Beef
Reverse-seared ribeye
Low oven first, hot pan last. The most reliable way to cook a thick steak edge to edge.
Time
50 minutes
Serves
2
Difficulty
Easy
You’ll need
1 dry-aged ribeye, 4 cm thick (about 600 g) Flaky sea salt and black pepper 1 tbsp beef dripping 2 sprigs thyme 1 clove garlic, crushed 30 g butter
Method
Salt the steak all over and leave it uncovered in the fridge for at least an hour, or overnight.
Heat the oven to 110°C. Cook the steak on a rack until the centre reads 48°C for medium-rare, about 35 to 40 minutes.
Heat the dripping in a heavy pan until it smokes. Sear the steak for 60 seconds a side, then add the butter, thyme and garlic and baste for a minute.
Rest for five minutes, slice against the grain and finish with pepper.
01 — Keep cooking
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