Dining and Cooking
Bought a $65 ribeye after watching Kenji’s reverse sear video.
In Steak

Bought a $65 ribeye after watching Kenji’s reverse sear video.

This was my first steak I’ve ever cooked not on a grill and by far the most expensive cut of meat I’ve ever purchased. But it was also the best steak I’ve ever eaten. I was incredibly nervous the entire time, but after seeing the results, I’m confident for my next reverse sear endeavor.

  • S&P in the fridge overnight
  • 220° oven til it hit 120° internal (3ish hours)
  • Paper towel blot dry
  • Sear in high heat cast iron with butter, garlic and thyme

As I said I’m very new to this, so I’d love any tips on how to elevate this even more. I’ll definitely cut back on the thyme next time. The flavor was slightly overwhelming.

by JpLosman

17 Comments

  1. North-Leek621

    You don’t need any tips bud, looks fantastic congrats on a successful reverse sear

  2. CosmicBallot

    Only tip is don’t use butter to sear. Sear the fat cap (if any) and that rendered fat becomes your oil for searing. On a ribeye, take a piece of the middle fat and render that out.

    If no fat is available, use avocado oil. Grape seed oil is also a great high smoke point oil but there are health issues related to the use of seed oils.

    Heat the pan well, put a bit of oil and instantly put in your steak. Don’t wait for the oil to be hot too.

    Other than that, your steak looks perfect. Kenji is legend.

    Edit: you can butter baste the steak. Add the butter, thyme and garlic once the cook is almost finished. Once it foams up baste the steak! When you remove the steak from the pan take that butter and top the steak with it

  4. YogurtclosetBroad872

    Looks great. Just a suggestion to try with higher quality meat like this… just use salt in the brine process and season after the sear with finishing salt – Maldon, Fleur de sel, or pink Himalayan along with fresh black pepper. I know it’s a personal preference but paying top dollar for high quality meat you might try just enhancing the natural flavor as opposed to all the aromatics

  5. Awkward-Bar-4997

    3rd pic literally made me say ‘holy fuck’ out loud while on the toilet at work. Amazing job!

  16. CrypticZombies

    Typical looks perfect on outside so must be done on inside

  17. Bigpoppahove

    Wouldn’t reverse sear imply the outside is rare? Or is that an inverted sear? I don’t know my meats but damnit I’m hungry

Write A Comment