Dry Aged Ribeye Recipe: The Reverse Sear Method

The reverse sear method is one of our favourites for cooking steak, we wanted to share our reverse sear dry aged ribeye recipe to maximise the flavours of your dry aged steak. As the name suggests, it involves cooking the steak in the reverse way to the traditional method of searing. Traditionally, to sear the steak you would crisp the outside edges first and then continue to cook it in the oven until it's ready. Our dry aged ribeye recipe involves Steak Lockers' meat aging fridge to evoke the ultimate flavours from your steak prior to cooking. After dry aging the steak, cook using our reverse sear method, where you cook the steak first and sear it last, the results are  incredible and will provide you with the most succulent and tender steak you can imagine with a fresh brown crust creating a mouth watering texture.  

 

Ingredients:

Bone In or Boneless Ribeye Steaks

Salt

Pepper

Butter

Unpeeled garlic cloves

Rosemary sprigs

Tools:

Sheet Pan w/ wire rack

Thermometer

Cast iron pan for Oven or Grill 

Dry Aged Ribeye Recipe Method:

Step 1: 

Place the Ribeye steak on the sheet pan with the wire rack for a minimum of 4-5 hours prior to cooking in the cast iron or the grill. The rack on the sheet pan allows for the air to circulate evenly around the steaks. Liberally rub the steaks with salt.

Step 2:

Bringing the steaks to room temperature before cooking to allow the salt to penetrate the steaks and to prevent the muscle fibres tensing up when cooking which can happen if the meat is cold from being in the dry age fridge. Once the steaks have reached room temperature, season with pepper before placing in the cast iron or grill.

Step 3- Cast iron method: 

Preheat the oven to 200F and place the steaks still on the sheet pan into the oven until the internal temperature reaches 100 degrees. This can take up to 45 minutes depending on the size of the steaks and how the oven is calibrated. 

Step 4: 

Begin taking the temperature of the steaks at the 30 minutes mark, then add more time as needed. Once steaks come to temperature, remove from the oven and allow to rest for at least 20 minutes, until ready to sear.

For a rare steak the internal temperature should be 125 degrees and 130 for medium rare. For dry aged meats, we do not recommend going beyond 130 degrees because the steaks will continue to cook during the resting stage and there is less moisture within the muscle, so the steaks may dry out or overcook quickly. 

Step 5: 

While the steaks rest, place the cast iron pan into the oven at 500F for 20-30 minutes. Working quickly, add 2-3 tablespoons of butter, 1-2 garlic cloves and a sprig of rosemary to the cast iron, this will elicit the ultimate flavours. 

Step 6: 

Add the steaks without crowding the pan or allowing the steaks to touch the sides of the pan as this may cause them to cook too fast. Sear each side for 2 minutes, then add a minute to each side until they come to the temperature of your preference.  

Rest the steaks for at least 10 minutes and tent with aluminum, this allows for the juices within the steaks to redistribute.   

Grill Method:  

When using a grill follow the same method on the grill grates rather than on the cast iron. Create two areas on the grill, one side at the hottest setting and one side with no heat, move the steaks to the hottest side and sear on each side. Don't forget to omit the butter, garlic and rosemary.. and Enjoy!

Take a photo of your reverse sear ribeye and tag us on Instagram, Twitter or Facebook! We can’t wait to see your results, let us know what you think about our reverse sear method and if you’ve added your own unique twist on our Dry Aged Ribeye Recipe. 

Please do not hesitate to let us know if there are any more dry aged beef recipes you would like to see. Our social media is:

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