Garlic and Rosemary Reverse Seared Ribeye
90 Minutes | Serves 4
2, 2-inch Thick Cut Ribeye Steaks (2½ -2¾ lbs)
2 Sprigs Fresh Rosemary
4 Garlic Cloves Skin On
2 Tbsp Salted Butter
2 Tbsp Extra Virgin Olive Oil Plus Extra for Binding the Seasoning
1 Plain Coffee Pod for Seasoning the Steak
Kosher Salt for Seasoning the Steak
Course Ground Black Pepper for Seasoning the Steak
Remove the ribeye steaks from the refrigerator 30 minutes prior to cooking.
Preheat the oven to 250 degrees.
Trim away any unwanted fat from the outside of each steak. Drizzle extra virgin olive oil on both sides of the steaks and gently massage in with your hands.
Season all sides of both steaks with kosher salt and black pepper.
Evenly distribute the contents of the coffee pod on all sides of both steaks.
Place the steaks on a sheet pan with a drip grate.
Bake for approximately 1 hour or until the steaks reach 115 degrees in the center. Rest for 10 minutes.
Using the palm of your hand, press down on each garlic clove to crack the skin. Leaving the skin on ensures that the garlic cloves do not burn during the searing process. Cracking the skin will help release the oils in the pan while cooking.
Place a large cast iron skillet or sauté pan on high heat. When heated add the extra virgin olive oil, butter, rosemary and garlic.
When the butter is completely melted and starts to foam, carefully lay the steaks in the pan and gently press the steaks to firmly connect with the hot pan. Do not move the steaks for 3-5 minutes or until you see a crust start to form. Flip the steaks and repeat the process for the other side.
After flipping the steaks, spoon the garlic and herb oil over the top of the steak to baste.
Remove the steaks when the center of the steak is 130 degrees for medium rare.
Let rest for 5 minutes on a cutting board before slicing and serving. Finish with a drizzle of the herbed garlic oil.
2, 2-inch Thick Cut Ribeye Steaks (2½ -2¾ lbs)
2 Sprigs Fresh Rosemary
4 Garlic Cloves Skin On
2 Tbsp Salted Butter
2 Tbsp Extra Virgin Olive Oil Plus Extra for Binding the Seasoning
1 Plain Coffee Pod for Seasoning the Steak
Kosher Salt for Seasoning the Steak
Course Ground Black Pepper for Seasoning the Steak
Remove the ribeye steaks from the refrigerator 30 minutes prior to cooking.
Preheat the oven to 250 degrees.
Trim away any unwanted fat from the outside of each steak. Drizzle extra virgin olive oil on both sides of the steaks and gently massage in with your hands.
Season all sides of both steaks with kosher salt and black pepper.
Evenly distribute the contents of the coffee pod on all sides of both steaks.
Place the steaks on a sheet pan with a drip grate.
Bake for approximately 1 hour or until the steaks reach 115 degrees in the center. Rest for 10 minutes.
Using the palm of your hand, press down on each garlic clove to crack the skin. Leaving the skin on ensures that the garlic cloves do not burn during the searing process. Cracking the skin will help release the oils in the pan while cooking.
Place a large cast iron skillet or sauté pan on high heat. When heated add the extra virgin olive oil, butter, rosemary and garlic.
When the butter is completely melted and starts to foam, carefully lay the steaks in the pan and gently press the steaks to firmly connect with the hot pan. Do not move the steaks for 3-5 minutes or until you see a crust start to form. Flip the steaks and repeat the process for the other side.
After flipping the steaks, spoon the garlic and herb oil over the top of the steak to baste.
Remove the steaks when the center of the steak is 130 degrees for medium rare.
Let rest for 5 minutes on a cutting board before slicing and serving. Finish with a drizzle of the herbed garlic oil.