Equipment
Ingredients
Steak
- 800 g bone-in thick-cut rib-eye steak, 5 centimeters thick
Seasoning and Searing
- 15 g kosher salt
- 5 g black pepper, freshly ground
- 15 ml grapeseed oil
- 30 g unsalted butter
Nutrition (per serving)
Method
Pat the steak completely dry with paper towels. Wash your hands and any surfaces that contacted the raw meat with hot soapy water to prevent cross-contamination. Season generously on all sides with the kosher salt. Place on a wire rack set inside a baking sheet and refrigerate uncovered for 24 hours to dry brine.
Preheat the oven to 120 C (250 F). Remove the steak from the refrigerator and season evenly with the freshly ground black pepper.
Bake the steak until the internal temperature reaches 46 C (115 F) for a medium-rare finish, or 63 C (145 F) to meet standard safety guidelines for whole cuts of beef. This should take approximately 45 minutes depending on exact thickness.
Remove the steak from the oven and allow it to rest on a clean cutting board for 10 minutes. This slight cooling prevents the center from overcooking during the final searing phase.
Heat a heavy cast iron skillet over high heat or place it on a raging hot barbecue grill. Once the pan is aggressively smoking, add the grapeseed oil, then place the steak in the pan using tongs. Sear for 60 to 90 seconds per side until a deep, dark crust forms.
During the final 30 seconds of searing, add the unsalted butter to the pan. Tip the pan slightly and continuously spoon the foaming butter over the steak. Remove from heat, carve into thick slices, and serve immediately.
Chef's Notes
- Dry brining is non-negotiable for a premium crust. The salt penetrates the meat to season it deeply while pulling moisture from the surface.
- Pulling the steak from the oven at 46 C (115 F) allows it to reach a perfect 54 C (130 F) medium-rare after searing and resting.
- A thick cut of at least 4 to 5 centimeters is essential for the reverse sear method, preventing the center from overcooking during the final crust formation.
- Frequent flipping during the sear is not strictly prohibited, but leaving it undisturbed for the first 60 seconds builds the most uniform, crackling crust.
Storage
Refrigerator: 3 days — Store uncut in an airtight container to preserve moisture.
Freezer: 1 month — Wrap tightly in plastic wrap and aluminum foil before freezing.
Reheating: Reheat gently in a 120 C (250 F) oven until warm, then flash sear briefly in a hot skillet.
