Bone-in Rib-eye Steak

by on March 2, 2015 » Add the first comment.
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A REVERSE SEAR can be used if your guests have different desires of cooking (eg) rare and well done.


  • High quality 2-1/2 inch steaks with a good amount of marbling
  • Tie around perimeter with butcher twine
  • Dry with paper towels
  • Salt liberally
  • If time permits, see Steak: Tips about dry aging your steak overnight
  • Let come up to room temperature  Place on rack until internal temp is 55-60°
    . About an hour
  • Pat dry again
  • Rub with EVOO and other desired seasonings (see below)
  • Sear your meat well on all SIX sides – about 4 minutes per side @ 400º
  • Toss rosemary and thyme sprigs in melted butter and garlic
  • Place steak on top of spices
  • Bake in oven on a rack, at 250º for six hours or until internal temp is about 120º
  • With about an hour remaining, toss halved shallots in salt, balsamic vinegar and EVOO.
  • Place shallots flat size down in pan with the meat
  • Baste meat while you are in there
  • After one hour, remove from oven and set aside
  • Cover and rest 10 minutes to allow the juices to re-absorb
  • Cut into 1/2 inch strips against the grain
  • Top with coarse sea salt

Seasoning choices:


Find more like this: Meat to Eat RED

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