Reverse-fried ribeye steak

Votes: 1

How to Cook - Reverse-Seared Ribeye Steak

Time: 2 hours 10 minutes
Complexity: easily
Servings: 4 - 6

The reverse sear steak method allows you to fully enjoy perfectly juicy and tender meat covered in a crispy crust. The ribeye steak is first braised in the oven for several hours at a low temperature, then quickly seared in a hot skillet with butter until golden brown. With this method, you don't have to wait for the meat to rest. Serve immediately! For best results, use a meat thermometer. The recipe specifies the correct temperature for rare, medium, and medium-rare beef.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large bone-in ribeye steaks, at room temperature
2 tbsp rapeseed oil (canola) or grapeseed oil
55 g unsalted butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef

Cooking the dish according to the recipe:

Preheat oven to 105°C.

Generously season the steaks with salt and pepper on both sides. Place them on a rack set over a baking sheet. Bake to your desired doneness: 104°F (40°C) for rare, 115°F (46°C) for medium, and 125°F (51°C) for medium, 1.5 to 2 hours. When you remove the steaks from the oven, cover them loosely with foil while you preheat the pan.
Heat a cast-iron skillet over medium-high heat. Add butter and sear the steaks on one side for about 1 minute. Flip and add butter to the skillet. Once the butter has melted, continue searing the steaks on the other side, basting them constantly with melted butter, for about 45 seconds. Sear the fat side until crisp, 30 seconds to 1 minute.