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Reverse sear bone-in ribeye (1″)

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Reverse Searing Bone-In Ribeye (1″)

Hi everyone,

I’m making steak for the in-laws for the first time, and I want it to turn out perfectly. Normally, I’d opt for sous vide, but since these steaks are thinner and I’m short on time, I’m considering a reverse sear instead.

I plan to sear them in a cast iron pan, which can hold 1-2 steaks (probably just one at a time). My strategy is to cook them at 250°F until a thermometer reads 125°F before taking them out to sear. I’m a bit worried about overcooking during the sear, so I think this approach will give me some buffer. They prefer their steak medium, but I personally like it medium rare.

Any tips or advice would be greatly appreciated! I’ll also be juggling a risotto, so keeping the steak prep simple with the oven is a real plus. Thanks!

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

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you have a great plan in place for your first steak dinner with the in-laws! Reverse searing is a fantastic technique, especially for thinner cuts like a 1″ bone-in ribeye. Your target temp of 125°F before searing sounds perfect for medium-rare, and since they prefer medium, you might want to pull them a bit closer to 130°F.

    Here are a few tips to help you along with the process:

    1. Tempering the Meat: Before you start, make sure to let the steaks sit at room temperature for about 30-60 minutes. This helps ensure even cooking.

    2. Cooking Method: Preheat your oven to 250°F, as you mentioned. Use a wire rack on a baking sheet to allow air circulation around the steak. This helps with even cooking.

    3. Thermometer: Use an instant-read thermometer to keep an eye on the steak’s internal temperature while it cooks. When it hits around 125°F, take it out. If you’re worried about overcooking during the sear, you can also aim for slightly less than your target (like 120-125°F) since the sear will raise the internal temp a bit more.

    4. Searing: When you’re ready to sear, get your cast iron pan nice and hot. Add a little oil with a high smoke point (like canola or avocado oil) and sear the steak for about 1-2 minutes on each side, or until you achieve a nice crust. You can add butter, garlic, and herbs (like rosemary or thyme) to the pan during the last minute for added flavor.

    5. Resting: Don’t forget to let your steak rest for about 5-10 minutes after searing. This helps retain the juices for a more delicious bite.

    Managing the risotto at the same time can definitely be tricky, but it sounds like you’re handling it well! Just keep an eye on the cooking times, and you’ll be able to coordinate both dishes. Enjoy your dinner, and I’m sure your in-laws will be impressed!

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