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Reverse-sear rib eye steak recipe

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Reverse searing is the perfect cooking method for dry aged steaks and any steak cut extra thick. Make sure you get the most out of your premium meat with the right cooking method and the best seasoning.
By
Peter Bouchier
August 5, 2019
2
servings
50
minutes
35
m prep +
15
m cook
535
calories

Equipment

Grill plate or grill pan
Grill plate or grill pan
Oven
Oven

Ingredients

  • 1 tbsp olive oil
  • 1 x 500g rib eye steak, on the bone
  • 1 tbsp Peter Bouchier Butcher’s salt
  • 2 tbsp Peter Bouchier Béarnaise sauce, to serve

Method

1.

Take the steak out of the fridge about 15 min before cooking. Preheat the oven to 150 degrees C.

2.

Season the steak with butcher’s salt and olive oil, place the steak on a wire rack in a baking dish, and cook in the oven for around 30 mins depending on your preference of readiness (rare, medium etc). Let the steak rest now for 10 mins.

3.

Preheat the grill plate nice and hot, and sear for around 45 seconds each side. Serve with a dollop of Peter Bouchier béarnaise sauce and your favourite vegetables or sides.

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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

Steak, rib eye, reverse-sear, paleo

Get premium meat for any recipe with Peter Bouchier.

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