Reverse Sear Rib Eye with Steak Sauce Powder
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 407
- Total Fat
- 32
- Saturated Fat
- 13
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 23
- Cholesterol
- 90
- Sodium
- 327
- Total: 1 hr 45 min
- Active: 20 min
Ingredients
Steak Sauce Powder:
3 tablespoons kosher salt
2 tablespoons granulated garlic
2 tablespoons dehydrated onion
2 tablespoons dried oregano
2 tablespoons smoked paprika
2 tablespoons cracked black pepper
1 tablespoon dark brown sugar
1 tablespoon ground cumin
Rib Eye:
Two 2- to 3-inch-thick bone-in aged rib eye steaks
2 tablespoons avocado oil, plus additional as needed
2 tablespoons cold unsalted butter, sliced into 2 pieces
Directions
Special equipment:
a mortar and pestle- For the steak sauce powder: Add the salt, granulated garlic, dehydrated onion, oregano, smoked paprika, black pepper, brown sugar and cumin to a mortar and pestle and gently grind to break up larger pieces and release flavors and aroma. Seal in an airtight container for up to 2 months.
- For the rib eye: Preheat the oven to 225 degrees F. Line a sheet pan with foil and fit a rack inside.
- Brush the steaks with the avocado oil and coat in a good amount of the steak sauce powder. Place on the rack-lined sheet pan and roast until the internal temperature registers 115 to 120 degrees F, 1 to 1 1/2 hours.
- Heat a large cast-iron skillet over medium-high heat. Add a little avocado oil to the bottom and sear the steak until properly charred, about 3 minutes per side (don’t forget the sear the steak on the edges too). Transfer to a warm plate.
- Serve each with a slice of butter on top. Remove from the bone and slice against the grain if desired.