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  • How to reverse sear, with a bone-in ribeye by Barry Horne

    How to reverse sear, with a bone-in ribeye by Barry Horne

    Serves 2-3


    Ingredients: 

    1 x 1.5kg Bone-in Ribeye.

    Salt 

    Pepper



    Method:

    Start by preheating the oven to 100 degrees C.

    Remove the ribeye from the fridge and allow to come to room temp.

    Season well with salt and pepper and place on a tray, preferably on a rack so the air can circulate.

    Place the steak in the oven and leave for 45 mins to an hour, keeping an eye on the internal temp with a probe, we are looking to get it to around 45 degrees C in the oven.

    Once it has reached 45 degrees, remove from the oven and leave to rest for 10 mins.

    While it’s resting place a pan on a medium high heat. Sear the steak in the pan so that it gets browned all over.

    Cook it on the pan until the steak reaches an internal temp of 52-53 degrees C. At this stage you can sear the steak in either a small amount of oil or you can add butter and herbs to baste the steak for added flavour.

    Remove from the heat and allow it to rest.

    After resting, slice and serve.