Reverse-Seared Thick-Cut Ribeye Steak with CowBoy Butter
2 people
00h 10
00h 50
Learn how to cook a thick-cut grass-fed ribeye steak using the reverse sear method for a perfect crust and juicy medium-rare centre every time.
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Ingredients and Method
Ingredients
- 1 ButcherBox.ca Thick Cut Ribeye
- 1 tbsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tbsp ButcherBox.ca beef tallow
- 3 tbsp ButcherBox.ca CowBoy Butter
Method
- Prepare the Steak: Remove the ribeye from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towel and season generously with salt and pepper on all sides.
- Slow Roast: Preheat your oven to 250°F (120°C). Place the steak on a wire rack set over a baking sheet. Cook until the internal temperature reaches: • 115°F for rare • 120°F for medium-rare • 125°F for medium This typically takes 35–50 minutes depending on thickness.
- Rest : Remove the steak from the oven and let it rest while heating your skillet.
- Sear: Heat a cast-iron skillet over high heat until very hot. Add avocado oil or beef tallow. Sear the steak for 60–90 seconds per side until a deep golden-brown crust forms.
- Baste with CowBoy Butter
- Final Rest: Transfer to a cutting board and rest for 10 minutes. Slice against the grain and serve immediately.
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