Reverse Seared Rib Eye
Serves 260 mins prep55 mins cook
The best method to cook a great steak is reverse searing. A thick rib eye is dry brined with SPG, baked until an internal temperature of 120°F, then seared in a hot cast iron pan. Finished with butter, garlic, and thyme for an excellent crust. Accompanied by broiled veggies like zucchini, onions, and asparagus seasoned with EVOO and lemon.
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What you need
Instructions
1: Dry brine the rib eye with SPG for about 24 hours. 2: Bake the rib eye in an oven at 225 degrees until internal temperature hits 120°F (for medium rare), which takes about 45 minutes. 3: Heat a cast iron pan until blazing hot, then sear all sides of the rib eye for a great crust. 4: Remove the steak from the flame and add 2 tablespoons of butter, crushed garlic, and thyme to the hot pan. 5: Baste the steak with the juices and remove it from the pan. 6: Slice the zucchini, onions, and asparagus, and cover them in EVOO, seasoning with SPG and lemon. 7: Broil the veggies on a medium rack until tender and well-seared, around 10 minutes.View original recipe