Want to take your steak to the next level? Try it yourself with this recipe for reverse-seared ribeyes! This recipe comes to us from Aron Pakan, head chef at the restaurant Meat in Edmonton- if that isn’t qualification to teach proper grilling, I don’t know what is!

Reverse Seared Ribeye

Ingredients

2 ribeye steaks (preferably bone-in)

Olive oil

To taste salt and pepper

Rosemary

Butter

Preparation

  1. Preheat oven to 220º F
  2. Rub steak with kosher salt, coarse ground black pepper, and olive oil (don’t be afraid to use a fair amount, you want the seasoning to fully penetrate the meat).
  3. Place seasoned steaks on a roasting rack with a bake sheet, and put in oven.
  4. Check after 20 minutes, and every 10 minutes after that (the larger the steak, the more time required in the oven).
  5. If you have a bone-in steak, use a meat thermometer. For steaks 2-3 cm thick or less, aim for 115º F. For steaks over 2-3 cm thick aim for 120º F.
  6. Once desired temperature is reached, rest for 15 minutes. While steak is resting, heat up your barbecue. Rub grill with canola oil.
  7. Rub steak with a bit of olive oil, and season.
  8. Sear steak for two minutes on one side. Flip and do the same on the other side.
  9. Take steak off grill and rest on a rack with a sheet pan underneath. Put rosemary on steak and rub with butter. Rest for another 10 minutes and serve.
https://culinairemagazine.ca/reverse-seared-ribeye/

Tip: If you want a nice crosshatch design, flip steak again to first side and turn by a quarter. After two minutes, do the same to the second side.

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