Reverse sear ribeye steak: Considered to be one of the best ways to cook a perfect medium-rare steak every time, the technique is easy to learn, so you can rock steakhouse quality cooking at home.
How to Reverse Sear a Ribeye Steak
Ingredients for Reverse Searing Your Ribeye Steak
- Kosher salt
- Fresh cracked pepper
- Chile powder
- Canola oil
- Chunk of maple wood
PRO tip: The doneness is incredibly important in any steak cook, especially in a reverse seared ribeye steak cook. That being said, be sure to use a high quality reliable meat thermometer for properly measure the internal temperature of your ribeye so as not to overcook it and ruin this mouthwateringly delicious cut of meat.
Step #1: Seasoning Your Ribeye Steak
To reverse sear ribeye steak, we begin with the seasoning: For this recipe we are using kosher salt, fresh cracked pepper and chili powder. This mix is applied to both sides of the steak.
Step #2: Low and Slow Ribeye Cook
Time to light the fire! We will let the coals bur for a bit, then add some pieces of maple wood to make the steak smell even more delicious. We let the grill preheat to 220F before putting the steak on the grill. Then we will let it cook until its internal temperature reaches 125F.
Step #3: Hot and Fast Ribeye Sear
After we reach this point, we can remove the steak from the grill, and put it in a pan with some canola oil and butter. We are frying it for just 45 seconds per side. At this point we will also add some fresh thyme and garlic to enrich the flavor.
Our reverse seared ribeye steak is almost done!
We can now let it rest for about ten minutes before slicing it or serving it in whatever way we like.
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