Reverse Sear Ribeye
Sometimes cooking a steak can be a daunting task. This method is a surefire way to ensure your steak is cooked all the way through, yet still tender. It does take a little more time, but I promise the end product is well worth the effort. The key is baking it low and slow to get the meat up to temp and then searing it on a high heat to get that nice crust on the outside right before serving!
2 inch thick boneless Ribeye (Request our butcher to cut your steak to this specifications)
Athena’s Gift Extra Virgin Olive Oil (Locally made and available in our Meat Market)
Knob of Butter
2 Sprigs Rosemary
2 Cloves of Garlic
Remove steak from fridge and let it come to room temp 30-45 mins.
Season liberally with salt and pepper on both sides.
Preheat the oven to 220 degrees on BAKE.
Put steak on a wire rack and let it bake in the oven for about one and a half to two hours (depending on how well done you like your steak).
For a medium to medium rare steak, cook around an hour and a half. Internal temp should be around 135 °F - 140 °F.
Take steak out of oven and let it rest while you heat up your skillet with some butter and a little oil.
On high heat, sear the steak on all sides. Allowing around 1-2 minutes on each side. Add the rosemary and garlic to the skillet. To keep in moisture while the steak continues to cook try tipping the pan slightly to spoon butter over the top of steak.
Let steak rest back on wire rack for about 5-10 minutes
Slice and drizzle with Athena’s Gift olive oil and sprinkle with a little sea salt.
Enjoy with whatever sides you’d like! (roasted potatoes, salad, etc.)