Reverse-sear thick ribeye
For steaks thicker than 4 cm. Low oven first, then a screaming-hot pan to crust. Edge-to-edge medium-rare with no grey band.
- Variant
- lion
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 2
Ingredients
- 011 thick ribeye, 4-5 cm thick, 500-700 g (bone-in or boneless)
- 02Salt, generously
Method
Preheat the oven to 120C. Salt the steak heavily on both sides at least 30 minutes before cooking — overnight in the fridge if you have time. The salt works through the meat as it sits.
Place the steak on a wire rack over a baking tray. Insert a meat thermometer into the centre. Bake until the internal temperature reaches 50C for medium-rare. Usually 35-45 minutes for a 4 cm steak, longer for thicker.
When the steak comes out of the oven, rest it on the bench for 5 minutes while you heat the pan.
Heat a cast iron pan over the highest flame for 5 minutes. It needs to be smoking-hot.
Sear the steak for 45 seconds on each side. Hold it on its fatty edge with tongs for 30 seconds to render the cap.
Transfer to a plate, salt again, rest 3 minutes. Slice against the grain into 1 cm thick pieces.