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Reverse Sear Ribeye
"With this reverse sear ribeye, you'll start by slow baking the steak in the oven, then removing it to a sizzling hot skillet to sear into a gorgeous crust. You're essentially switching the roles of the traditional route by baking first, searing last. We’ve shown you how to smoke first, sear last with our smoked ribeye steak recipe, but we think it’s time the reverse sear ribeye method is properly introduced in a fool-proof, step-by-step tutorial to help you conquer the easiest, perfectly cooked steak. "
Preparation Time5 min
Cooking Time25 min
Cooking Vessel SizeCast Iron Skillet, Wire Cooking Rack, Tongs, Baking Sheet
- 2 Ribeye Steaks
- 1 1/2 tablespoon Olive Oil
- 1 tablespoon Granulated Brown Sugar
- 1 tablespoon Onion Powder
- 1 tablespoon Granulated Garlic
- 2 teaspoons Salt
- 2 teaspoons Black Pepper
Preheat oven to 400 F. Place wire rack over the baking sheet.
Mix together olive oil, brown sugar, onion powder, granulated garlic, salt, and pepper.
Visit https://amandascookin.com/reverse-sear-ribeye/ for full printable recipe.
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