Reverse-Sear Ribeye

The most reliable way to cook a thick ribeye: low indirect heat until just below your target, then a hard sear for an even pink centre and a deep crust.

Reverse searing works best for steaks 4 cm or thicker. Cooking gently first gives you edge-to-edge pink meat; searing last gives you the crust. The same method works for striploin.

Ingredients

• 1 thick ribeye, 4–5 cm (about 700–900 g, bone-in or boneless)
• 1–1.5 tsp coarse salt
• Coarse black pepper
• 1 tbsp high smoke-point oil (if using a pan)
• Optional: 30 g butter, 2 garlic cloves, thyme

Method

1. Salt the steak on all sides, ideally the day before, uncovered in the fridge, or at least 40 minutes ahead.

2. Heat the grill for indirect cooking at 110–120 °C, or the oven to 120 °C with the steak on a rack.

3. Cook until the centre is about 8 °C below your target (around 46–49 °C for medium-rare).

   Start 40 min timer

4. Get the grill or a cast-iron pan as hot as possible.

5. Sear 45–60 seconds a side, turning often, and hold the fat edge against the heat. Baste with butter, garlic and thyme in the pan if you like.

6. Rest.

   Start 5 min timer

7. Season with pepper, slice across the grain and serve.

Tips

• A probe thermometer makes this almost foolproof.
• Bone-in steaks cook a little slower next to the bone.

Times are a guide: cook to temperature and feel. The USDA safe minimum for whole cuts of beef is 63 °C (145 °F) with a 3-minute rest, and 71 °C (160 °F) for minced beef. Sources