Reverse Seared Ribeye Steaks

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

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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