Reverse Sear Ribeye Cast Iron Food

PAN-SEARED RIB-EYE

Steps:

• Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
• When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
• Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
• Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

REVERSE-SEARED RIB-EYES WITH PARMESAN CREAMED SPINACH AND CHARRED LEMON

Steps:

• Remove the steaks from the refrigerator 1 hour before cooking.
• Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
• Pat the steaks dry and sprinkle all over with kosher salt. Transfer to the wire rack and bake until the steaks reach your desired internal temperature (120 degrees F for medium-rare; 125 degrees F for medium), 15 to 20 minutes. Remove the steaks from the oven and let rest on the wire rack until ready to sear.
• While the steaks cook, make the creamed spinach: Melt 2 tablespoons of the butter in a medium saucepan over a medium heat. Add the onions and cook, stirring occasionally, until softened and slightly translucent, about 3 minutes. Add 1 tablespoon water and cook, scraping up any browned bits from the bottom of the saucepan. Add the minced garlic and cook, stirring, until fragrant, 2 to 3 minutes. Season with kosher salt.
• Add the spinach, season with kosher salt, and cook, stirring occasionally, until wilted, 2 to 3 minutes. Add the cream and cook, stirring occasionally, until the cream reduces by half, 5 to 6 minutes. Remove from the heat. Stir in the Parmigiano-Reggiano.
• Heat a large cast-iron skillet over medium-high heat. Coat the cut sides of the lemon with some of the olive oil and place them cut-side down in the skillet. Cook undisturbed until the cut sides are browned, 2 to 3 minutes. Remove the lemons to a plate and set aside. Reserve the skillet.
• Coat the steaks all over with the remaining olive oil.
• Heat the same cast-iron skillet over medium-high heat until it starts to smoke. Add the steaks and cook until browned, 45 seconds to 1 minute on all sides. Remove the skillet from the heat. Add the remaining 2 tablespoons butter, the thyme and the whole cloves garlic to the skillet. Tilt the skillet towards you so the butter pools at the bottom and, using a spoon, baste the steaks with the melted butter for 1 minute.
• Transfer the steaks to a cutting board and slice immediately. Drizzle with the balsamic, sprinkle with flaky sea salt, and garnish with the charred lemons and fresh mint. Serve with the creamed spinach. Enjoy!

REVERSE-SEAR FILET MIGNON (OR RIBEYE FILET)

Steps:

• Season the steak on both sides with the salt and place on a rack set inside a sheet pan for 10 minutes at room temperature while you preheat your oven.
• Preheat the oven to 200 degrees F.
• Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120 degrees F, about 30 minutes (see Cook's Note). Remove the steak from the oven and rest uncovered for 10 minutes.
• Meanwhile, place a 12-inch cast-iron pan over high heat until it reaches at least 600 degrees F, about 10 minutes. (You'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds).
• Brush a very light coat of peanut oil onto both sides of the steak. Sear steak on each side for 1 minute.
• Rest the steak on a rack 5 minutes, and then slice diagonally against the grain to serve.

REVERSE-SEAR STEAK

Steps:

• To get an extra-crispy crust, place the steak on a wire rack set over a baking sheet and leave, uncovered, in the refrigerator overnight. The air in the refrigerator is dry and will help dry the outside of the steak.
• When ready to cook, preheat the oven to 250 degrees F.
• Generously season the steak all over on both sides with salt, pepper, garlic powder and mushroom powder if using.
• Place the steak, still on the wire rack and baking sheet, directly into the oven. Cook, checking the internal temperature occasionally, for 20 to 40 minutes. Ideally you want the steak to be 120 degrees F for medium-rare/medium, which is my favorite.
• Just before the steak comes out of the oven, heat a dry cast-iron skillet over high heat for 1 minute. Add the butter, then immediately add the steak to skillet and cook until each side is crusty and well browned, about 45 seconds per side, pushing down to sear. Using tongs, hold the steak sideways to sear the edges. Serve right away; there's no need to let reverse-seared steaks rest.