Rib-Eye Steak

Name: Rib-Eye Steak
Prep time: 10 min
Cook time: 1 h 10 min
Ingredients: Rib-Eye Steak; Oil; Salt to Taste; Black Pepper to Taste

Reverse Seared

When you're cooking the MVP of steaks, it's gotta be done right. But don't stress, because it's easier than you'd think.

Complexity

Nice and Easy

Prep Time

0 H 10 M

Appliance

Oven

Cook Time

1 H 10 M

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Let’s Cook

Ingredients:

Rib-Eye Steak

About 2 cm / 1 thick recommended Should be thawed to fridge temperature before starting cook

Oil

Just enough to lightly coat the pan Oils with higher smoke point recommended, like avocado or grapeseed oil

Salt to Taste

Salt flakes recommended

Black Pepper to Taste

Freshly ground recommended

Tools:

Paper Towels

Tongs

Roasting Rack

Baking Tray

Pan

Cast iron or steel recommended

Cutting Board

Heat-Resistant Gloves

About This Recipe:

Feast your eyes on the King of Steaks! This is a favorite cut among barbecue enthusiasts for its affordability and gorgeous marbling, so you've probably had a few at cookouts, but we're guessing you've never tried one like this. Low and slow cooking keeps your steak tender and juicy, and doesn't dry out the meat as much as a high heat cook. Hitting the steak with a quick reverse sear at the end is going to give you a crust on the outside to rival any expensive steakhouse. This might sound intimidating, but don't sweat it. MEATER is here to walk you through cooking the perfect steak, and our Guided Cook system will help you get consistent results every single time. When it comes to side dishes for rib-eye, we like to keep it simple with roasted vegetables or a good ol' beef and potatoes meal. You can also find a variety of drool-worthy sauces in our recipe menu if you want to jazz up your rib-eye. If you're looking for a classy beverage, you'll want something that can stand up to the meaty flavor of rib-eye. A full-bodied red wine like cabernet sauvignon or a robust stout is best suited for this job.

Cooking Method:

Pre-Heat Oven

Pre-heat your oven to 250°F (120°C). This can take up to 15m.

We know, waiting for your food to cook isn't always fun. But as much as you may want to throw your steak in a blacksmithing forge so it can be done in 30s, it's best to cook it slowly at a low temperature so the fat can properly render. This bastes the steak from the inside, which will mean a much more tender and flavorful result.

Season Steak

Sprinkle salt and pepper all over and pat it in.

Select MEATER Device

Connect your MEATER device if you have one available.

When you follow this recipe in the MEATER app, this is the part where you’ll choose the MEATER device you want to use. This is our favorite way to do it, because all of the cook times, rest times, and alerts are built right in, and less temperature checking means more time to chill.

Insert MEATER Probe

Put your probe in the center of the thickest part of the steak.

You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it.

Choose Doneness Level

Set your target temperature.

There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for 140°F (60°C) since rib-eye has a bit more marbling than some other cuts, and we want to let that melt down.