I’ve been hearing a lot about reverse seared steaks, so I thought we’d give it a try.
There aren’t too many word my husband likes hearing more than STEAK (maybe beer also 😉 ).
When the kids were all off doing other things one Saturday, I asked him if he’d want to go out to dinner or have the thick cut ribeyes that I just got from our favorite butcher shop.
I wasn’t shocked when he picked the thick cut ribeyes.
Apparently all the cool kids are doing it 😉
What is reverse seared?
So…reverse seared…why exactly is it called that?
Well, with the help of my good friend Google, I did some research.
Many restaurants sear steaks at a high temperature on both sides and then put them into an oven to finish cooking.
Reverse seared is exactly the opposite, the steaks go into the oven at a low temperature first and then into the hot skillet over high heat to sear.
By cooking them in the oven it evens out the temperature and makes them a little more tender.
I was intrigued with this new cooking technique, and my husband was intrigued with the 1 and 1/2 inch thick ribeyes.
So we had ourselves a pretty nice, kid free Saturday evening at home 🙂
Here’s how it’s done…
I season my steak simply with kosher salt and pepper.
Now I did break my simple salt and pepper rule once and used activated charcoal steak rub..
They were amazing, but this time I wanted to use my basic salt and pepper.
Click here though if you even want to try Thick Cut Ribeyes with Activated Charcoal Rub.
Onto a lined baking sheet with a wire rack.
If you don’t have a wire rack it’s fine, just onto a lined baking sheet. Then into a 200 degree oven for 40 minutes.
You can click the picture below to order one from Amazon!
Once removed from the oven, I set a large skillet over medium high heat to sear the steaks.
This goes pretty quick, so have the butter, crushed garlic cloves, and herbs ready to go along with a spoon.
Place the butter, garlic, and herbs along with the steaks into the hot skillet for 1 minute, flip and and cook 1 more minute.
Once the butter melts use the spoon to coat the steak with the butter, garlic, and herbs.
I kinda tilted the skillet to get the butter all to one side so it was easier to scoop up.
Remove the steaks from the skillet and serve with the remaining melted garlic butter and herbs over top.
Apparently when you reverse sear there’s no need to let them rest.
I don’t think any meal that included steak and melted garlic herb butter could be bad, but honestly you’ll be amazed how evenly the steaks are cooked and how tender they are using this cooking method.
I will still continue to use my grill for steaks sometimes, but this method is a must try and would be perfect for days when the weather doesn’t go well with grilling.
More recipes to try with Reverse Seared Ribeyes…
This would go great with Cheesy Ranch Potatoes
If you have leftover reverse seared steak, or looking for a new steak dish to try…
Check out my YouTube channel HERE for weekly meal plans!
Reverse Seared Ribeyes with Garlic Herb Butter
Juicy steak cooked with a reverse seared method
- 2 thick cut Ribeye steaks (about 1 1/2 inches thick)
- kosher salt, pepper
- 3 Tbsps butter
- 3 cloves garlic crushed
- fresh thyme and rosemary sprigs
On a lined baking sheet (preferably with a wire baking rack) place the steaks and season all sides with kosher salt and pepper.
Place in an oven that’s been preheated to 200 degrees for 40 minutes. Remove from oven and set aside.
Place the steaks, butter, garlic, and rosemary and thyme sprigs in a large skillet over medium high heat for 1 minute. Flip the steaks and cook for 1 minute on the other side. As the butter melts, carefully tip the pan sideways and use a spoon to coat the steak with the melted butter, garlic, and herbs.
Remove the steaks from pan, serve with the melted garlic butter over top.
This recipe is written for steak that are cooked medium. Increase or decrease cooking times in the oven for rare or well done steaks by 5 to 10 minutes.