Reverse Sear Ribeye Steak
Ingredients
-
1
large
ribeye steak (1½ – 2 inches thick)
-
1
tablespoon
olive oil
-
½
teaspoon
kosher salt
-
¼
teaspoon
cracked black pepper
-
¼
teaspoon
smoked paprika
-
1
bulb
garlic (halved)
-
1
tablespoon
unsalted butter
Instructions
- Preheat the oven to 135°C (275°F).
- Pat dry the ribeye steak and rub both sides with salt, pepper, and smoked paprika.
- In a cast iron skillet, add olive oil and place the steak on top, followed by the halved garlic.
- Bake in the oven for 30 to 35 minutes or until the steak reaches an internal temperature of 130°F.
- Remove the skillet from the oven and let the steak rest for 10 to 15 minutes.
- Add butter to the skillet and heat it over medium-high.
- Sear the steak for 1 minute on each side until a brown crust forms.
- Slice and serve immediately.
Nutrition Facts (estimated)
Servings
2 servings
Calories
349
Total fat
29g
Total carbohydrates
0.5g
Total protein
23g
Sodium
686mg
Cholesterol
0mg
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