Best 6 Reverse Seared Ribeye Recipes
**Reverse Seared Ribeye: A Journey from Rare to Perfectly Cooked Perfection**
Indulge in a culinary adventure with our reverse seared ribeye, an exceptional cut of steak elevated to new heights of flavor and tenderness. This technique transforms a succulent ribeye steak, known for its rich marbling and bold beefy taste, into a masterpiece of evenly cooked perfection. Unlike traditional searing methods, the reverse sear begins with a low and slow cooking process, allowing the steak to reach its desired doneness gently and evenly throughout. Once the internal temperature is just right, a quick sear on a screaming-hot skillet caramelizes the exterior, creating a symphony of flavors and textures that will tantalize your taste buds. Discover the secrets to achieving a perfectly cooked ribeye with our comprehensive guide, encompassing detailed instructions, helpful tips, and variations to suit your preferences.
**Additional Recipes Included:**
- **Ribeye Steak Marinade**: Elevate your ribeye experience with a flavorful marinade that infuses the steak with aromatic herbs, zesty spices, and a touch of acidity. This marinade tenderizes and adds depth to the steak's natural flavors, ensuring a juicy and succulent result.
- **Garlic Herb Butter**: Treat your taste buds to a luxurious topping of garlic herb butter, a symphony of aromatic herbs, savory garlic, and rich butter that melts over the hot steak, infusing it with an irresistible garlicky goodness. This simple yet elegant addition elevates the ribeye to a gourmet-level dish.
- **Roasted Vegetables**: Complete your meal with a medley of roasted vegetables, a vibrant and colorful side dish that complements the hearty ribeye steak perfectly. Our selection of roasted vegetables includes tender carrots, crisp broccoli florets, and flavorful bell peppers, all tossed in a drizzle of olive oil, herbs, and spices.
- **Creamy Horseradish Sauce**: Add a touch of tangy heat to your steak with a creamy horseradish sauce, a classic accompaniment that balances the richness of the ribeye. This sauce combines sour cream, mayonnaise, freshly grated horseradish, and a hint of lemon juice, creating a creamy and flavorful condiment that enhances the steak's bold flavors.
REVERSE-SEAR RIBEYE STEAK
In 2001, I started playing with the idea of reverse-searing, or slow-cooking beef first, then searing to finish. Initially, I tried it on a standing rib roast and not only did the technique produce an evenly done interior and great sear, it didn't smoke up the kitchen nearly as bad as the traditional sear-first method. Does this work on steak? Anyone with a food blog these days knows darn well it does. As for sauce, this steak don't need no stinkin' sauce - but if you happen to have some of my compound herb butter on hand, that wouldn't be bad. Note: A proper probe thermometer has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached.This recipe first appeared in Season 1 of Good Eats: Reloaded.
Provided by Level Agency
Categories Mains
Time 7h30m
Number Of Ingredients 3
Steps:
- Season steak on both sides with the salt and place on a rack set inside a rimmed sheet pan. Refrigerate for at least 6 hours, or up to 24.
- Heat oven to 200ºF. Insert a probe thermometer horizontally through the side of the steak and roast, still on the rack and sheet pan, until it reaches an internal temperature of 120ºF, about 1 hour. Remove steak from the oven and rest, uncovered, for 10 minutes.
- Meanwhile, place a 12-inch cast iron skillet over high heat until it reaches at least 600ºF, at least 10 minutes. (If you don't have an infrared thermometer, you'll know you're close when 1/2 teaspoon water dropped in the middle of the pan has completely evaporated in 5 seconds.
- Brush a very light coat of peanut oil onto both sides of the steak. Transfer to the hot skillet and sear on each side until deeply browned, 45 seconds per side. Use a stopwatch!
- Transfer to a clean rack and let rest for 5 minutes. Slice diagonally against the grain to serve.
REVERSE SEARED RIBEYE STEAKS RECIPE - TRAEGER GRILLS
Try these reverse seared ribeye steaks. These steaks are seasoned with salt and pepper, smoked until medium rare & seared on the pellet grill to perfection.
Provided by Matt Pittman
Categories Beef
Number Of Ingredients 4
Steps:
- When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
- Season both sides of steak with Meat Church Holy Cow BBQ Rub, and Meat Church Garlic and Herb Seasoning. Place steaks on grill and cook for 30 to 45 minutes or until an instant read thermometer inserted in the thickest part of the meat reads 120°F for medium-rare.
- Remove steaks from grill and increase grill temperature to 450°F. Allow steaks to rest while grill preheats.
- Place steaks back on grill and sear on both sides for 3 minutes.
- Remove from grill, top with butter and lightly tent with foil to allow the butter to melt and the steaks to rest before slicing, about 5 minutes. Enjoy!
REVERSE-SEAR FILET MIGNON (OR RIBEYE FILET)
Provided by Alton Brown
Categories main-dish
Time 1h5m
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Season the steak on both sides with the salt and place on a rack set inside a sheet pan for 10 minutes at room temperature while you preheat your oven.
- Preheat the oven to 200 degrees F.
- Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120 degrees F, about 30 minutes (see Cook's Note). Remove the steak from the oven and rest uncovered for 10 minutes.
- Meanwhile, place a 12-inch cast-iron pan over high heat until it reaches at least 600 degrees F, about 10 minutes. (You'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds).
- Brush a very light coat of peanut oil onto both sides of the steak. Sear steak on each side for 1 minute.
- Rest the steak on a rack 5 minutes, and then slice diagonally against the grain to serve.
REVERSE SEAR RIBEYE STEAK
Slowly cook this ribeye steak in the oven for consistent edge-to-edge doneness. A final hot sear in a cast iron pan brings out the steak's flavor and texture.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 275° F, season steaks evenly with salt and pepper.
- Place steaks on sheet pan affixed with wire rack, bake until they reach an internal temperature of 115° F for medium rare (30 to 60 minutes depending on thickness).
- Remove steaks from oven, let rest. Preheat a cast iron pan to medium high. Pat steaks dry with a paper towel.
- Add canola oil to pan followed by steaks. Sear 1 minute to develop a deep brown color. Add butter, garlic and herbs to pan. Flip steaks, sear 1 more minute while using a large spoon to constantly baste steaks with the melted butter.
- Remove steaks to a cutting board, pour some of the butter and herbs over the steaks, rest 5 minutes.
- Slice and serve with finishing salt if desired.
REVERSE SEARED RIBEYE
Provided by Jeff Mauro, host of Sandwich King
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 225 degrees F.
- Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
- Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
- Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.
REVERSE-SEAR PRIME RIB ROAST
After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.
Provided by hello angie
Categories Main Dish Recipes Roast Recipes
Time 14h11m
Yield 20
Number Of Ingredients 6
Steps:
- Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
- Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
- Preheat oven to 200 degrees F (95 degrees C).
- Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
- Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
- Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
- Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.
Nutrition Facts : Calories 339 calories, Carbohydrate 0.1 g, Cholesterol 93.5 mg, Fat 25.8 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 11.5 g, Sodium 672.3 mg
Tips:
- Choosing the right steak: Look for a ribeye steak that is at least 1 inch thick and has good marbling. The marbling will help the steak stay juicy and flavorful during cooking.
- Seasoning the steak: Keep the seasoning simple with salt, pepper, and garlic powder. You can also add other herbs and spices to taste.
- Cooking the steak: The key to a perfectly cooked ribeye steak is to reverse sear it. This means cooking the steak at a low temperature in the oven first, then finishing it off in a hot skillet. This method will help the steak cook evenly and prevent it from becoming tough.
- Checking the steak for doneness: Use a meat thermometer to check the internal temperature of the steak. For a medium-rare steak, the internal temperature should be 135 degrees Fahrenheit.
- Resting the steak: Once the steak is cooked, let it rest for at least 5 minutes before slicing and serving. This will help the juices redistribute throughout the steak, making it more tender and flavorful.
Conclusion:
Reverse searing is a great way to cook a ribeye steak. This method produces a steak that is cooked evenly, juicy, and flavorful. With a little practice, you can master the art of reverse searing and enjoy perfectly cooked ribeye steaks at home.
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