Reverse Seared Grilled Ribeye Steaks Recipes

REVERSE-SEAR RIBEYE STEAK

Steps:

• Season steak on both sides with the salt and place on a rack set inside a rimmed sheet pan. Refrigerate for at least 6 hours, or up to 24.
• Heat oven to 200ºF. Insert a probe thermometer horizontally through the side of the steak and roast, still on the rack and sheet pan, until it reaches an internal temperature of 120ºF, about 1 hour. Remove steak from the oven and rest, uncovered, for 10 minutes.
• Meanwhile, place a 12-inch cast iron skillet over high heat until it reaches at least 600ºF, at least 10 minutes. (If you don't have an infrared thermometer, you'll know you're close when 1/2 teaspoon water dropped in the middle of the pan has completely evaporated in 5 seconds.
• Brush a very light coat of peanut oil onto both sides of the steak. Transfer to the hot skillet and sear on each side until deeply browned, 45 seconds per side. Use a stopwatch!
• Transfer to a clean rack and let rest for 5 minutes. Slice diagonally against the grain to serve.

REVERSE SEARED RIBEYE STEAKS RECIPE - TRAEGER GRILLS

Steps:

• When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Season both sides of steak with Meat Church Holy Cow BBQ Rub, and Meat Church Garlic and Herb Seasoning. Place steaks on grill and cook for 30 to 45 minutes or until an instant read thermometer inserted in the thickest part of the meat reads 120°F for medium-rare.
• Remove steaks from grill and increase grill temperature to 450°F. Allow steaks to rest while grill preheats.
• Place steaks back on grill and sear on both sides for 3 minutes.
• Remove from grill, top with butter and lightly tent with foil to allow the butter to melt and the steaks to rest before slicing, about 5 minutes. Enjoy!

REVERSE SEAR RIBEYE STEAK

Steps:

• Preheat oven to 275° F, season steaks evenly with salt and pepper.
• Place steaks on sheet pan affixed with wire rack, bake until they reach an internal temperature of 115° F for medium rare (30 to 60 minutes depending on thickness).
• Remove steaks from oven, let rest. Preheat a cast iron pan to medium high. Pat steaks dry with a paper towel.
• Add canola oil to pan followed by steaks. Sear 1 minute to develop a deep brown color. Add butter, garlic and herbs to pan. Flip steaks, sear 1 more minute while using a large spoon to constantly baste steaks with the melted butter.
• Remove steaks to a cutting board, pour some of the butter and herbs over the steaks, rest 5 minutes.
• Slice and serve with finishing salt if desired.

REVERSE SEARED RIBEYE

Steps:

• Preheat the oven to 225 degrees F.
• Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
• Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
• Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.