Beef
Reverse-Seared Ribeye
The reverse sear cooks the ribeye evenly first, then builds the crust at the very end.
Ingredients
- 1 Grillsons Ribeye (500g, bone-in)
- Coarse sea salt
- Cracked black pepper
- 1 tbsp neutral oil
- 50g butter
- 2 garlic cloves, crushed
- 2 sprigs thyme
Method
- Salt the ribeye generously on both sides and rest it uncovered in the fridge for 1 hour (or overnight).
- Heat the oven to 120°C. Set the steak on a rack over a tray and cook 35–45 minutes, until the centre reads 46–48°C.
- Rest the steak 10 minutes while you heat a heavy pan until it's very hot.
- Sear 60–90 seconds per side in oil, then add butter, garlic and thyme and baste for 30 seconds more.
- Rest 5 minutes, slice against the grain, finish with coarse salt.