For best results use Certified Angus Beef^® brand

Reverse Sear Ribeye Steak

Serves 4

Cuisine: American

Category: Steaks, Low-Carb/Keto/High Protein

Slowly cook this ribeye steak in the oven for consistent edge-to-edge doneness. A final hot sear in a cast iron pan brings out the steak’s flavor and texture.

Prep Time

5 mins

Other Time

1 hr 30 mins

Cook Time

3 mins

Total Time

1 hr 38 mins

Ingredients:

2 (16-ounce) Certified Angus Beef^® ribeye steaks (1 1/2 to 2 inches thick)
2 teaspoons coarse kosher salt
1 teaspoon fresh cracked pepper
1 tablespoon canola oil
2 tablespoons butter
1 garlic clove, lightly smashed
2 sprigs thyme
1 sprig rosemary
Flaked finishing salt (like Maldon, optional)

Instructions:

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.