If you love a good steak, then you will wet your pants for this Reverse Seared Ribeye, seasoned with an awesome 4 ingredient rub and finished with parsley butter. I did not believe all the hype behind the reverse sear method, until I picked up a 2.5″ thick ribeye one Friday afternoon and gave it a try…. mind blown…. life changed forever. You will end up with a evenly cooked steak, medium rare throughout, with an awesome salty crust developed on the outside. I have been Reverse Searing Ribeyes a few times a month since the first voyage, and it is heaven every time.
Buying your Ribeye
For a perfectly grilled Reverse Seared Ribeye, you want a big thick steak. I will not go below 2″ in thickness and usually have the butcher cut a 2.5″ thick ribeye. You can expect this to weigh about 2 – 2.5 lbs depending on the source. I like to go to Fareway here in Iowa, as they do whatever you want and usually act happy during the process. Hy-Vee grocery…. not so much… they are not always thrilled to custom cut a fresh steak for me. Buy one 2.5″ thick ribeye for every 2-3 people depending on the crowd you are feeding.
The perfect Ribeye will have a good amount of fat marbling, but not huge portions of fat running through the steak. Try to avoid Ribeye’s with a large fatty area in the center… they do not cook up as well and make slicing up the steak more difficult. The steak below turned out pretty good. Ideally, I would like to see a little less fat in the center-left area, but it still turned out great.
If a nice Ribeye is not available, try a 2.5″ thick New York Strip or you could use this same method with a thick beef tenderloin.
What does Reverse Seared mean?
Typically, steaks are cooked over high heat for several minutes on each side until you reach the desired temperature. For me, I am shooting for 130 degrees F. However, this can be tricky as the temperature tends to jump pretty quickly over high heat if you are not paying close attention….
