Reverse Sear Steak
Ingredients: Ribeye steak (bone-in), Kosher salt, Black pepper, MSG · 165 min cook time · 600kcal · ₩45,200
Ingredients
1thick cut Ribeye steak (bone-in), 15g Kosher salt, 5g Black pepper, 3g MSG
Instructions
1. Season the ribeye steak generously with kosher salt, black pepper, and MSG (optional, about a 5:1 salt to MSG ratio).
2. Let the seasoned steak rest for at least 45 minutes at room temperature. This allows the salt to draw out moisture and then reabsorb it, leading to a juicier steak and better seasoning.
3. Preheat your oven to a low temperature, around 200-250°F (93-121°C). Insert a meat thermometer into the thickest part of the steak.
4. Place the steak in the preheated oven and cook until the internal temperature reaches 120-125°F (49-52°C) for rare to medium-rare, or 125-130°F (52-54°C) for medium-rare to medium.
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