Reverse-Seared Ribeye

Reverse-Seared Ribeye

A proven technique to ensure restaurant quality steak every time, reverse-seared ribeyes are a staple for our staff here at Simpson's Meats.
Chimichurri Sauce Reading Reverse-Seared Ribeye 1 minute

Cook Time

 Cooking Time: 15 minutes Total Time: 6 hours

Ingredients 

Avocado Oil (Or any high smoke point oil)
1 Teaspoon Kosher Salt

Instructions

Take steak out of package, pat dry, season both sides with salt and set on a rimmed sheet pan.


Refrigerate for at least 5 hours, or up to 24 hours. 


Preheat oven to 200F and cook steak in oven until it reaches an internal temperature of 115-120F using a probe thermometer (About 1 hour).


Remove steak from oven and rest, uncovered, for 10 - 15 minutes. 


While steak is resting, preheat a cast iron skillet on high heat.


Cover steak with a light coat of Avocado oil (or any high smoke point oil) and 1 teaspoon of Simpson's Appalachian Sea Salt & Pepper Blend


Cook steak for 45 - 60 seconds per side. The exterior of the steak should be deeply browned.


Transfer to a clean rimmed baking sheet or plate and let rest for 5 minutes. Slice against the grain and enjoy!

 

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