Reverse Sear Ribeye Recipe 

When I first learned about reverse searing over a decade ago, I was told to let the steak hit 125°F and rest for 10-15 minutes before putting in the hot pan. I tried it your way tonight, and it was a great improvement. Thanks!

Only thing I'd change is do NOT destroy the nutrition and flavor of a good steak with a junk seed oil like canola for the sear. Use avocado, or if you really want full flavor use clarified butter (ghee) or beef tallow. Enjoy!

i get my braces off this month so i cant wait to make this for myself that day

Tried this tonight... it was freaking amazing! TY!

I tried this for the first time and oh so good. Thank you. I’m wondering if I can do this with a 1” thick Sirloin if I shorten the time. Just to much smoke in an apartment doing it all in a cast iron skillet

"If medium rare isnt your thing"...go eat chicken. Leave the beef to us.

so I've been reverse searing all along, without even knowing. the only tip I recommend is try using about a tablespoon of beef tallow instead of the canola. Sometimes I'll even skip the butter, because I like the flavor of the steak in the beef tallow that much.

I love reverse searing. Your steak looks great and tasty but I have to say thats not Medium rare. For me its an over rested medium going to med well. 👍

I got all the things I needed to make this, and when I took them out of the oven I realized...I didnt have any oil. so I substituted some extra butter and it worked fine. happy thanksgiving!

Does the salt magically disappear or come out with the juices? All I tasted was salt. I couldn’t even taste the steak. I tried it again with a lot less salt and it came out great.

I tried this today. My 1.2 pound ribeye only took 30 minutes to reach 115 degrees, not even close to one hour. I seared for 1 minute each side, then butter-basted for an additional minute each side. It overcooked the steak. Maybe I should’ve done 110 instead of 115.

Well done

could I do this process with beautiful 2.5lb chuck roast (boneless) directly from my meat market? As long as I am following your temp guide. I really want that med. rare center?

Chef 🧑‍🍳 all videos super And good explanation. Thank you✌🏻

You should cook in butter,beef tallow or bacon fat, never in seed oils!

Great channel and content. Keep it up!

Okay, but how long should it take to get "A good sear" on each side of the steak in the hot pan? Just an approximation would even help? I guessing no more than 1 minute per side?

If your steak looks like the thumbnail, don't bother reverse searing.

This is quickly becoming my favorite cooking channel… loving the simple and relevant recipes and techniques, please keep them coming!

Looking good 👍

This is a great instructional video. Concise and informative. The only thing I would add is to cook the garlic, herbs and butter on very low heat for 10 minutes prior to adding them to the cast iron. The steak sears so quickly that the garlic, herbs and butter don't have time to create that amazing brown butter if you add them when you flip.

Never use canola oil!

This has definitely become our family’s favorite way to cook steak! Cheers Doc

I will never cook another steak any other way! 😁👌

Awesome tutorial. Ribeye on the morrow. Can't wait to start chefn. Now if I could get a Porterhouse in town.

Thank you for explaining why we should use a sheet pan! Makes sense

Nothing says I have no idea what I’m talking about then telling somebody to use canola oil! Gross! Why not just be beef fat or Ghee? Canola is not even food! Its machinery lubricant

Love a good reverse sear . Great video 👍👍

Should never use canola oil to cook. Use avacado oil

how long for medium? or what temp for the oven?

Does he mean 275 Fahrenheit?

This is random but what knife are you using??? Thanks for this, I've been cooking steak for years but have never done it like this. Omnomnom

I got a pellet grill about 2 years ago… I always use the same steak from the same butcher… they are 1 and half inches thick… i put a little Worcestershire sauce as a binder.. then I put Montreal steak season and garlic powder.. I am very generous with these season except the Worcestershire sauce… just need a little of that…it goes a long way… I start the petter grill and let it reach 250 degrees…I cook the steak till 125 internal temp.. I pull the steak off the grill and let rest….my grill has a sear port … so I open the port and crank the grill up to 400 degrees… once I can’t keep my hand over the sear port, I know it’s ready…I place the steak over the sear port ( direct heat ) for 1 minute… then I pick the steak up turn 45 degrees and place on a new hot spot for another minute… ( by picking up the steak and not twisting on the grill grates you won’t knock off any season from the steak ) so basically 2 minutes on the same side… then flip… and repeat… 1 minute turn the steak 45 Degrees and put on a new hot spot… and another minute…this will give you the best grill marks you will ever see… also the best crust… now this is the most important part… when you pull the steak let it rest for at least 15 minutes… I let mine rest for 25 to 30.. during this time I am finishing up my sides… I do orange glazed sweet potatoes….those are also done on my grill and grill asparagus with a little garlic and parm cheese… also and this is just my opinion, a ribeye …a GOOD ribeye marbling should be PLENTY fat ….you DO NOT need butter on a ribeye.. fat is flavor.. to me it just makes a mess of the flavor of a steak..

canola oil he says... LOLOLOLOL

Subbed

Alwasy watch 👍🏻👍🏻👍🏻

For medium well how long should you cook a NY Strip?

Don’t listen to that 1 hour BS. After 50 mins, my steak is at 150F. How is that medium rare?

Thanks for the share, bro. I'm going to use this cooking method for our next department head meeting at my local church. Reverse Seal Ribeye Steak Slidders

Love this video - the only difference for me is I rest them for about 10 minutes after they come out of the oven. That way they can go from grill to plate with no delay - which is super helpful if trying to cook steaks for a few people at a time.

Looks closer to medium but still a nice colour. Also, how long each side in the pan. 10 seconds? 10 hours? Not very helpful.

You should dry brine your steaks anywhere from 8-48 hours ahead of time and let them sit out anywhere from 30 min to an hour to get closer to room temp.

It's even better if you smoke them for the slow cook. They are to die for!

Sounded great until he add the canola oil, please use something other than seed/vegetable oils, they are poison!

I’ve found that 275 for an hour is waaaaay to long for medium rare. Am I missing something?

I reverse sear exactly as said but if the weather is nice, I like to fire up the Weber (good and hot) and sear meat about 1 -1.5 minutes on each side with garlic, herbs and butter brushed over the top. I want it pink and tender on the inside and a bit crunchy on the outside!

I mean you could give some type of direction in how warm the beef should be inside the oven before searing it?

Ruined it with the canola oil 🤢

Because you are reverse searing, you do not have to let the steaks rest like normal. That is the advantage of reverse searing.

When reverse searing there is no reason to let the steak rest. That’s the beauty of reverse sear, the steak can be served hot.

Canola oil? That ish is toxic

I just did this method and it turned out perfectly. Thank you.

You poured hot dirty oil over your expensive cutting board...

It looks medium to me. Also it looks damn delicious. I’m doing it tonight.😊

Perfect work, Chef!

I dont understand the purpose for cooking it in the oven first, why not just cook in the pan.....confused !?!?!?!?!?!?!?!?!

Sea salt, normal salt, hímalaya salt, any Salt is OK.

What does he mean by "I pulled these at 115"? isn't the oven at 275F?

that’s medium tho. medium rare should have some red in the middle

Why can't I ever get a good crust even tho my pans hit

What level should your rack be on in your oven?

Younger, handsome Louis c.k

I'm from the UK and its hard to find steaks more than 1 inch thick. Would this technique not work at all?

Canola oil? Lmfaooo disgusting

I don't have a fancy wire rack

Using this method for our Christmas steak. Thank you

2:20 “But honestly I’m just going to sit and stare at the beautiful crust.” Those steaks needed much higher heat to form a good crust. What you accomplished was barely changing the color, not forming a crust. 😢

You should definitely tip your seed oils down the toilet and use anynumber of other choices, tallow, bacon fat, avocado oil. The ones that dont cause cancer.

❤❤❤❤ good

Esta re crudo eso pa

Canola oil..... Gross

Love it thank but which herbs did u use I recognize garlic and think rosemary did other 🤔no idea

Not enough butter

Well that was a weird intro.

I AM HAVING BEEF 🥩 SOON

Made these today. They were wonderful!

Well presented video

275 F for 1 hour or 275 C for 1 hour in the oven?

classic!

Doesnt it lose the juice in the oven ? How come it doesnt ?

nice

👍👍

Perpaduan daging, bumbu yang mengundang selera serta aroma yang sangat mendukung selera. Hmm..nyami setelah di masak. 💚🙏🙏🙏

Perfekt

I disagree with using butter at the end if your meat is good you don’t need butter it’s just going to lessen the natural beef flavor. Better to make a sauce on the side or just use a lesser quality cut if that’s what your going to do.

Personally I take thyme to use my time so the thyme and time I take to use my steak is better lol

How long should the steaks be added to a fire grill after cooking in the oven?

This chef can reverse sear me.

I love having a steak to eat after watching the video I’ve done this a few times now and I’ve gotten better thank you jewtube🙏

First!

L

Bro I don’t have an hour🙄