Reverse seared boneless ribeye
Cooking Instructions
- 1
Season with Montreal steak seasoning and set in the fridge for a couple hours, take out 1 hour prior to cooking.
- 2
Pre heat oven to 225
- 3
Palace the steak in a wire rack and insert a probe
- 4
Cook until the internal temp reaches 125 and pull it out
- 5
Let the steak rest for about 10 minutes while you heat up your pan. You want your pan really hot so you just get a really good sear without cooking the steak through.
- 6
Add a little peanut oil or any high point oil to a low smoke and sear the steak on high with a bacon press on top until you develop a crust, maybe 30 seconds.
- 7
Flip the steak and sear until it crusts.
- 8
Once you have a good crust on the other side go ahead and start searing all the fat on the outside edge
- 9
Remove the steak from the pan and let rest for an additional 10 minutes
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