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Course: Mains
Keyword: Beef, Gluten-Free, Meats, Reverse-Sear Filet Mignon (or Ribeye Filet), Weeknight Dinner

Reverse-Sear Ribeye Steak

Reverse-sear ribeye steak sliced diagonally against the grain.
ACTIVE TIME: 5 minutes
TOTAL TIME: 8 hours 20 minutes
Yield: 1 (14-ounce) steak
In 2001, I started playing with the idea of reverse-searing, or slow-cooking beef first, then searing to finish. Initially, I tried it on a standing rib roast and not only did the technique produce an evenly done interior and great sear, it didn't smoke up the kitchen nearly as bad as the traditional sear-first method.
Does this work on steak? Anyone with a food blog these days knows darn well it does. As for sauce, this steak don’t need no stinkin’ sauce — but if you happen to have some of my compound herb butter on hand, that wouldn’t be bad.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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Software

  • 1 (1 1/2-inch thick) ribeye steak, about 14 ounces
  • 2 teaspoons kosher salt
  • Peanut oil

Specialized Hardware

  • Probe thermometer
  • 12-inch cast-iron skillet
Reverse-sear ribeye steak sliced diagonally against the grain.
ACTIVE TIME: 5 minutes
TOTAL TIME: 8 hours 20 minutes
Yield: 1 (14-ounce) steak

Procedure

  • Season steak on both sides with the salt and place on a rack set inside a sheet pan. Refrigerate for a minimum of 8 hours, or up to 16 hours.
  • Heat oven to 200ºF.
  • Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120ºF, about 30 minutes. Remove steak from the oven and rest, uncovered, for 10 minutes.
  • Meanwhile, place a 12-inch cast-iron skillet over high heat until it reaches at least 600ºF, about 10 minutes. You'll know you're close when 1/2 teaspoon water dropped in the middle of the pan is completely evaporated in 5 seconds.
  • Brush a very light coat of peanut oil onto both sides of the steak. Sear steak on each side for 1 minute.
  • Rest the steak on a wire rack for 5 minutes, and then slice diagonally, against the grain, to serve.
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