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Reverse Sear Garlic & Rosemary Rib-Eye Steaks – vegetarian recipe
Stav Kogan

Reverse Sear Garlic & Rosemary Rib-Eye Steaks

The secret to a perfectly juicy, edge-to-edge medium-rare rib-eye isn't a grill—it's your oven. The reverse sear method gently cooks the steak before finishing it with a blistering-hot sear, resulting in incredibly tender meat with a magnificent crust, basted in a sizzling, herbe
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 2 serving
Calories: 550
Ingredients Method Nutrition

Ingredients
  

  • 2 bone-in rib-eye steaks, about 6 oz / 170 g each and 1½ inches / 3.8 cm thick
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons (28 g / 0.99 oz) salted butter
  • 2 fresh rosemary sprigs
  • 2 cloves garlic, minced
  • An instant-read meat thermometer is non-negotiable for the reverse sear method. It's the only way to guarantee your steak is cooked to the perfect internal temperature before searing.
  • For the best possible crust, pat the steaks completely dry with paper towels before seasoning. Moisture is the enemy of a good sear.
  • A cast-iron skillet is ideal for searing as it retains heat exceptionally well, creating a deep, even crust that other pans can't match.
  • The 15-minute rest after the oven is crucial. It allows the muscle fibers to relax and reabsorb juices, ensuring a tender, flavorful steak that doesn't bleed out when sliced.

Method
 

  1. Remove the steaks from the refrigerator.
  2. Pat them dry with paper towels and season generously on all sides with salt and pepper.
  3. Let them sit at room temperature for 30 minutes.
  4. Preheat your oven to 275°F / 135°C.
  5. Place a wire rack inside a foil-lined baking sheet.
  6. Arrange the steaks on the wire rack and bake for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part registers 125°F / 52°C for medium-rare.
  7. Remove from the oven and let the steaks rest on the rack for 15 minutes.
  8. Heat a cast-iron skillet over medium-high heat until it's very hot.
  9. Add the butter; it will melt and foam. Carefully place the steaks in the skillet and sear for 60-90 seconds per side to develop a deep brown crust.
  10. During the last 30 seconds of searing, add the rosemary sprigs and minced garlic to the pan. Tilt the skillet and use a large spoon to baste the steaks continuously with the fragrant, browned butter.
  11. Serve immediately.

Nutrition

Calories: 550kcalCarbohydrates: 1gProtein: 35gFat: 45g

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