Reverse Sear – Ribeye Steak


Yes I am so beyond late for contributing to this thing.  I don’t have a good excuse either, I’m always cooking a ton but I forget to take pictures of what I make.  So here is one of the simple things I made that I feel compelled to share.  When it comes to steak, I am picky and am usually not a Ribeye fan.  I really detest fat hence my natural inclination to Filet.  However, I saw some Ribeye steaks at the store that looked pretty good and decided “what the hell” I’ll go all out for the man tonight.  Well, it paid off!  For the guy who rarely is speechless or struggles to find words he was.  He ate each bite slowly and almost purrs “mmm” takes another bite “mhmmm.”  SUCCESS!



Yes this was another easy recipe, shocker right?!  I’m all about it!  What I liked about this technique is the sear stays crispy whereas when you sear first and cook later you loose that crispy outside.  Now, does it make a huge difference?  I don’t know if I would notice if it was seared first or after nor would be picky enough to snuff off a steak dinner.  I am always interested in trying new techniques and will use this one again.


This was after the steaks cooked in the oven

Here’s what you need:

  • 2 Ribeye Steaks – I got the thin cut
  • Grill mates Steak rub
  • Roasting pan or any pan with sides
  • Cooling rack (like the kind you use for cookies)
  • Cast Iron pan

This is what I did:

  1. Preheat over to 250 degrees
  2. Cover both sides of the Ribeyes with the Grill Mates rub evenly (don’t overdo it)
  3. I put the cooling rack on top of the pan and then placed the Ribeyes on it.
  4. Cook for 20 minutes (for the thin cut, 40 minutes for the regular cut) or until thermometer reads 165
  5. Heat you cast iron man on high heat until toasty
  6. Place the Ribeyes in the hot pan and let brown and crust on each side for about 1 minute (the corners should be a dark brown/black color).
  7. Enjoy!



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