30 minutes

Reverse Seared Rib Eye

There is a really great rib eye in your fridge. Let's make that meat shine.

INGREDIENTS

  • Rib eye
  • 1 tbsp Butter
  • 1 sprig Rosemary
  • Olive oil
  • Salt and pepper 
  • 2 cloves Garlic

TOOLS YOU NEED

  • Abbio Nonstick Skillet
  • Food thermometer 
  • Tongs
  • Spoon 

    PREP

    • Peel and smash garlic and set aside 

    RECIPE DIRECTIONS

    1. Preheat your oven to 275°.
    2. Generously season your steak with salt and pepper.
    3. Place steak on your skillet and place in oven until internal temperature of steak is 125° for medium rare. (If you prefer a more well done steak, adjust timing as necessary for temperature.) 
    4. Carefully remove pan from the oven, add a glug of olive oil to the pan, and place over medium-high heat. 
    5. Sear steak until a deep golden crust begins to form on both sides of the steak, about 1 minute per side.
    6. Reduce heat to medium low and add butter, garlic, and rosemary to the pan.  Continually baste butter onto steak to form a deeper golden crust. 
    7. Transfer steak onto a plate or cutting board and let rest about 10 minutes. 
    8. Slice the steak against the grain and enjoy! 

     

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