This way, at least the salt will act as a flavoring. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. When grilling a 2-inch steak, grilling times will vary based on how rare you like your meat. Could you sear the steak then throw it in the oven? ), Wine And Spirit Tags Are Perfect For Holidays, 5 Masters Tournament Recipes To Make At Home, 23 Healthier Ways To Eat Pumpkin This Fall. Spoon the butter mixture over the sliced steak and serve immediately. Flip the steak and cook, undisturbed, 6 minutes more. Cook the steaks. Using a sharp knife, remove the bone and then slice the steak. Don’t forget the salt. Take a picture and tag, « The Ultimate Creamy Shrimp Creole Recipe. As a tender cut of beef, ribeye tastes best when cooked just to the point of juiciness, between rare and medium. Let sit up to 30 minutes to let steak come to room temperature. Required fields are marked *, How can I make my steak tender? Seasoning is simple: kosher salt and lots of coarsely ground black pepper. DirectionsPreheat a grill to high heat.Place rib-eye steaks on a large platter and season with rub on all sides. On a plate, season steak generously with salt and pepper. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. Let us know how you liked in the comments below. Remove the steak from the pan. For an extra boost of flavor, make a steak rub using fresh herbs and spices. Remove steaks and let rest for 5 to 10 minutes before serving. Sprinkle with flaky sea salt before serving. This should take approximately 2 hours. When grilling a 2-inch steak, grilling times will vary based on how rare you like your meat. So, I compromised when cooking this steak and pulled it out of the oven when the internal temperature reached 120 degrees F. This reverse seared recipe is based on a bone-in, 2-inch thick ribeye steak or roast weighing approximately 2-2.5 lbs. Have you made this recipe? Classic Tex Mex, fajitas (pronounced fah-hee-tas) are typically made with grilled strips of skirt steak with onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa. https://delishably.com/meat-dishes/how-to-cook-a-rib-eye-steak InstructionsSprinkle salt and pepper on both sides of the steaks. Steaks which are two inches thick are the perfect thickness for reverse searing. Use a meat thermometer for an accurate reading of internal heat. The Ultimate Reverse Sear Ribeye Steak Recipe. Continue cooking, using a spoon to baste the steak with the butter in the bottom of the pan and flipping the steak halfway through, until steak is medium-rare (about 120°), about 5 minutes more. Slice the juicy rib eye steaks. In a large cast-iron skillet over medium high, heat oil until very hot. Remove the steaks from the pan. For thicker cuts, you want to close the lid to keep the temperature high and even. Legal Disclaimer. Flat Iron Steak With Charred Scallion Salsa. To properly season steak, apply the salt at least 40 minutes prior to cooking the meat. Rest your steaks for 5 minutes before serving, covering lightly with foil. Add steak and cook until a dark crust forms on the bottom side, about 6 to 7 minutes. Let sit up to 30 minutes to let steak come to room temperature. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. 8 Simple Ways to Make Tough Meat TenderPhysically tenderize the meat. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. It's the ultimate steak dinner! I like my steak medium-rare, and my husband likes his medium. In a large cast-iron skillet over medium high, heat oil until very hot. This reverse sear ribeye recipe is based on a 2-inch thick ribeye steak or roast weighing approximately 2-2.5 lbs. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Heat the cooking oil in a pan.Gently fry one side of the steak for 1 minutes.Turn the steak over to fry the other side. Rest your steaks for 5 minutes before serving, covering lightly with foil. Add the butter, garlic cloves, and sprigs of rosemary and flip the steak over. A reverse sear ribeye steak is a full-flavored, juicy, tender cut of meat, which you first roast in the oven and then pan-sear in a skillet on the stove. Because the ribeye has been cooked low and slow in the oven, there is no need to let the steak rest before slicing. Let it come up to room temperature. A meat thermometer should read 130°F. If you don’t have that much time, wait and add it right before you cook the steak. This content is imported from {embed-name}. Repeat with remaining 1/2 teaspoon butter and steak. Or roast it first then sear it before serving? Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Filet Mignon with Mushroom Red Wine Sauce, Easy Make-Ahead Cranberry Jalapeño Cream Cheese Dip, Ultimate Potatoes Au Gratin with Blue Cheese. But to be completely honest, we find adding a different cooking method unnecessary. When the oil is hot, add the steak and sear on the first side for about a minute. The point here is to allow the salt to dissolve into the top layer of the meat and start breaking down the meat. Your email address will not be published. Season both sides well, and then let it rest at room temperature. Use a marinade. Reduce heat to medium low and add butter, garlic, thyme, and rosemary. How do you […]. Delish editors handpick every product we feature. This is usually accomplished with high-heat cooking methods such as grilling. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. This reverse sear ribeye recipe is based on a 2-inch thick ribeye steak or roast weighing approximately 2-2.5 lbs. If your steak is more or less than 2-2.5 lbs, cooking times will vary. Steaks which are two inches thick are the perfect thickness for reverse searing. Steaks which are two inches thick are the perfect thickness for reverse searing. StepsSeason both sides with salt and pepper.Sear at 450 degrees 6 min on each side.Roast at 300 degrees 12 min on each side, till internal temperature is 130.Let rest for 10min, serve and eat. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. On Instagram? This ingredient shopping module is created and maintained by a third party, and imported onto this page. Remove steak to a cutting board and let rest 10 minutes before slicing. Large steaks, chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does. You may be able to find more information about this and similar content on their web site. What type of steak do you use for fajitas, Medium Rare: Grill 8 minutes per side or to 140°F internal temperature Medium: Grill 10 minutes per side or to 155°F internal temperature. Use an instant-read meat thermometer to test doneness. reverse seared steak dinner, steak dinner, reverse seared ribeye, Please leave a comment below and/or give this recipe a rating. Flip the steak to continue to cook the other side. Cook […], What is fajita meat made of? Yes, both of these methods work. I like my steak medium-rare, and my husband likes his medium. We may earn commission from the links on this page. Add 1/2 teaspoon butter to pan, then immediately top with one steak.