Reverse-Sear Ribeye Steak: Reloaded

Alton Brown “reloads” his classic steak show with an entirely new recipe for a reverse-seared ribeye steak.

Yield: 1 steak



1 1 1/2-inch
ribeye steak, about 14 oz
tsp kosher salt
Peanut oil



Special hardware:Quarter sheet pan or other shallow panCooling rack that fits inside the panRemote style probe thermometer (see note)Infrared thermometer (optional)Cook’s NoteThis is the kind of thermometer that has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached.

Step 1

Season steak on both sides with the salt and place on a rack set inside a sheet pan.

Step 2

Refrigerate for a minimum of 6 hours and as many as 24.

Step 3

Preheat oven to 200ºF. Insert a remote style probe thermometer horizontally through the side of the steak and roast until it reaches an internal temperature of 120ºF, about an hour. Remove steak from oven and rest, uncovered, 10 minutes.

Step 4

Meanwhile, place a 12-inch cast iron pan over high heat at least 10 minutes or until it reaches 600ºF. (If you don’t have an infrared thermometer you’ll know you’re close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds.)

Step 5

Brush a very light coat of peanut oil onto both sides of the steak.

Step 6

Sear steak on each side for 45 seconds. Use a stopwatch!

Step 7

Rest steak on a rack for 5 minutes and then slice diagonally against the grain to serve.

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