Reverse-Seared Char-Crusted Ribeyes
ingredients
- 2 Mauro Provisions Certified Angus Beef® Bone-in Ribeyes
- Mauro Provisions Black Powder Rub
- 1 tablespoon vegetable oil
- 1/2 stick (4 tablespoons) butter
- 2 garlic cloves, lightly smashed
- 2 sprigs of thyme or rosemary
- Salt and pepper
*Pro Tip:
Seasoning and refrigerating steaks the night before ensures maximum dehydration on the steaks' surfaces, which helps develop a super gratifying crust during cooking. It also gives steaks a more tender and well-seasoned interior, so everybody wins. Just do it ... geez!
Fun fact:
I love separating the collar or cap (meat scientists call it the "spinalis") from the ribeye. The collar is the thin strip of muscle that runs along the top of the ribeye; it's often prized as the most delectable cut, so highlight it!
Included Mauro Provisions Products
Recipe Tags
Directions
- The night before cooking, remove from the packaging, pat dry, and season with Black Powder Rub and salt on all sides. Place on a wire rack fitted to a sheet pan and place in refrigerator, uncovered, overnight.
- On cooking day, preheat oven to 225° F.
- Season ribeyes liberally with pepper and place back on the same sheet pan.
- Roast in oven for 30 to 40 minutes until you reach desired temperature (115° F for medium rare, 125°F for medium).
- Tent with foil and set aside. Note: we still must sear these bad boys, so they'll finish cooking then.
- Heat a large cast iron skillet over high heat. Depending on the size of steaks, you may have to work in two batches. Add the oil, garlic and herbs. Sear ribeyes on side one about 1-2 minutes or until golden brown. Add butter, flip ribeyes, and sear other side until brown, about 1-2 minutes, constantly basting with butter and herbs.
- Hold each ribeye on its sides, rotating as necessary, to sear the edges until browned.
- After resting, slice off the bones and cut ribeyes into half-inch slices. Serve immediately.
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