Perfect Reverse-Seared Ribeye

ingredients

• 2x Ribeye Steaks (300g each)
• Flaky sea salt
• Freshly cracked black pepper
• 2 tbsp butter
• 3 sprigs fresh thyme
• 2 cloves garlic, crushed

method

1. 1

   Remove steaks from fridge 30 minutes before cooking. Season generously with salt and pepper on all sides.

2. 2

   Preheat oven to 120°C. Place steaks on a wire rack over a baking tray.

3. 3

   Cook in oven until internal temperature reaches 48°C (about 25-30 minutes for medium-rare).

4. 4

   Heat a cast iron skillet until smoking hot. Add a high smoke-point oil.

5. 5

   Sear steaks for 60-90 seconds per side until a deep brown crust forms.

6. 6

   Add butter, thyme and garlic to the pan. Baste steaks with the foaming butter for 30 seconds.

7. 7

   Rest for 5 minutes before slicing. Serve with the pan juices.