Reverse Sear Ribeye Steak

Ahh, the cooking technique I’m sure you’ve seen it all over the place online; reverse searing. And you’re probably wondering what the heck it is. Today, we are going to teach you how to cook the perfect, juicy reverse sear organic, grass-fed ribeye steak.

First, let’s talk about what reverse searing is. When you cook a steak by reverse searing it, you are cooking the steak in the oven first to a moderate temperature and finishing it off by searing the steak on each side in a skillet on the stove. By doing this, you can control the cooking temperature more than when you just traditionally pan sear it, and you end up with a ribeye that has a nice crispy crust with a perfectly cooked center.

Ready to get started? Here’s what you’ll need.

Ingredients:

• 1x Verde organic, grass-fed ribeye steak
• Two garlic cloves cut in slices
• Olive oil
• Salt and pepper to taste

And here’s how we’ll do it.

Directions:

• Take the steak out of the fridge and let it become room temperature before cooking (about ~20 minutes).
• Preheat the oven to 275 degrees F.
• Grab a baking sheet and a wire cooling rack. Place the wire cooling rack on the baking sheet. Rub olive oil, salt, and pepper on both sides of the steak and then place the uncooked ribeye steak onto the wire rack.
• Once the oven is preheated, place the steak on the wire rack and sheet into the oven. Bake the steak for 15 minutes (or until the internal temperature reaches around 90 degrees F).

• One minute before you take the steak out of the oven, heat up a cast-iron skillet with olive oil and garlic clove slices until the skillet is hot.

• Remove the steak from the oven and transfer to the cast iron skillet. Sear the steak on each side for 1 to 2 minutes (for medium-rare) or 3 to 4 minutes for medium. For medium-rare, the internal temperature should be about 135 degrees F. For medium, the internal temperature should be 145 degrees F. One tip — remove the steak when it is 5 to 10 degrees cooler than the temperature you are trying to achieve because the steak will still cook while it’s resting.

• Remove your ribeye steak from the cast iron skillet and let rest on a plate for 5 to 10 minutes.

• Serve with your choice of sides and enjoy!

For more cooking tips and tricks, check out our other “Let’s Cook” blogs.