First of all, this Reverse Seared Rib Steak needs to be 1 1/2″ to 2″ thick. Secondly, you must use a meat thermometer and if you have the time, season the steak, place it on a metal rack over a rimmed baking sheet and refrigerate, uncovered, overnight. For the rest, check below to see how to get a perfectly medium rare, juicy and tender rib steak!
Ingredients
- 2 inch thick rib steaks
- kosher salt and freshly ground black pepper
- drizzle olive oil
- 1 tbsp butter
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Instructions
Gather all ingredients before starting recipe.
- Generously season steaks on both sides with kosher salt and freshly ground black pepper.
Drying Steak
- If you have time, place the steaks on a wire rack placed over a rimmed edge baking sheet and refrigerate overnight, if not, go to Slow Roasting.
Slow Roasting
- Pre heat oven to
200 °F, or lower if your oven will allow it. - Set steaks on a metal rack placed over a rimmed baking tray and roast until the internal temperature registers 130 °F, about 25 to 30 minutes for medium rare at an oven temperature of 200 °F. It will take longer at a lower oven temperature.
- When the steaks have reached the desired internal temperature, remove from oven and heat a cast iron skillet over high heat until the skillet is hot, 2-3 minutes.
- Add 1 tbsp butter to the skillet for searing the steak and sear for about about 45 seconds per side. The steaks should be nicely caramelized on each side.
- Remove from pan and slice and serve. There is no need to rest the steak when using the reverse sear cooking method.
