OVEN RIBEYE RECIPES

Name: Reverse Seared Ribeye
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4 to 6 servings
Ingredients: 2 large bone-in rib-eyes, at room temperature; Kosher salt and freshly cracked black pepperu00A0; 2 tablespoons canola or grapeseed oilu00A0; 4 tablespoons (1/2 stick) unsalted butteru00A0

RIBEYE STEAK IN THE OVEN RECIPE | JEFF MAURO | FOOD NETWORK

Ribeye Steak in the Oven Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Total Time 2 hours 10 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

2 large bone-in rib-eyes, at room temperature
Kosher salt and freshly cracked black pepper
2 tablespoons canola or grapeseed oil
4 tablespoons (1/2 stick) unsalted butter

Steps:

Preheat the oven to 225 degrees F.
Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.

PAN SEARED CAST IRON RIBEYE STEAK - HELL’S KITCHEN RECIPES

Pan Seared Cast Iron Ribeye Steak - Hell’s Kitchen Recipes image

Gordon Ramsay Pan Seared Rib eye Steak

Provided by John Siracusa

Categories Gordon Ramsay Gordon Ramsay Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1

Number Of Ingredients 4

Ingredients

1 bone-out ribeye steak, 1 .5-In. thick
1 Tbsp. Canola oil to coat pan
Pinch Kosher salt and fresh ground black pepper to taste
Herb Butter

Steps:

Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the rib eye out of the refrigerator, bring it to room temperature.
Once the oven reaches 500°F, remove the skillet out of the oven and place it on the stove over high heat for 5 minutes. Lightly coat steak with oil and season both sides with a large pinch of salt and black pepper.
Instantly lay the ribeye in the center of the hot skillet. Sear 30 seconds don’t move ribeye. Turn over the steak with tongs and sear an additional 30 seconds, then place the skillet straight forward into the oven for 2 minutes. Turn the ribeye over, cook for an additional 2 more minutes. (If you prefer medium cooked steak, you add a minute to each turn.)
Place a pat of herb butter on top of ribeye, remove steak out from skillet, cover loosely with foil, and rest for 2 minutes as butter melts.

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