Bone-In Reverse Seared Ribeye
Ingredients: Tomahawk ribeye, Kosher salt, Freshly cracked pepper, Vegetable oil, Butter · 95 min cook time · 780kcal · $35.00
Ingredients
1steak Tomahawk ribeye, to taste Kosher salt, to taste Freshly cracked pepper, 1tablespoon Vegetable oil, 3tablespoons Butter, 1clove Garlic, 1sprig Fresh sprig rosemary
Instructions
1. Season the ribeye with salt and pepper on both sides and let rest at room temperature for 30 minutes.
2. Place the steak on a rack in an oven at 225 degrees for about 45 minutes until it registers 115 degrees internally.
3. Heat vegetable oil in a cast-iron or stainless steel skillet until smoking, then sear the steak until completely crusted on one side.
4. Flip the steak and add butter, a peeled clove of garlic, and a sprig of rosemary to start butter basting.
5. Hold the steak on its side for about 60 seconds to sear and render the fat cap until golden brown and crisp.
6. Rest the steak for about 5 minutes, remove the bone, slice, and serve.
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