| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 large bone-in rib-eyes, at room temperature
- Kosher salt and freshly cracked black pepper
- 2 tablespoons canola or grapeseed oil
- 4 tablespoons (1/2 stick) unsalted butter
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 603 |
| Total Fat | 52 g |
| Saturated Fat | 23 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 34 g |
| Cholesterol | 153 mg |
| Sodium | 476 mg |
| Serving Size | 1 of 6 servings |
| Calories | 603 |
| Total Fat | 52 g |
| Saturated Fat | 23 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 34 g |
| Cholesterol | 153 mg |
| Sodium | 476 mg |
Reviews
The steak is amazing when cooked this way. I have made it several times.
The first time I just took my steak out of the plastic from the grocery store and followed the directions without bringing it to room temperature and the steaks were awesome. (I followed the cowboy ribeye recipe with this method. That recipe does not specify to bring the steaks to room temperature.) Now that I’ve learned from Jeff to take the steaks out of the package asap and place them in the fridge for several hours (I try for at least 8) and then bring them to room temperature and cook via reverse sear they are even better. A steak knife is not even necessary.
Well, I love Jeff Mauro’s recipes, and this one is no different. I had no idea that I could get a non-grilled steak to taste so delicious! Now, my steak was a boneless ribeye, but the results were still awesome. I’m a believer, and this technique will stay in my repertoire for the remainder of my life! FANTASTIC!!! Make this NOW!
I’m not a big steak eater and if and when I do it’s usually a filet. But my husband wanted a ribeye for his birthday dinner so I tried this recipe. I was so worried I’d ruin an expensive cut of beef. It was the BEST steak I’ve ever had. Tender. Juicy. Delicious. My husband LOVED it!
This is amazing….the steak actually tastes better than it smells cooking!!!! I saw a recipe for prime rib, reverse sear, of course times were way different….but WOW!!!! only way to cook beef!!! I love cooking but cud never do steak or roasts until this method!!!! Brilliant, makes so much sense….Thankyou Jeff
Really delicious. Had a very thick cut rib eye. Had to pan sear a bit longer.
I just used this recipe (for about the 10th time) to cook two 2″ thick cowboy steaks, and they were absolutely perfect. Medium rare all the way through and seared to perfection with no gray inside. This one is a winner!
Followed instructions exactly and it was delicious. Easy to do in our tiny NYC apartment where a grill is not available. Will definitely make again!
Jeff, I have made this steak on two occasions. This is fantastic!
Thank you!
Thank you!
Turned out Great as my Christmas dinner!! Thanks Jeff!
easy and so wonderful!