Reverse-seared ribeye steak for two
J. Kenji López-Alt · ♥ 15.5K likes · 837.7K views · 18 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole grass-fed, grass-finished bone-in ribeye
- 5 parts kosher salt
- black pepper
- 1 parts MSG
Season the steak heavily with kosher salt, then black pepper, then MSG at about five parts salt to one MSG.
Rest about 45 minutes (or uncovered in the fridge overnight) so the salt draws out moisture, which is then reabsorbed.
Insert a probe thermometer and cook in a low oven, around 250 degrees, until the centre reaches about 120 to 125 (122 here), a couple of hours.
Probe thermometer and low oven
- oil
- butter
Heat oil in a heavy cast iron braiser on highest heat until smoking; add the steak, then butter.
- garlic cloves
- shallots
- thyme
Add garlic cloves, shallots and thyme; flip the steak, pile the aromatics on top, tilt the pan and baste with the butter.
Return the steak to the rack with the aromatics on top and pour the smoking-hot fat over.