The Ultimate Reverse Sear Ribeye Restaurant Quality at Home
Recipe Introduction
Quick Hook
Ever dreamt of restaurant quality steak at home? Right then, you're in the right place. This reverse sear ribeye recipe will make you feel like a pro chef.
It's all about that perfect crust and juicy inside.
Brief Overview
The reverse sear method is kinda fancy. But honestly, it's proper easy once you get the hang of it. It slowly brings the steak to temp in the oven, then sears it in a pan.
This recipe is medium difficulty, takes about an hour, and makes two generous servings. Think of it as a posh Sunday roast.
.. but with steak.
Main Benefits
This reverse sear technique gives you an incredibly tender and juicy ribeye. Perfect for a special occasion or just treating yourself after a long week.
What makes this ribeye recipe special? It's that perfect doneness from edge to edge.
Okay, right then, let's get cracking and build out a cracking list of for our reverse sear ribeye, shall we?
Ingredients for Your Epic Ribeye
To create this juicy ribeye steak , we need only a few things. First, a ribeye steak, about 1.5-2 inches thick.
You will need 2 tablespoons of high heat cooking oil. Butter is a must grab 2 tablespoons unsalted. And don't forget garlic, rosemary, salt, and pepper.
That's the key to a steakhouse ribeye at home.
Let's get cracking with our cracking list of for our reverse sear ribeye .
How to Actually Reverse Sear
First, pat your ribeye dry and season generously. Next, bake it at 250° F ( 120° C) until it hits 120° F ( 49° C) for medium rare.
This is crucial. Then, sear it in a smoking hot cast iron skillet! Sear that baby until a gorgeous crust forms.
Okay, now we're talking. Don't skip the resting phase . Trust me, it's worth it.
The best ribeye recipe will always tell you to rest your meat.
Okay, Let's Chat About The Why
I remember the first time I tried how to reverse sear a steak. Honestly, I was intimidated. But, oh my gosh, the result blew my mind.
Ever since then, it has become one of my favourite recipes.
Remember, achieving perfect steak doneness is the goal here. This method gets you there every time. And it's easier than you think. So, give it a go!
It's very easy to cook a medium rare ribeye .
Reverse sear steak is going to be your next favorite meal.
Ingredients & Equipment for Reverse Sear Ribeye : Let's Get Cracking!
Okay, right then, let's get cracking and build out a cracking list of ingredients and gear! It's time to cook an awesome reverse sear ribeye .
Honestly, it's way easier than you might think. I promise!
Main Ingredients List
Here's what you'll need for this best ribeye recipe , properly measured out, like a steakhouse ribeye at home :
- 1 Ribeye Steak , 1.5-2 inches thick ( 600-800g )
- 2 tablespoons (30ml) high heat cooking oil
- 2 tablespoons (30g) unsalted butter
- 2 cloves garlic, crushed
- 2 sprigs fresh rosemary
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
For the steak, look for good marbling. You know, the little streaks of fat? That's where the flavour lives. Marbling is key to a super juicy ribeye steak .
Seasoning Notes: The Magic Touch
Salt and pepper are essential. But don't be shy. A good dose of salt makes it taste like a real restaurant reverse sear steak .
Honestly, it is a really good ribeye steak recipe.
For extra flavour, consider adding a pinch of garlic powder. Or some smoked paprika! Rosemary and garlic make a killer combo. Thyme works great too.
Equipment Needed: The Bare Essentials
You don't need fancy gadgets for how to reverse sear . Promise!
- Oven
- Oven safe wire rack
- Baking sheet
- Cast iron skillet (or heavy bottomed skillet)
- Meat thermometer (essential)
- Tongs
A cast iron skillet gives the best sear, hands down. My grandma actually used her cast iron for everything. But if you don't have one, a heavy skillet will do.
The thermometer is a MUST. Don't even think about skipping it to cook the perfect medium rare ribeye .
Well, there you have it! That wasn't too hard, was it? Now we have everything ready to cook oven seared ribeye to perfection! Now go forth and cook, the perfect reverse sear ribeye !.
Cooking Method: Reverse Sear Ribeye Restaurant Quality at Home
Okay, right then, let's get cracking! Ready to make a reverse sear ribeye that'll knock your socks off? Honestly, this method is a game changer.
Forget pricey steakhouses. You can make a perfect ribeye at home!
Prep Steps: Mise en Place Like a Pro!
First, get organised. This is essential. Pat your ribeye steak dry with paper towels. This is super important for a good crust ! Season it generously with sea salt and pepper.
All sides, mind you. Grab your thermometer and get your oven going!
Time saving tip? Season the steak the night before. It gives the salt time to really work its magic.
step-by-step Process: From Oven to Sizzle
- Bake steak at 250° F ( 120° C) . Use a wire rack on a baking sheet.
- Cook until internal temperature reaches 120° F ( 49° C) for medium rare. Or 130° F ( 54° C) for medium. A meat thermometer is key!
- Remove from oven and rest for 10 minutes . This is crucial !
- Heat oil in a cast iron skillet over high heat until smoking.
- Sear steak for 1- 2 minutes per side , until a golden brown crust forms.
- Add butter, garlic, and rosemary. Baste steak with the melted mixture for 30-60 seconds per side .
- Rest the steak again, 5- 10 minutes this time, on a cutting board. Slice against the grain and serve!
That's all there is to it! Honestly, it's easier than you think!
Pro Tips: Steakhouse Secrets Revealed
Pro Tip #1 : Dry is key. Make absolutely certain that the steak is dry before searing it. A bone dry steak equals the best crust.
Pro Tip #2 : Resting is non-negotiable. Don't even think about skipping resting periods! It lets the juices redistribute.
Avoid crowding the pan. You want to sear, not steam! The skillet needs to be screaming hot. That's where the magic happens. Common mistake to avoid. You got it?
The benefits of a reverse sear ribeye? Perfectly cooked, edge-to-edge. The best ribeye recipe ever. Juicy, flavourful, and ready in under 1 hour 15 minutes.
What's not to love? Right then, let's build out a cracking list of for our reverse sear ribeye, shall we?
Recipe Notes
Plating Like a Pro and Pairing Sensations
Presentation matters, innit? For the reverse sear ribeye , think simple elegance. A generous slice on a warm plate. Maybe a sprig of rosemary? Drizzle with pan juices. Bang!
Complementary sides? Oh my gosh, where do I even start? Creamy mashed potatoes are a classic. Roasted asparagus with lemon is lush. As for drinks, a bold red wine.
Storage Savvy: Making the Most of Your Leftovers
Refrigeration is your pal here. If you have leftover reverse sear ribeye , wrap it tightly in cling film. It will keep happily for 3 days.
Honestly, though, leftovers are rare in my house.
Freezing isn't the best shout for cooked steak. It changes the texture. Reheating? Gently pan-fry with a smidge of butter.
Low and slow is the key. Don't want to ruin that perfect medium rare.
Tailoring the Taste: Variations on a Theme
Want to go dairy-free? Skip the butter basting. Use a herb infused olive oil instead. Still delicious. You know?
Seasonal swaps. In summer, a fresh tomato salad is a killer side. Autumn? Roasted root vegetables. Always keep it fresh and tasty.
Let's get cracking and build out a cracking list of for our reverse sear ribeye , shall we?
Nutrition Nuggets: Goodness in Every Bite
This ribeye steak recipe is packed with protein. It helps build muscle. There's also healthy fats. But, it's not exactly a light meal.
Simplified? A decent serving of iron and zinc. Important stuff. Just remember, everything in moderation. Okay, right then.
So there you have it. A few extra tips to elevate your oven seared ribeye game. Don’t be scared to experiment. Cooking should be fun. Go on, get cooking.
Frequently Asked Questions
What exactly is "reverse sear ribeye" all about? Is it just another foodie fad?
The reverse sear ribeye method isn't just a passing trend it's a clever technique! It involves cooking your ribeye at a low temperature in the oven first, bringing it up to your desired doneness gently. Then, you finish it off with a scorching hot sear in a pan.
This results in a perfectly even cook from edge to edge with a beautifully browned crust better than your local steakhouse, guaranteed!
Do I really need a meat thermometer to make a reverse sear ribeye? Can't I just wing it like Delia Smith used to?
While Delia is a legend, a meat thermometer is absolutely essential for nailing the reverse sear ribeye! This method relies on precise temperature control to achieve that perfect edge-to-edge cook. Trying to guess will likely result in an overcooked or undercooked steak, and nobody wants that.
Think of the thermometer as your trusty sidekick on this culinary adventure.
My oven doesn't go that low! What temperature should I use if 250°F (120°C) isn't an option for my reverse sear ribeye?
If your oven's lowest setting is higher than 250°F (120°C), aim for the lowest temperature possible, but don't go above 275°F (135°C). You'll need to monitor the internal temperature of the steak even more closely, as it will cook faster. Be ready to pull it out a little earlier to avoid overcooking.
Remember to let the steak rest for the full ten minutes after the oven phase to allow it to slowly return to room temperature.
I've got some leftover reverse sear ribeye what's the best way to store it and reheat it without turning it into shoe leather?
Proper storage is key to preventing your precious ribeye from becoming tough! Wrap the leftover steak tightly in cling film, then store it in an airtight container in the fridge for up to 3 days.
To reheat, gently warm it in a low oven (around 250°F/120°C) or slice it thinly and use it in sandwiches, salads, or stir fries. Avoid microwaving, as it can dry out the steak.
I'm on a diet is reverse sear ribeye a healthy option, or should I stick to chicken and steamed broccoli?
Ribeye is relatively high in fat, so portion control is important. However, it's also packed with protein and essential nutrients. If you're watching your weight, consider trimming excess fat before cooking.
Serving it with plenty of vegetables like steamed broccoli or a fresh salad can balance the meal and make it a healthier option. You can even use a leaner cut, like a sirloin!
The Ultimate Reverse Sear Ribeye Restaurant Qual
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 750 |
|---|---|
| Fat | 55g |
