What is the butcher’s secret to cooking the best bone-in ribeye steak?   The reverse sear.  The reverse sear is a cooking method that is inspired by the skillet-to-oven method, except we are going to reverse the cooking process.

First, go to your local butcher shop and ask for a bone-in ribeye steak 1.25–inches thick. This steak is a steak for two, so if you have a big eater, buy two ribeye steaks.  I like choice or prime quality grades.  If you are buying local they may not have graded beef, so ask your butcher for the best cut!

Choice Ribeye Steak, Bone-in

Start by allowing the steak to reach room temperature, then cover both sides with heavy salt and pepper.  This butcher saves time by seasoning the steaks directly on the butcher paper they were wrapped in.

Preheat your oven to 350–degrees.  Place the steak directly on the grate in the center of the oven.  Cook for 15 minutes to medium -rare. The goal for the reverse sear is to allow the steak to slowly raise the internal temperature.  This allows for the steak to cook through evenly. Finish on the stove in a hot pan over high heat. Cook for 1 minute on each side. It should be smoking!

Place the steak in the center of the oven, this allows the heat of the oven to gently circulate around the bone-in steak.

Place steak in the center of the oven

 

Place steak in the middle of the oven with a drip pan underneath.

How to cook your steak like a butcher.

Remove the steak from the oven and place in a preheated cast iron skillet over high heat.  Roasting the steak in the oven first, allows for even doneness throughout the steak.  This is important because it will help you achieve an amazing, flavorful caramelization using high heat, known as the Maillard Reaction

Sear one minute per side over high heat.

Sear the steak over high heat for one minute per side.

Look at the beautiful Maillard Reaction.

One more minute and you are done.  Rest the steak for 3 to 5 minutes and make sure the wine is breathing.

Notice the pink from edge to edge.

I like to remove the bone, separate the ribeye cap and the ribeye center.  Slice and serve with a salad and of course a great glass of wine!

You can use the reverse cook method on other cuts, too.  So if your butcher is out of bone-in ribeye steaks, try a thick cut ribeye, cowboy cut, or a tomahawk chop.

Happy Valentine’s Day!

 

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