Reverse Sear Steak
HB-10947 · Hand-built original · American
A thick-cut ribeye roasted low at 225°F on a rack until the center is evenly rosy, then seared hard in a cast iron skillet for a deep crust. A brief butter, garlic and rosemary baste finishes the steak before a short rest.
AmericanMain course55 minServes 2118 kcalGluten-freeEgg-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:2quantities adjust to match
Ingredients
- 1 thick-cut ribeye steak (1 1/2 to 2 inches thick)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 sprig fresh rosemary
Method
- Pat the thick-cut ribeye steak dry and season all sides of the Reverse Sear Steak with the 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat the oven to 225°F, set the seasoned ribeye on a wire rack over a baking sheet, and roast the steak for 45 to 60 minutes until its center reaches 120 to 125°F for medium-rare or 130 to 135°F for medium.
- Heat the 1 tablespoon olive oil in a cast iron skillet over high heat until the oil shimmers, then sear the roasted ribeye for 30 to 45 seconds per side until a deep brown crust forms.
- Lower the skillet heat to medium-low, add the 1 tablespoon butter, 2 minced garlic cloves and the sprig of rosemary, and baste the crusted ribeye with the foaming butter for 30 seconds.
- Rest the butter-basted ribeye for 5 minutes off the heat, then slice the rested steak before serving its rosy center.
Prep: 10 min · Cook: 45 min
Nutrition (per serving, where published)
118 kcalCalories
0.4 gProtein
1.6 gCarbs
12.6 gFat
4.6 gSaturates
0.4 gFibre
0 gSugars
1209 mgSodium
15 mgCholesterol
18 mgPotassium
8 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data