Description
A tender and flavorful ribeye steak cooked using the reverse sear method.
Ingredients
Scale
- 1 ribeye steak (1.5 inches thick)
- Salt (to taste)
- Black pepper (to taste)
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- Fresh rosemary (optional)
Instructions
- Preheat your oven to 250°F (121°C).
- Season the ribeye steak generously with salt and pepper.
- Place the steak on a wire rack over a baking sheet.
- Bake the steak in the oven until it reaches an internal temperature of 120°F (49°C) for medium-rare.
- Heat olive oil in a skillet over high heat.
- Add minced garlic and rosemary to the skillet.
- Once the steak reaches the desired temperature, sear it in the skillet for 1-2 minutes on each side until browned.
- Remove from heat and let it rest for 5 minutes before slicing.
Notes
- Use a meat thermometer for accurate cooking.
- Adjust cooking times based on thickness and desired doneness.
- Let the steak rest to retain juices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven and skillet cooking
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 800
- Sugar: 0g
- Sodium: 150mg
- Fat: 62g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 180mg
Keywords: Reverse Seared Ribeye Steak