Ingredients
- 1 Bone-In Cowboy Ribeye (approx 2 lbs)
- Kosher salt and black pepper
- 2 tbsp neutral oil (avocado or grapeseed)
- 4 cloves garlic, smashed
- 4 sprigs fresh rosemary
- 2 tbsp margarine or olive oil
Instructions
- 1
Season the ribeye generously on all sides with kosher salt and black pepper. Let rest uncovered in the fridge for at least 1 hour, up to overnight.
- 2
Preheat oven to 250°F. Place steak on a wire rack over a sheet pan. Roast until internal temperature reaches 120°F for medium-rare, about 45–55 minutes.
- 3
Remove from oven and rest 10 minutes. Meanwhile, heat a cast iron skillet over the highest heat possible until smoking.
- 4
Add oil to the pan. Sear the steak 1.5–2 minutes per side, pressing firmly. Add garlic and rosemary in the last 30 seconds.
- 5
Baste with margarine or olive oil continuously during the sear. Rest 5 minutes before slicing against the bone.
Butcher's Tip
The reverse sear gives you edge-to-edge even doneness that a traditional sear can't match on a thick cut like this.
Used in this recipe
Bone-In Cowboy Ribeye
