Meat

Ribeye steak seared to perfection

A two-stage cooking method — gentle oven followed by a searing hot pan — for meat that is rosy from edge to edge with a deep crust.

Temps 45 minutes
Personnes 2 people
Niveau Intermediate
Entrecôte saisie à la perfection, tranchée, cuisson rosée

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Ingrédients

For the meat

  • 2 thick rib-eye steaks (about 300 g each, at least 3 cm thick)
  • Coarse salt
  • Freshly ground black pepper

For the finish

  • 30 g semi-salted butter
  • 2 garlic cloves, crushed with the skin on
  • 2 sprigs of fresh thyme
  • A drizzle of sunflower or grapeseed oil

Préparation

  1. Take the ribeye steaks out of the refrigerator 30 minutes before cooking. Season generously on both sides and let come to room temperature.
  2. Preheat the oven to 120°C (static heat). Place the steaks on a wire rack over a baking sheet and put in the oven.
  3. Cook gently until a meat thermometer registers 49-51°C in the centre, which is about 20 to 25 minutes depending on thickness.
  4. Remove the meat from the oven and let it rest for 5 minutes while you heat the pan.
  5. Pour a drizzle of oil into the pan and heat over high heat until it is lightly smoking.
  6. Sear the ribeye steaks for 45 to 60 seconds per side, pressing down lightly, until a golden-brown crust forms.
  7. Lower the heat, add the butter, garlic, and thyme. Tilt the pan and baste the meat with the foaming butter for 30 seconds.
  8. Let rest for 5 minutes off the heat, season with pepper, slice against the grain, and serve immediately.
Le conseil Maison Ferré

A probe thermometer is the only reliable way to know the true internal doneness—sight and touch deceive even experienced cooks. Remove the meat 5 to 8°C before the target temperature: residual heat finishes the cooking during resting.

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