Description
Reverse seared ribeye steak is a method of cooking that ensures a perfectly cooked steak with a crispy exterior.
Ingredients
Scale
- 1 ribeye steak (2 inches thick)
- Salt (to taste)
- Black pepper (to taste)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 250°F (120°C).
- Season the ribeye steak generously with salt and pepper.
- Place the steak on a wire rack over a baking sheet.
- Bake the steak in the oven until it reaches an internal temperature of 125°F (52°C) for medium-rare.
- Remove the steak from the oven and let it rest for 10 minutes.
- Heat olive oil in a skillet over high heat.
- Once the oil is hot, sear the steak for 1-2 minutes on each side until a crust forms.
- Let the steak rest for an additional 5 minutes before slicing and serving.
Notes
- Use a meat thermometer for best results.
- Adjust cooking time based on desired doneness.
- Let the steak rest to retain juices.
Nutrition
- Serving Size: 1 steak
- Calories: 800
- Sugar: 0g
- Sodium: 600mg
- Fat: 60g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 65g
- Cholesterol: 160mg
Keywords: Reverse Seared Ribeye Steak