Reverse Sear Ribeye Recipe

Ingredients

• 2 pieces Certified Angus Beef Ribeye Steak (1.25‑inch thick, about 12 oz each)
• 1 teaspoon Kosher Salt (generously applied to both sides)
• 1 teaspoon Freshly Cracked Black Pepper (coarse grind for texture)
• 2 tablespoons Canola Oil (high‑heat neutral oil for searing)
• 2 tablespoons Unsalted Butter (cut into small pieces for basting)
• 2 pieces Garlic Cloves (smashed, skin left on)
• 1 tablespoon Fresh Herbs (Thyme and Rosemary) (roughly chopped; can use either or both)

Instructions

1. Season the Steaks

   Pat the ribeyes dry with paper towels, then sprinkle both sides generously with kosher salt and freshly cracked black pepper. For best flavor, season on the paper or original packaging and let sit for up to 1 hour before cooking.

   Time: PT5M

2. Arrange on Wire Rack and Preheat Oven

   Place the seasoned steaks on a wire rack set inside a sheet pan. This keeps the meat from touching the pan and promotes even heat. Preheat the oven to 275°F (135°C).

   Time: PT5M

   Temperature: 275°F

3. Low‑Heat Oven Cook

   Insert the sheet pan into the oven and cook until the internal temperature reaches 115°F (46°C), about 60 minutes. This will leave a margin for the final sear to bring the steak to perfect medium‑rare.

   Time: PT1H

   Temperature: 275°F

4. Pat Dry and Prepare for Sear

   Remove the steaks from the oven, transfer to a clean plate, and pat the surface completely dry with fresh paper towels. Moisture will prevent a good crust.

   Time: PT5M

5. Preheat Cast Iron Skillet

   Place the cast iron skillet over medium‑high heat and add the canola oil. Heat until the oil just begins to shimmer and a drop of water sizzles instantly.

   Time: PT5M

6. Sear First Side

   Lay the steaks away from you in the skillet. Sear without moving for 1‑2 minutes until a deep brown crust forms.

   Time: PT2M

7. Flip, Add Butter, Garlic & Herbs, Baste

   Turn the steaks, add butter, smashed garlic cloves, and the chopped thyme/rosemary. As the butter melts, tilt the pan and continuously spoon the foaming butter over the meat for 1‑2 minutes.

   Time: PT3M

8. Rest and Serve

   Transfer the steaks to a cutting board and let rest for 5 minutes. Drizzle the herb‑garlic butter from the pan over the meat before slicing.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

60 g

Carbohydrates

0 g

Fat

60 g

Fiber

0 g