Reverse Seared Ribeye Steaks
We absolutely loved this method for cooking ribeyes at home in the oven! I highly recommend it. Our ribeyes came from Costco and they were fabulous. This is a great way to prepare your steaks when you don’t feel like barbecuing them! These taste just like they came from a fabulous steakhouse. To serve with compound butter, soften a stick of butter and mix with a combo of your favorite herbs. You can roll it into a log in waxed paper and store in the freezer to always keep on hand! Slice a nice chunk onto your hot steaks and watch your family swoon!
You may need:
Cast Iron Skillet
Reverse Seared Ribeye Steaks
Ingredients
- 2 large bone-in rib-eyes, at room temperature
- Kosher salt and freshly cracked black pepper
- 2 tablespoons avocado or canola oil
- 4 tablespoons butter
- Optional: compound butter
Instructions
- Preheat the oven to 250 degrees F.
- Season all sides of the steaks generously with salt and pepper.
- Place on wire rack-lined baking sheet.
- Bake until the desired internal temperature is reached.
- We like medium well so I cook until 135-145 degrees. This took about 1 hour and 20 mins.
- When almost done, 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.
- Keep cooking steaks and basting with the butter as you sear all sides.
- Remove and let rest just a couple mins.
- Slice and serve with compound butter and fresh garlic, if desired.
Adapted from Jeff Mauro
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