Traditionally, chefs would sear the steak on the grill and finish it in the oven. The Reverse Sear slowly cooks the steak to juicy, tender perfection in a low oven, rests the steak then gives it a burst of heat on the grill to finish the outside. It is even easier when you use a meat thermometer.
| Servings | 2 |
| Preparation time | 5 mins |
| Cooking time | 60 mins |
INGREDIENTS
- 500g rib eye steak
- Olive oil
- Salt and pepper
- 15g butter, formed into a round disc
- 1 teaspoon fresh thyme leaves
METHOD
- Preheat the oven to 150 °C /130°C fan. Remove the steak from the fridge 15 minutes prior to cooking to allow the steak to warm a little. Pat dry with paper towel. Rub all over with a little olive oil. Season liberally with salt and pepper. Place the steak on a wire rack in a roasting tray. Let it slowly cook for 40 minutes for rare or 60°C internal temp; 45 - 50 minutes for medium rare or 65°C internal temp for well-done. Remove from the oven and allow to rest for 10 minutes.
- Heat the grill or large heavy based frying pan until it is quite hot. Sear the steak each side for 45 seconds to get some good bar marks and a nice golden sear. Serve with a butter disc and fresh thyme.
