Reverse-Sear Ribeye Steak

Foundations Referenced

• → Carryover Cooking
• → Compound Butters

Ingredients

• 2 bone-in ribeye steaks, 1.5" thick
• Salt, pepper
• 1 tbsp high-smoke-point oil
• 2 tbsp butter
• 2 garlic cloves, crushed
• 2 sprigs rosemary
• Compound butter for finishing (→ maître d'hôtel or café de Paris)
• Flaky salt

Method

1. Season early: Salt steaks generously. Place on a wire rack over a sheet pan. Refrigerate uncovered 1–24 hours (dry brine). Remove 30 min before cooking.
2. Low oven: Place rack-and-pan setup in a 250°F oven. Cook until internal temp reaches 115°F for medium-rare (about 30–40 min depending on thickness). The low heat cooks the steak gently and evenly throughout.
3. Rest briefly: Remove, rest 5 min while you heat the pan.
4. Sear: Heat oil in a cast iron skillet over the highest heat until smoking. Sear steaks 1–1.5 min per side until a deep, dark crust forms. In the last 30 sec, add butter, garlic, and rosemary. Baste.
5. Finish: Top each steak with a round of compound butter. Let it melt. Finish with flaky salt.

What You're Practicing

• Reverse sear: low heat for even doneness, high heat for crust — separating the two goals
• Why this beats traditional searing: no gray band of overcooked meat between the crust and the pink center
• Dry brining for deep seasoning and dry surface
• Compound butter as an instant finishing sauce
• Works for any thick-cut steak (1.5"+ thick)