Reverse-seared ribeye
The most reliable way to cook a thick steak at home: bring it up gently in a low oven, rest it, then hit it hard in a smoking pan. Edge-to-edge colour, proper crust, no grey band.
- Time
- 1 hr 15 min
- Serves
- 2
- Kit
- Oven, heavy pan, probe
- The cut
- Ribeye, 4–5 cm thick
Method
- Season ahead
Salt the steak generously the night before and refrigerate uncovered. Bring it out an hour before cooking.
- Low oven
Oven at 110°C. Steak on a rack over a tray, probe in the centre. Cook until the core reads 48–52°C — roughly 40–50 minutes.
- Rest first
Rest 10 minutes while the pan heats. Yes, before the sear — the crust stays crisp this way.
- Sear hard
Heavy pan, smoking hot, thin film of oil. 60–90 seconds a side, pressing gently for full contact. Sear the fat edge too.
- Baste
Off the heat, add butter, garlic and thyme. Tilt and spoon over for 30 seconds.
- Slice and serve
Off the bone, across the grain, onto a warm plate. Flaky salt and cracked pepper — the resting juices are the sauce.
Salt it the night before and leave it uncovered in the fridge — dry surface, better crust. And trust the probe, not the clock: 52°C out of the oven, sear, rest, done.
