How to Reverse Sear a Ribeye Steak
Our method for How to Reverse Sear a Ribeye Steak guarantees tender, juicy, and flavorful melt-in-your-mouth steak every time. For those of you who can’t cook a steak for shit, this is the method for you. If you’re too lazy to go fire up the grill, this is the method for you. And if nothing but the most succulent and juicy meat will do, this is the method for you. Yeah, go buy a ribeye. This cooking method starts off low and slow in the oven, and then finishes hard and fast in a screaming hot skillet on the stovetop. We top it with butter (because we can), and because my girlfriend says I never eat green food I added some fresh parsley. Be a man, skip the parsley. But whatever you do, make your girl a steak too.
Servings: 1 badass or 2 little girls
Preheat oven to 275F. Place wire rack on large baking tray. Place ribeye on top of wire rack and cook until it reaches an internal temperature of 135F, about 45 to 60 minutes. Let the meat rest at room temperature for 15 minutes.
Preheat a cast-iron skillet over high heat until screaming hot, and then add the avocado oil. Sear the steak until browned on both sides, about 1 to 2 minutes per side.
Season with salt and pepper and top with butter.
Serving: 1steak | Calories: 1167kcal | Protein: 91g | Fat: 89g | Saturated Fat: 37g | Cholesterol: 306mg | Sodium: 335mg | Potassium: 1215mg | Vitamin A: 420IU | Calcium: 32mg | Iron: 7.8mg