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Reverse-Seared Bone-In Ribeye Steak (for Two)
A step‑by‑step guide to Kenji López‑Alt’s classic reverse‑sear method for a thick, bone‑in ribeye. Season heavily, let the salt work its magic, cook low and slow in the oven, then finish with a blistering sear in a hot cast‑iron pan with butter, garlic, shallots and thyme. Perfectly even medium‑rare from edge to center, served with a sprinkle of flaky sea salt.
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Critical Success Points
- • Season the steak heavily with salt, pepper, and MSG.
- • Allow the steak to rest uncovered for at least 45 minutes.
- • Cook the steak low‑and‑slow in a 250°F oven until internal temperature reaches 122°F.
- • Pat the steak completely dry before searing.
- • Sear in a smoking‑hot cast‑iron pan.
Safety Warnings
- • The pan will be extremely hot; use oven mitts and keep a lid nearby in case of oil splatter.
- • Handle the probe thermometer carefully; the tip can be sharp.
- • Never leave hot oil unattended.
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