It’s time to show ribeye some love. Taken from the back of the cow – specifically the rib section between the shoulder and the loin – it’s one of the most underrated cuts of beef. That’s strange, because the marbling of fat in this special cut melts into the meat as it cooks, making for a sublimely juicy steak with a buttery rich flavour. What’s not to like?
There are several different ways to cook ribeye. If you have a whole rack of it on the bone, then we’d recommend trying this delicious beef ribeye rack recipe. If it’s a boneless ribeye steak you’re dealing with, however, one of our favourite techniques for cooking it is the reverse sear method.
Why reverse sear ribeye?
The ideal method for cooking most steaks is to sear them in a pan over the stove before popping the pan in the oven to finish off. However, with thicker and fattier cuts of meat, such as a ribeye steak, it can be difficult to achieve an even cook from inside to out by doing this.
So if you like your ribeye cooked perfectly medium or medium-rare, the best way of cooking it is actually to reverse the traditional searing process: start it off in the oven and then finish it off over a high heat.
This is also a great method for cooking all types of steak on a barbecue, as you can slow cook the steaks in the indirect heat as guests arrive and then quickly char them over the direct heat before serving.
If you want to learn more about reverse searing, check out this article from the Chicago Steak Company’s Steak University. Or you can learn how to reverse sear New York strip steak here.
How to reverse sear ribeye
- Use your preferred method for preparing steak (e.g. season, dry brine, marinade, etc) in advance of cooking.
- Heat your grill or oven to around 220°C (425°F).
- Place your ribeye over indirect heat on the grill or in an ovenproof pan in the oven. It should take about 15–20 minutes to reach an internal temperature 50°C (120°F). If you have one, use a meat thermometer to be sure. It’s better to cook to the right temperature than an approximate time.
- Move the ribeye to the direct heat on your grill or over a high heat on the stove. Cook it for 1 or 2 minutes on each side until evenly seared.
- Remove the ribeye from the heat, let it rest for 5 minutes, then cut it into strips, serve, and enjoy.
If you want to see a ribeye being reverse seared on video, then check out the ribeye section of our The Secrets of Beef video.