Reverse Sear Rib Eye Roast With Fennel And Rosemary Food

REVERSE-SEAR PRIME RIB ROAST

Steps:

• Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
• Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
• Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
• Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
• Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.

REVERSE-SEAR STEAK RECIPE BY TASTY

Steps:

• Preheat oven to 200°F/95°C.
• Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
• Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
• Sear the steak for 1 minute on one side, then flip.
• Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Enjoy!

REVERSE SEAR RIB-EYE ROAST WITH FENNEL AND ROSEMARY

Steps:

• Working in 2 batches, scatter rosemary over a paper towel-lined plate. Top with another sheet of paper towel and microwave on high 1 minute. Check rosemary and continue to microwave in 20-second intervals, until dry and crisp. Grind rosemary in spice mill or with mortar and pestle to a powder. Transfer to a small bowl and mix in fennel pollen.
• Place roast, fat side down, on a cutting board with a long side facing you. Using a sharp slicing knife and long strokes, cut roast into two 3-bone roasts. French rib bones 1 1/2" from tip of bones, if desired. Score fat cap in a crosshatch pattern, spacing cuts 1" apart. Rub roasts all over with garlic, then coat with rosemary mixture. Season generously with salt and pepper. Place, fat cap up, on a rack, set inside a roasting pan. Chill, uncovered, at least 8 hours and up to 1 day.
• Let roasts sit at room temperature 2 hours for even roasting.
• Place a rack in lower third of oven; preheat to 225°F. Roast meat, rotating pan once, until an instant-read thermometer inserted into the thickest part of roasts registers 125°F for medium-rare, or 130°F for medium, 3 ½-4 hours. Remove from oven, tent with foil, and let rest 30 minutes.
• Meanwhile, cook bacon in a small saucepan over medium heat, stirring occasionally, until brown and crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a small bowl; reserve for another use (it's the fat you're after). Add butter pieces to drippings in pan and cook, stirring often, until mixture foams, then browns, 5-8 minutes. Strain into a medium nonreactive bowl. Immediately stir in shallot; let cool (butter will have set up but will still be soft). Using an electric mixer on medium-high, add room-temperature butter to bacon fat mixture and beat until light and fluffy. Mix in chives and vinegar; season bacon butter with salt. Chill, stirring occasionally, at least 20 minutes (butter should be a little more firm but still light and fluffy).
• Move rack to upper third of oven; increase oven temperature to 500°F. Roast meat until deep brown and exterior is crisp, 8-10 minutes. Serve rib-eye roast with bacon butter.
• Do Ahead
• Bacon butter mixture (without chives and vinegar) can be made 3 days ahead. Cover and keep chilled. Let soften slightly before adding chives and vinegar.

REVERSE SEARED RIBEYE

Steps:

• Preheat the oven to 225 degrees F.
• Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
• Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
• Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.

EASY PRIME RIB OR RIB EYE ROAST

Steps:

• Crush peppercorns in a bag using a rolling pin, or use the whirry thing to crush them up. A bullet blender is my favorite little whirry thing, but any food processor or spice/coffee grinder will work. Chop the rosemary and thyme. Mix salt, pepper, rosemary and thyme to blend. The salt and pepper are necessary, the other spices are optional. Don't be afraid to change the mixture to suit your personal taste. Less is more with added spices.
• Roll the roast in the spice mixture to coat completely. Use more pepper and salt if needed to coat completely.
• Wrap in aluminum foil, place on a baking sheet and refrigerate overnight or for at least 12 hours. I did 18 hours, the time is approximate. In my research, I also found that covering the roast while it marinates is negotiable.
• Remove from refrigerator and let sit unwrapped on the counter for at least 30 minutes before cooking. This allows for more even cooking and is necessary.
• Preheat oven or roaster to 200 degrees Fahrenheit. Heat the roasting rack during this time. My turkey rack was perfect.
• Cook uncovered on a roasting rack for 25 minutes per pound for medium rare to a temperature of 125 to 130. 30 minutes for a firm medium at 135-140 degrees. Any higher temperature will produce a grey, well done interior, not a good thing. No peeking! Check the temperature with an instant read digital thermometer (cheap, quick and accurate) inserted to the center of the roast an hour before time is up, then maybe one more time a half hour later. The temperature is most important for a great roast, not the cooking time.
• Tent loosely with aluminum foil and let rest for at least 30 minutes. This is your variable time, it can rest up to 2 hours, about an hour is optimal. This step is critical as the juices inside the meat are distributed and absorbed while resting. If cut at this time, the juices will drain, the meat will be exceptionally dry and lose a lot of flavor.
• Preheat oven to 500 degrees. 450 works almost as well if you are cooking something else at the same time. Roast for 8-10 minutes to brown the top. This step is only to brown the top, not for additional cooking and will not affect the interior temperature of the roast.
• It is possible to slice immediately without losing the juices. Either slice at the table or just before serving.

CLASSIC PRIME RIB (REVERSE SEAR)

Steps:

• Preheat oven to 250F/121C.
• PREPARE ROAST: Pat roast dry with paper towel. Insert garlic slivers into roast all over between meat and fat (separate with fingers and slip in garlic). Leave the fat cap on the top of the meat for great flavor. If using Dijon, smear it all over roast. Season roast liberally with kosher salt and black pepper. Sprinkle on thyme if using. Place roast, bone side down, in shallow pan lined with foil (for easier clean up). If you have a temperature probe, insert it in the center of the roast. If not use an instant-read thermometer.
• START ROASTING AT LOW TEMP: Roast in oven, fat side up, at 250F/121C for about 2 to 2 1/4 hours or until internal temperature reaches 120F/49C for medium rare on instant thermometer (you'll be cooking it longer later on). Or 130F/54.4C for medium. Remove roast, cover loosely with aluminum foil and let it rest for at least 30 minutes and up to 90 minutes.
• FINISH ROASTING AT HIGH TEMP: While roast is resting, increase oven temperature to 500F/260C. 10 minutes before you're ready to serve, place roast in hot oven. Roast for 6-10 minutes (or a bit longer if roast is bigger) until exterior browns nicely. Insert meat thermometer to check temperature of meat - it should rise to 130F/54.4C for medium rare. Or 140F/60C for medium measured with an instant-read thermometer. Note 2 for internal temperatures.
• SLICE AND SERVE: On cutting board, turn roast on side and slice off bones. Then turn meat, cut side down, on board and slice. Remove garlic slivers. Serve immediately with gravy or au jus.