The Very Best Reverse Seared Rib Steaks
Steak is guaranteed to impress and are surprisingly simple to cook.
Equipment
- Oven (electric or gas)
- Cast iron skillet
- Wire rack
- Large baking sheet
- Meat thermometer
Ingredients
- 2 prime grade, well-marbled, bone-in, dry aged steaks (1.5-2 inch thick)
- 1.5 tbsp kosher salt (I prefer diamond crystal)
- freshly ground black pepper (I like the pepper on steak to be a bit coarser, so make sure not to grind too finely)
- 1-2 tbsp oil
- 1 head garlic (optional)
- thyme (optional)
- rosemary (optional)
- non-dairy butter (optional)
- Maldon large flaky salt
Instructions
Dry Brine the Steak (2 days in advance)
- Very generously season both sides of steak with kosher salt (approx ¾ tablespoon per steak), place uncovered in fridge on a wire rack. Let rest for 2 days.
Cooking the Steak
- Remove steak from fridge and let rest for a minimum of one hour to get to room temperature.
- Preheat oven to 200 degrees.
- Lightly re-season steak with kosher salt and coarse pepper.
- Place steaks on a wire rack on top of a baking sheet, and then into the oven they go until the internal temperature reads about 120-125°F.
- Pre-heat cast iron skillet (about 5-8 min) until hot. A very hot skillet delivers the best sear.
- Add 1-2 tablespoons of oil to the pan, enough to coat the bottom, then add the steaks. Sear on both sides.
- During the last minute of searing, reduce heat to medium, add 2 tablespoons of non-dairy butter, 3 crushed garlic cloves, and a couple sprigs of rosemary and thyme. Baste continuously.
- Let steaks rest for 10 minutes, then slice and sprinkle Maldon salt flakes to interior flesh.