Reverse Sear Ribeye Cap Steaks
Reverse Sear Ribeye Cap Steaks
Ingredients
- 4 ribeye cap steaks, about 1 1/2 inches thick
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1 tablespoon vegetable oil, high smoke point
Instructions
- 1
Pat the ribeye cap steaks completely dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 2
Place the seasoned steaks on a wire rack set inside a baking sheet. Refrigerate uncovered for at least 1 hour, or up to 24 hours, to allow the surface to dry out. This helps achieve a better sear.
⏱️ 60 min
- 3
Preheat your oven to 250°F. Remove the steaks from the refrigerator and let them sit at room temperature for about 15-20 minutes while the oven preheats.
⏱️ 20 min•🌡️ 250
- 4
Place the baking sheet with the steaks into the preheated oven. Cook until the internal temperature reaches 115-120°F for medium-rare, or 125-130°F for medium. This typically takes 25-40 minutes, depending on steak thickness and oven calibration. Use an instant-read thermometer.
⏱️ 35 min•🌡️ 250
- 5
Once the desired internal temperature is reached, remove the steaks from the oven and transfer them to a clean plate. Tent loosely with foil and let them rest for 10-15 minutes.
⏱️ 15 min
- 6
While the steaks are resting, heat a heavy-bottomed cast iron skillet over high heat until it is smoking hot, about 5-7 minutes. Add the vegetable oil to the hot pan.
⏱️ 7 min
- 7
Carefully place the rested steaks into the screaming hot skillet. Sear for 1-2 minutes per side until a deep, dark brown crust forms. Do not overcrowd the pan; sear in batches if necessary.
⏱️ 4 min
- 8
During the last minute of searing, add the unsalted butter, smashed garlic cloves, rosemary, and thyme to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks continuously for about 30-60 seconds.
⏱️ 1 min
- 9
Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for another 5 minutes before slicing against the grain and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Reverse Sear Ribeye Cap Steaks
- 4 ribeye cap steaks, about 1 1/2 inches thick
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1 tablespoon vegetable oil, high smoke point
Instructions
- 1
Pat the ribeye cap steaks completely dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min - 2
Place the seasoned steaks on a wire rack set inside a baking sheet. Refrigerate uncovered for at least 1 hour, or up to 24 hours, to allow the surface to dry out. This helps achieve a better sear.
⏱️ 60 min - 3
Preheat your oven to 250°F. Remove the steaks from the refrigerator and let them sit at room temperature for about 15-20 minutes while the oven preheats.
⏱️ 20 min•🌡️ 250 - 4
Place the baking sheet with the steaks into the preheated oven. Cook until the internal temperature reaches 115-120°F for medium-rare, or 125-130°F for medium. This typically takes 25-40 minutes, depending on steak thickness and oven calibration. Use an instant-read thermometer.
⏱️ 35 min•🌡️ 250 - 5
Once the desired internal temperature is reached, remove the steaks from the oven and transfer them to a clean plate. Tent loosely with foil and let them rest for 10-15 minutes.
⏱️ 15 min - 6
While the steaks are resting, heat a heavy-bottomed cast iron skillet over high heat until it is smoking hot, about 5-7 minutes. Add the vegetable oil to the hot pan.
⏱️ 7 min - 7
Carefully place the rested steaks into the screaming hot skillet. Sear for 1-2 minutes per side until a deep, dark brown crust forms. Do not overcrowd the pan; sear in batches if necessary.
⏱️ 4 min - 8
During the last minute of searing, add the unsalted butter, smashed garlic cloves, rosemary, and thyme to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks continuously for about 30-60 seconds.
⏱️ 1 min - 9
Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for another 5 minutes before slicing against the grain and serving.
⏱️ 5 min