This recipe is sponsored by Sprouts Farmers Market, but all thoughts and opinions are my own.
What Makes This Recipe So Good
The reverse-sear method is the best way to cook ribeyes. Hands-down, period, no questions asked, end of story. This low-and-slow method gets you perfect, evenly-cooked, juicy, tender steak with a slightly crisp edge every single time. Are bone-in steaks better than boneless steaks? “Better” is a matter of preference, but there’s no use pretending bone-in steaks aren’t amazing. The bone adds so much flavor and moisture to the meat. They take a little longer to cook than boneless steaks, but trust me, it’s completely worth it. It’s super easy to put together, but looks elegant and tastes incredible. That makes it perfect for special occasions like anniversaries, date-nights, celebrations, or Valentine’s Day. Even the delicious garlic herb butter will blow you away! Everything you need for this recipe is available at Sprouts Farmers Market! One-stop shopping is a big deal in my book, and when I’m planning out meals for the week, I always prioritize recipes that don’t have me running all over town picking up one ingredient here and one ingredient there.
Key Ingredients
Bone-In Ribeyes – The reverse-sear method doesn’t work as well on any ribeye thinner than 1″, so keep that in mind when you’re choosing your steaks. I get my bone-in ribeyes from Sprouts Farmers Market. They always have delicious, high-quality cuts of meat available in their Butcher Shop, and their bone-in ribeyes are no exception. They’re sourced from heritage-breed cattle that’s raised in the U.S., and there’s no added hormones, ever.
How Do I Cook Steak to the Perfect Temperature?
Chef’s Tips
Always use tongs to handle the bone-in ribeyes when you’re cooking them. Tongs won’t pierce the meat, which means none of the juices will escape. There’s only a few degrees difference between each meat temperature, so I really, really encourage you to use an internal meat thermometer with a probe here. Leave-in style probe thermometers are great because you basically get a live-feed of your ribeyes’ internal temperature throughout the cooking process. Not all meat thermometers are leave-in style, though, so double check the one you’re using before you pop it in the oven. Since they rest right after the oven, the ribeyes will be ready to eat as soon as they’re done in the skillet. Keep that in mind when you’re preparing your sides! The longer you let the bone-in ribeye stand in their salt & pepper dry rub, the more flavorful they’ll be. 30 minutes is the bare minimum – ideally you should let them stand at least 2 hours. Be sure to factor that long standing time in when you’re planning this recipe!
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White Clam Sauce The Best Avocado Chocolate Mousse (Vegan, Dairy Free) Cookie Butter Creme Brulee The Best EVER Risotto Recipe Marry Me Chicken Bacon-Wrapped Scallops with Herb-Butter Sauce Bearnaise Sauce Salmon Wellington The Best Lobster Bisque (Ruth’s Chris Copycat Recipe) Chicken Carbonara Vegan Creme Brulee Sous Vide Lobster Tails Keto Truffles
For rare steaks, your final temperature should be somewhere between 120° and 125° Fahrenheit. Remove the steaks from the oven when their internal temperature reaches 110°F. Medium rare steaks, like the ones in this recipe, should end up somewhere between 130°-135° Fahrenheit. Remove the steaks from the oven when their internal temperature reaches 120°F. For medium steaks, you want a final temperature of 140° to 145° Fahrenheit. Remove the steaks from the oven when their internal temperature reaches 130°F. Medium well steaks are on the high end with a target temperature between 150° and 155° Fahrenheit. Remove the steaks from the oven when their internal temperature reaches 140°F. Well done steaks… First, can I beg you to cook them just a little less? Please? Well done steaks can be tough and dry, and I just can’t let you do that to yourself! If you’re determined, though, you’ll want to aim for a final temperature between 160° and 175° Fahrenheit. Remove the steaks from the oven when their internal temperature reaches 155°F.
