Reverse Sear Ribeye
Servings: 2 servings
Calories: 616cal
Ingredients
- 2 ribeye steaks 2 pounds, around 1 1/2 - 2 inches thick
- 1 ½ Tablespoons olive oil
- 1 Tablespoon granulated brown sugar
- 1 Tablespoons onion powder
- 1 Tablespoon granulated garlic
- 2 teaspoons salt
- 2 teaspoons black pepper
Instructions
- Preheat oven to 400 F. Place wire rack over the baking sheet.
- Mix together olive oil, brown sugar, onion powder, granulated garlic, salt, and pepper.
- Using gloved hands, rub oil and spice mixture all over the meat.
- Place prepared meat on wire rack over baking sheet.
- Bake in preheated oven for 15-20 minutes.
- About 3-4 minutes before the oven time is done, preheat your cast iron skillet (dry, do not add oil or butter) over high heat.
- Remove steak from oven and immediately add to the hot skillet. Sear for 2-4 minutes on each side to desired doneness.
- Remove steak to a cutting board and allow to rest for a few minutes. Do not cover with foil or it will continue to cook.
Notes
- Look for 2 pounds of ribeye steak, about 1 pound each steak. They should be 1 1/2 - 2 inches thick for the best results. Depending on the thickness of your steak and the doneness you prefer, you can add 10 minutes more in the oven. Our instructions will result in medium doneness.
Nutrition
Serving: 1steak | Calories: 616cal | Carbohydrates: 13g | Protein: 47g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 138mg | Sodium: 2450mg | Potassium: 723mg | Fiber: 1g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 5mg
