How To Reverse Sear A Rib Eye
Before you start cooking, pull the steak out of the fridge and let it lose its chill. This will help it to cook more evenly.
Pat the surface of the steak down with paper towels, then season with salt or your favourite steak rub.
Preheat your oven to 130C, then when it's ready - bake for 40 - 60 mins depending on thickness. You ideally want to be using a meat thermometer here as the size of your steak and your individual oven make a huge difference in how long it will take for this to cook.
Insert your meat thermometer into the thickest part of the steak (ensuring it doesn't touch bone), and use this handy temperature guide to judge when to pull it out of the oven, depending on how you like your steak.
Once the steak is done in the oven, get a heavy based fry pan nice and hot to prepare for the final sear. Add a high heat stable cooking fat (tallow is a good choice for this!) and quickly sear your steak on all sides - just enough time to get some good colour on it, as you don't want to overcook it!
Rest for 5 - 10 mins before slicing.
Hi Malcom,
So glad to hear you’re enjoying the recipes! For the standard recipe pages (with ingredients, etc.) there will be a “print page” button under the ingredients on desktop or under the method on mobile. For ones like this that are formatted like articles, you can just print as you would a regular webpage by pressing ‘control + p’ or right clicking and selecting ‘print’.
Hope this helps!
- Cannings
Love the recipes, can I print them, if so how