Reverse Sear Ribeye Recipe
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- Опубликовано: 24 окт 2021
- Everyone wants to know how to reverse sear a steak. This cooking method is simple! You can use a New York strip steak or filet, but we're going to Reverse Sear a Ribeye Steak. Grab your salt and pepper, heat up the oven, preheat a cast iron pan, and prepare for an amazing ribeye steak dinner. This reverse seared steak is like having a steakhouse meal from home.
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INGREDIENTS:
2 (16-ounce) Certified Angus Beef ® ribeye steaks (1 1/2 to 2 inches thick)
2 teaspoons coarse kosher salt
1 teaspoon fresh cracked pepper
1 tablespoon canola oil
2 tablespoons butter
1 garlic clove, lightly smashed
2 sprigs thyme
1 sprig rosemary
Flaked finishing salt (like Maldon, optional)
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Tried this tonight... it was freaking amazing! TY!
This has definitely become our family’s favorite way to cook steak!
Cheers
Doc
When I first learned about reverse searing over a decade ago, I was told to let the steak hit 125°F and rest for 10-15 minutes before putting in the hot pan. I tried it your way tonight, and it was a great improvement. Thanks!
Thank you for explaining why we should use a sheet pan! Makes sense
Perfect work, Chef!
I got all the things I needed to make this, and when I took them out of the oven I realized...I didnt have any oil. so I substituted some extra butter and it worked fine. happy thanksgiving!
Love a good reverse sear . Great video 👍👍
Awesome tutorial. Ribeye on the morrow. Can't wait to start chefn. Now if I could get a Porterhouse in town.
so I've been reverse searing all along, without even knowing. the only tip I recommend is try using about a tablespoon of beef tallow instead of the canola. Sometimes I'll even skip the butter, because I like the flavor of the steak in the beef tallow that much.
I tried this for the first time and oh so good. Thank you.
I’m wondering if I can do this with a 1” thick Sirloin if I shorten the time. Just to much smoke in an apartment doing it all in a cast iron skillet
Made these today. They were wonderful!
Great channel and content. Keep it up!
Using this method for our Christmas steak. Thank you
This is quickly becoming my favorite cooking channel… loving the simple and relevant recipes and techniques, please keep them coming!
This is a great instructional video. Concise and informative. The only thing I would add is to cook the garlic, herbs and butter on very low heat for 10 minutes prior to adding them to the cast iron. The steak sears so quickly that the garlic, herbs and butter don't have time to create that amazing brown butter if you add them when you flip.
or you could take your steak out of the oven earlier. I pull mine between 90-100.
Chef 🧑🍳 all videos super And good explanation. Thank you✌🏻
Looking good 👍
i get my braces off this month so i cant wait to make this for myself that day
I reverse sear exactly as said but if the weather is nice, I like to fire up the Weber (good and hot) and sear meat about 1 -1.5 minutes on each side with garlic, herbs and butter brushed over the top. I want it pink and tender on the inside and a bit crunchy on the outside!
Well presented video
how long for medium?
or what temp for the oven?
Well done
classic!
Love it thank but which herbs did u use I recognize garlic and think rosemary did other 🤔no idea
Thyme
could I do this process with beautiful 2.5lb chuck roast (boneless) directly from my meat market? As long as I am following your temp guide. I really want that med. rare center?
I reverse sear 3-5 lb roasts this way all the time. I don’t go 275 tho. I tend to stick around 250 with larger cuts to avoid over cooking the exterior. They come out incredible.
@@stryke1989so you pull them out of the oven when they reach 250? What is the best finishing temp? Thx!
Perfekt
The first time I did this and took the steaks out of the oven to see a jello like wobbly texture I nearly threw out the steak thinking I fckdd up lol after the sear it was perfect
nice
What level should your rack be on in your oven?
It looks medium to me. Also it looks damn delicious. I’m doing it tonight.😊
Okay, but how long should it take to get "A good sear" on each side of the steak in the hot pan? Just an approximation would even help? I guessing no more than 1 minute per side?
For medium well how long should you cook a NY Strip?
Depends on the thickness, use a thermometer and google inner temps
❤❤❤❤ good
I mean you could give some type of direction in how warm the beef should be inside the oven before searing it?
Alwasy watch 👍🏻👍🏻👍🏻
I love reverse searing. Your steak looks great and tasty but I have to say thats not Medium rare. For me its an over rested medium going to med well. 👍
Does the salt magically disappear or come out with the juices? All I tasted was salt. I couldn’t even taste the steak.
I tried it again with a lot less salt and it came out great.
I wiped off the excess salt when I patted it dry and hit it with my favorite steak seasoning. The salt broke down the meat enough to improve tenderness, but I like a bit more kick than just salt and pepper.
Subbed
How long should the steaks be added to a fire grill after cooking in the oven?
I'm from the UK and its hard to find steaks more than 1 inch thick. Would this technique not work at all?
I just got a ~3" tomahawk from tesco extra
👍👍
I tried this today. My 1.2 pound ribeye only took 30 minutes to reach 115 degrees, not even close to one hour. I seared for 1 minute each side, then butter-basted for an additional minute each side. It overcooked the steak. Maybe I should’ve done 110 instead of 115.
I tried it again. This time, I slow-cooked the steak until internal temp of 105. Then I seared for 60 seconds each side, about 30 second sear on the fat to render it, then butter-basted each side for a minute each, and it STILL overcooked. I am so bad at cooking steak.
@@boblangford5514 a 1 lb +/- ribeye isn’t all that thick and they can overcook super quickly, so don’t beat yourself up. A couple of thoughts: first, make sure that your thermometer is properly calibrated. If it’s not accurate, that could fix your problem right there. If the therm is accurate, I’d completely skip the butter basting step. Following the sear, I’d immediately remove the steak from the heat and place it on a plate. Then, top your steak with a nice compound butter (garlic and herb) that you can make ahead of time. If you like you can lightly tent your steak with aluminum foil to help expedite the butter to melt.
Basting a steak in butter is a nice touch, but you can’t achieve that with a thinner steak on a reverse sear (unless you want it to be well done).
Something that wasn’t mentioned but I think you should let it rest 10 minutes after removing from oven.
@Bob - as said before, problem is probably with thickness vs technique. Suggest getting a two-rib prime roast, slow cooking @ 225° to 105°, then butter/herb baste stove top on high heat. Remove @ rare, rest 8-10mins (carry-over heat will bring to med-rare)
I left my thick steaks for 60 minutes without watching it....60 minutes my ass. He should be saying 30 minutes or less. I just ruined two good steaks.
Perpaduan daging, bumbu yang mengundang selera serta aroma yang sangat mendukung selera. Hmm..nyami setelah di masak. 💚🙏🙏🙏
I agree.
Wih ada orang Indo juga nih
tidak masalah di mana Anda berada di dunia, Anda diberkati jika bisa makan steak ribeye yang enak
You should dry brine your steaks anywhere from 8-48 hours ahead of time and let them sit out anywhere from 30 min to an hour to get closer to room temp.
I’ve found that 275 for an hour is waaaaay to long for medium rare. Am I missing something?
Never use canola oil!
Doesnt it lose the juice in the oven ? How come it doesnt ?
You lose juice when uncooked meat makes contact with a piping hot surface such as a pan or grill
Since there's no hot surface that the steaks make contact with and it's a gradual heat up process the juices stay in the meat even during the heat up process because the meat doesn't change temperature gradually if you're cooking medium rare (115 to 125-130 degrees isn't that big a change in temperature as from 60-125 is when you just pan fry or grill it)
Esta re crudo eso pa
Does he mean 275 Fahrenheit?
If your steak looks like the thumbnail, don't bother reverse searing.
You should cook in butter,beef tallow or bacon fat, never in seed oils!
When reverse searing there is no reason to let the steak rest. That’s the beauty of reverse sear, the steak can be served hot.
275 F for 1 hour or 275 C for 1 hour in the oven?
Fahrenheit for sure
@@amosdriedger8972 could you imagine a steak after 1hr of 275 C 🤣🤣🤣
LOL even 1 hour at 275 is a long time I usually only put my steak in the oven for roughly 20-30 minutes
Use a good near thermometer in your steak as it helps track the temperature change
Should never use canola oil to cook. Use avacado oil
canola oil he says... LOLOLOLOL
Looks closer to medium but still a nice colour. Also, how long each side in the pan. 10 seconds? 10 hours? Not very helpful.
Why can't I ever get a good crust even tho my pans hit
What does he mean by "I pulled these at 115"? isn't the oven at 275F?
He pulled the steak out of the oven at 115 degrees(internal temp) because when you sear the meat it will likely go up in temperature... So to not overcook it when you sear, you pull it out early... If you want to eat a medium steak that's internal temp is 145 degrees, you might pull it out of the oven at 130/135 to account for the temp rising between the sear and rest
The 115 refers to the meats internal temperature which you can gauge with a meat thermometer.... The 275 is the oven temperature
Sea salt, normal salt, hímalaya salt, any Salt is OK.
that’s medium tho. medium rare should have some red in the middle
I don't have a fancy wire rack
Younger, handsome Louis c.k
I got a pellet grill about 2 years ago… I always use the same steak from the same butcher… they are 1 and half inches thick… i put a little Worcestershire sauce as a binder.. then I put Montreal steak season and garlic powder.. I am very generous with these season except the Worcestershire sauce… just need a little of that…it goes a long way… I start the petter grill and let it reach 250 degrees…I cook the steak till 125 internal temp.. I pull the steak off the grill and let rest….my grill has a sear port … so I open the port and crank the grill up to 400 degrees… once I can’t keep my hand over the sear port, I know it’s ready…I place the steak over the sear port ( direct heat ) for 1 minute… then I pick the steak up turn 45 degrees and place on a new hot spot for another minute… ( by picking up the steak and not twisting on the grill grates you won’t knock off any season from the steak ) so basically 2 minutes on the same side… then flip… and repeat… 1 minute turn the steak 45 Degrees and put on a new hot spot… and another minute…this will give you the best grill marks you will ever see… also the best crust… now this is the most important part… when you pull the steak let it rest for at least 15 minutes… I let mine rest for 25 to 30.. during this time I am finishing up my sides… I do orange glazed sweet potatoes….those are also done on my grill and grill asparagus with a little garlic and parm cheese…
also and this is just my opinion, a ribeye …a GOOD ribeye marbling should be PLENTY fat ….you DO NOT need butter on a ribeye.. fat is flavor.. to me it just makes a mess of the flavor of a steak..
hey! leave me butter alone!🤣😂
Because you are reverse searing, you do not have to let the steaks rest like normal. That is the advantage of reverse searing.
I AM HAVING BEEF 🥩 SOON
2:20 “But honestly I’m just going to sit and stare at the beautiful crust.”
Those steaks needed much higher heat to form a good crust. What you accomplished was barely changing the color, not forming a crust. 😢
Canola oil? That ish is toxic
yeah ghee wouldve been better or tallow
Not enough butter
This chef can reverse sear me.
"If medium rare isnt your thing"...go eat chicken. Leave the beef to us.
U upset?
Stop being a gatekeeper 😂 let people enjoy whatever they like
Medium rare chicken is like 155 degrees and it’s delicious
@John McAlister I can say I like my steak however I like. Ps. If you can't cook a juicy medium well - well steak, stick to cooking box mac n cheese
@@joeythegoof5410 please for the love of god tell me your joking!
Sounded great until he add the canola oil, please use something other than seed/vegetable oils, they are poison!
Well that was a weird intro.
Personally I take thyme to use my time so the thyme and time I take to use my steak is better lol
Don’t listen to that 1 hour BS. After 50 mins, my steak is at 150F. How is that medium rare?
At 275, my 1.2 pound ribeye only took 30 minutes to reach 115 degrees.
could it be because of the size of the oven?
I dont understand the purpose for cooking it in the oven first, why not just cook in the pan.....confused !?!?!?!?!?!?!?!?!
More tender
You poured hot dirty oil over your expensive cutting board...
First!
Nothing says I have no idea what I’m talking about then telling somebody to use canola oil! Gross! Why not just be beef fat or Ghee? Canola is not even food! Its machinery lubricant
You should definitely tip your seed oils down the toilet and use anynumber of other choices, tallow, bacon fat, avocado oil. The ones that dont cause cancer.
I disagree with using butter at the end if your meat is good you don’t need butter it’s just going to lessen the natural beef flavor. Better to make a sauce on the side or just use a lesser quality cut if that’s what your going to do.
L
Canola oil..... Gross
Canola oil? Lmfaooo disgusting
Bro I don’t have an hour🙄
I will never cook another steak any other way! 😁👌
I love having a steak to eat after watching the video I’ve done this a few times now and I’ve gotten better thank you jewtube🙏