Reverse-Seared Rib-Eye Steak

Ingredients

• 2 lb bone-in rib-eye steak (2 inches thick; about 2 pounds)
• kosher salt (Such as Diamond Crystal; season well)
• freshly ground black pepper (Optional; to taste)

Steps

1. 1

   Take the steak out of the refrigerator about 1 hour before cooking so it loses its chill. Salt it well and, if desired, season it with freshly ground black pepper.

2. 2

   Heat the oven to 200°F (about 93°C). Set a wire rack in a rimmed sheet pan.

3. 3

   Place the steak on the rack and roast until its internal temperature is around 110°F (about 43°C). This should take approximately 20 to 30 minutes, but use the thermometer rather than time as the guide.

4. 4

   Rest the meat for 20 minutes. During this time, light a charcoal grill or heat a gas grill until it is ripping hot.

5. 5

   Sear the steak over the high heat until deeply browned, about 90 seconds per side.

6. 6

   Check the internal temperature. It should be in the low 120s°F for rare.

7. 7

   Rest the steak for about 5 minutes, then carve.

Notes

An instant-read digital thermometer is important because the steak's temperature, rather than cooking time, determines doneness. The steak can be finished on a stovetop, but the source notes that this will produce a lot of smoke. The recipe's stated target is rare; adjust the low-oven target only with reliable temperature guidance for a different doneness.

Nutrition per serving

• main
• grilled
• beef
• steak
• reverse-seared
• high-protein
• American cuisine