How To Reverse Sear A Ribeye
Start by preheating your oven to 250 degrees. Take your steak out and let warm to room temp.
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Once steak is at room temp; place your steak on an iron cooling rack. This helps heat all around.
2
Generously coat each side of your ribeye with kosher salt.
3
Optional: add garlic powder and press firmly onto ribeye.
4
Place your ribeye into the oven at 250 degrees. My ribeye is 2 inches thick so keeping in 24-28 min
5
Get your cast iron nice and hot for the sear! I heat mine on medium high for 5-7 min prior to sear.
6
Add a drizzle of avocado oil ( or a high smoke point oil) to your pan and place ribeye in.
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Sear about 2-3 min on each side to get that crust* turn heat to medium and cover for medium or well.
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Once you flip your steak add a couple tbsp salted butter. Bathe your steak in the butter.
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After bathed, transfer steak to a foil. Add the melted butter and juices back on the steak.
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Very important!Cover your steak in your foil pocket and let rest for 10 minutes.
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Dice and sprinkle some more salt on top! I did one medium well and medium rare.
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There you have it!
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