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!
2 ribeye steaks (preferably bone-in)
To taste salt and pepper
- Preheat oven to 220º F
- 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).
- Place seasoned steaks on a roasting rack with a bake sheet, and put in oven.
- Check after 20 minutes, and every 10 minutes after that (the larger the steak, the more time required in the oven).
- 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.
- Once desired temperature is reached, rest for 15 minutes. While steak is resting, heat up your barbecue. Rub grill with canola oil.
- Rub steak with a bit of olive oil, and season.
- Sear steak for two minutes on one side. Flip and do the same on the other side.
- 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.
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.