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
- 1 recipe Lemon Herb Sauce for Steak
- 1 recipe Cook Top Roast Potatoes
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.
Author Notes
I served this rib steak with Lemon Herb Sauce for Steak and my simple Cook Top Roast Potatoes as side dishes, so I included the recipes for both in the ingredients. If you like the recipes, then while the steak is slow roasting in the oven, you can prepare the side dishes to be ready at the same time that the steak will be ready to be served.
