Garlic and Rosemary Reverse Seared Ribeye
Thick ribeyes seasoned with coffee, slowly roasted and finished in a hot skillet with garlic, rosemary and butter.
Ingredients
- 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
- Coarse Ground Black Pepper for Seasoning the Steak
Method
- PREPARE: Remove the steaks from the refrigerator 30 minutes before cooking. Heat the oven to 250°F. Trim unwanted exterior fat, rub with a little olive oil and season all sides with salt and pepper. Distribute the contents of the plain coffee pod over both steaks.
- SLOW-ROAST: Place on a sheet pan fitted with a drip grate. Roast for about 1 hour, until the centers reach 115°F. Rest for 10 minutes.
- PREPARE THE SKILLET: Crack the garlic cloves with your palm, leaving their skins on. Heat a large cast-iron skillet or sauté pan over high heat. Add the 2 Tbsp olive oil, butter, rosemary and garlic.
- SEAR AND BASTE: Once the butter melts and foams, add the steaks and press gently against the pan. Leave undisturbed for 3–5 minutes, until a crust forms. Flip, repeat on the second side and baste with the garlic-herb fat. Remove at 130°F for medium-rare.
- REST AND SERVE: Rest on a board for 5 minutes before slicing. Finish with a drizzle of the garlic-herb oil.