Reverse Sear Ribeye Steak

So you want to be adventurous and cook a thick ribeye steak and you are wondering the best way to do it. There are two fool proof ways to perfect this steak, via sous vide, or the reverse sear method. If you want to check out my post on sous vide steaks, check it out here. If you do not have a sous vide, then I recommend trying out the reverse sear method. The reverse sear is just what it sounds like, searing the steak at the end. First you cook the steak in the oven at a low temperature until it reaches about 115*F. You then pull it out of the oven and finish it by searing it in the pan. There are a few reasons why cooking a ribeye through the reverse sear method is so great. First, you have temperature control. When cooking the ribeye in the oven you have an oven safe thermometer inserted into the meat to monitor the temperature, so you know the exact time to pull it from the oven, preventing it from overcooking. Second, we cook the steak in the oven at a low temperature to slowly cook the meat and break down the fats, making it a much juicier steak than if you cooked it quickly stovetop. Third, it is great for a thicker cut of meat because cooking it in the oven first allows for more even cooking. If you cooked this thick cut of steak fully on the stove or grill top, there is more likely going to be uneven cooking and it would take forever. I highly recommend using the reverse sear method for thicker cuts of steaks like ribeyes or even a filet mignon. It really isn't great for thinner cuts of meat because they cook so quickly on the stovetop, they won't need time in the oven.

Unbalanced

% Daily Values based on a 2,000 calorie diet