Tried the reverse sear on a thick ribeye after years of just grilling it

I finally got around to testing the reverse sear method on a 2 inch thick ribeye last Saturday. My usual move was to just throw it on the hottest part of the grill and flip it every couple minutes, which always gave me a gray band and a so-so middle. This time I put it in the oven at 225 until the center hit 115, then seared it in a cast iron pan with butter and garlic for maybe 90 seconds a side. The crust was way better and the inside was even pink all the way through, not just a tiny spot in the middle. I know the folks at the steakhouse have been doing this forever, but for a home cook it felt like a cheat code. Has anyone else found that the extra 20 minutes in the oven beats the quick grill method every time, or am I just late to the party?

3 comments

3 Comments

elliot_gibson271mo ago

Did you let it rest before slicing, or dig right in like I did?

joel_jones1mo ago

Aw man, I feel that pain! I dove right in too because the smell was just too good to wait, and honestly I regretted it a little when the juices ran all over the board. Next time I'm forcing myself to set a timer and walk away for a solid 10 minutes, even if it kills me.

williams.sage1mo ago

Ditching the cast iron for a screaming hot broiler after the oven step, that gets you a crust without all the butter smoke filling your place. Also, patting the steak bone-dry with paper towels right before searing makes a bigger difference than people give it credit for, that moisture is the real enemy of a good crust.