Ribeye Recipe
Certified Angus Beef, cut by hand, reverse-seared.
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Ingredients
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Steak
Finishing & cooking
Method
Steak
- 1
Trim and rest
If the ribeye has an excessive fat cap, trim to about 1/8–1/4 inch thickness of fat remaining. Pat the steak dry thoroughly with paper towels.
- 2
Season
Generously season both sides and the edges of the steak with kosher salt (use about 1 tablespoon per pound) and freshly ground black pepper. For best results, season at least 40 minutes before cooking or up to overnight in the refrigerator uncovered to dry-brine; if refrigerating, bring the steak back to room temperature for 30–60 minutes before cooking.
Reverse-sear & finish
- 3
Preheat oven
Preheat oven to 225°F (107°C). Place a wire rack on a rimmed baking sheet.
- 4
Slow roast
Place the seasoned ribeye on the wire rack and insert a probe thermometer into the thickest part if available. Roast in the oven until the internal temperature reaches 10–15°F below your target final temperature (see temperature guide): rare 115°F (final 125°F), medium-rare 120°F (final 130°F), medium 130°F (final 140°F). This usually takes 30–60 minutes depending on thickness (for a 1–1.25 lb steak about 30–45 minutes).
- 5
- 6
Sear
Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 1 tsp neutral oil and swirl to coat. Place the steak in the pan and press gently to ensure full contact. Sear 30–60 seconds per side until a deep brown crust forms. Don’t move the steak while searing. Also sear the edges for 10–20 seconds to render and brown the fat.
- 7
Baste with butter (optional)
Reduce heat to medium-high, add the unsalted butter, crushed garlic, and herb sprigs. Tilt the pan slightly and use a spoon to baste the butter over the top of the steak continuously for 20–30 seconds to build flavor and glossy finish.
- 8
Final rest & slice
Transfer the steak to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute (rest time may vary with desired doneness). Slice against the grain into 1/4–1/2 inch slices and serve immediately.