with grilled corn and a tomato salad. Autumn? Roasted root veg is your best friend.

Nutrition Basics: Knowledge is Power

Alright, let’s be real, a ribeye is a treat!

Here’s the deal: It's packed with protein, but it's also got fat. Enjoy in moderation as part of a balanced diet. This is true if you follow a Strip steak recipe too.

• Calories: Approx 800-1000 (depends on fat content).
• Protein: 70-90g (roughly).
• Fat: 60-80g (estimated).

Remember, cooking ribeye steak the reverse sear way is all about flavour and enjoying yourself. so get in the kitchen, have a go, and don't be afraid to experiment.

You will be able to apply the best steak marinade in existence that way! this reverse sear ribeye oven method is super fun, honestly!

This cooking ribeye steak recipe is a total game changer. So, grab yourself a reverse sear steak , and go for it. Happy cooking, you legend!

Frequently Asked Questions

What's the deal with "dry brining" my ribeye? Sounds a bit weird, innit?

Dry brining is basically salting the steak well in advance (even overnight) and letting it sit uncovered in the fridge. The salt draws out moisture, which then dissolves the salt, creating a concentrated brine that gets reabsorbed. This seasons the steak deeply and helps create a fantastic crust when you reverse sear your ribeye – think of it as a secret weapon for flavor!

I've heard that resting the steak is important, but how long should I rest my reverse sear ribeye after cooking?

Resting is absolutely crucial for a juicy and tender ribeye! Aim to rest your reverse sear ribeye for at least 10 minutes, but longer is fine too, up to 20 minutes. This allows the juices to redistribute throughout the steak, preventing them from gushing out when you slice it. Cover it loosely with foil to keep it warm, like a proper Sunday Roast.

My pan is smoking like a chimney when I sear the ribeye! Am I doing something wrong?

A bit of smoke is normal, but if your pan is billowing smoke, it means your oil is likely past its smoke point. Make sure you're using a high-heat oil like avocado, grapeseed, or clarified butter. If it's still smoking excessively, lower the heat slightly. You want the pan scorching hot for a beautiful sear, but not so hot that the oil burns and makes the steak taste acrid and gives a bitter taste.

Can I use this reverse sear ribeye method with other cuts of beef, or is it just for ribeye?

While the reverse sear is amazing for ribeye, it works wonders with other thick-cut steaks too! Think New York strip, sirloin, or even a thick-cut porterhouse. The key is that the steak needs to be at least 1.5 inches thick to benefit from the slow roasting. Adjust the roasting time based on the thickness of the cut and your desired level of doneness – a good meat thermometer is your best mate for this!

Leftover ribeye? Is that even a thing? But seriously, how do I store and reheat leftover reverse sear ribeye without ruining it?

Ha! Assuming there is any leftover ribeye, store it in an airtight container in the fridge for up to 3 days. To reheat, the gentlest method is best: either warm it in a low oven (around 250°F/120°C) or slice it thinly and pan-sear it very briefly. Another great option is slicing it cold for sandwiches or salads - a bit like a posh Ploughman's Lunch!

Is Reverse sear ribeye healthier than pan frying a steak? What is the benefit to cooking this recipe?

Reverse searing isn't necessarily healthier in terms of calories or fat content (that depends on the cut of meat itself), but it can lead to a more evenly cooked steak, potentially reducing the need to trim away overcooked bits, so that's a win! More importantly, the benefit is that a reverse sear ribeye will provide more consistent results and a beautifully tender, evenly cooked steak with a stunning crust, akin to what you’d find in a top-notch steakhouse. If you are concerned with healthy ribeye preparation, look at trimming the fat off after you have cooked it.

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