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Reverse sear bone-in ribeye (1″)

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Reverse Searing Bone-In Ribeye (1″)

Hey everyone,

I’m making steak for the in-laws for the first time, and I want it to turn out great! Normally, I prefer the sous vide method, but since these steaks are on the thinner side and I’m short on time today, I’m considering the reverse sear technique.

I plan to cook them at 250°F until the internal temperature reaches 125°F, then sear them in a cast iron pan (I can fit 1-2 steaks, but probably just one).

I’m a bit worried about overcooking during the sear, so I thought this method would give me a little buffer. They usually prefer their steaks medium, while I’m more of a medium-rare fan.

Any tips or advice would be greatly appreciated! I’ll be juggling a risotto at the same time, so making the steak process as simple as possible with the oven would really help. Thanks!

Comments

One response to “Reverse sear bone-in ribeye (1″)”

  1. BRAdmin Avatar
    BRAdmin

    Your plan for reverse searing sounds great and should yield delicious steaks! Cooking at 250°F until they reach an internal temp of 125°F is a solid strategy. Since they’ll carry over cook a bit during the sear, pulling them out at 125°F will help you hit that medium target without overshooting.

    Here are a few additional tips to make it easier for you:

    1. Season Well: Make sure to season the ribeye generously with salt and pepper before placing them in the oven. You can even do this a little while before cooking to allow the seasoning to penetrate.

    2. Use a Meat Thermometer: Since you’re managing multiple tasks (like risotto), a good meat thermometer will help ensure you hit the right temperature without overcooking. If possible, use a probe thermometer that can stay in the steak throughout the cooking process.

    3. Sear Efficiently: When you’re ready to sear, make sure your cast iron pan is good and hot before adding the steak—this will give you a nice crust. Add a bit of oil with a high smoke point (like canola or grapeseed) and consider finishing the steak with a bit of butter and aromatics (like garlic and herbs) during the sear for extra flavor.

    4. Resting Time: Remember to let the steaks rest for about 5-10 minutes after searing. This allows the juices to redistribute and helps ensure a moist steak.

    5. Adjust for Preferences: Since you mentioned your in-laws prefer medium, you might consider pulling one steak around 130°F for them and another around 125°F for yourself.

    As long as you keep an eye on the temperatures and manage the timing with your risotto, you should end up with a fantastic meal. Good luck, and enjoy your time with the in-laws!

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