Ingredients
2-rib-eye steaks (1 1/2 to 1 3/4 inches thick)
Kosher salt and ground black pepper
1 T vegetable oil
Step 1: Preheat oven to 275 degrees and adjust oven rack to middle position. Dry the steaks with a paper towel and cut the 16-oz steaks in half to make 2 8-oz steaks (still same thickness!). Generously sprinkle the steaks on both sides with sea salt and pepper. (Ideally the steaks would be at or close to room temperature)
Step 2: If the steaks are not even thicknesses, try to press down on the thicker steaks to bring all the steaks to a uniform thickness, if possible.
Step 3: Put the steaks on a wired rack set in a rimmed baking sheet. Since I did not have a wired rack, I just cleaned one of my oven racks, placed the steaks directly on top, and put a rimmed cookie sheet right below the rack with the steaks to collect any drippings.
Step 4: Bake the steaks at 275 degrees until they reach an internal temperature of 90-95 degrees (rare or medium rare) or 100-105 degrees (medium). It took my steaks about 14 minutes to reach 90 degrees (it started at around 50 degrees).
This slow baking at a low temperature allows enzymes in the meat (cathepsins) to break down connective fibers, making the meat super tender. It’s sort of like dry aging at turbo speeds in the oven. This enzyme only works at temperatures below 140 degrees, which is why hot broiling the steaks for a short amount of time does not cause this tenderizing effect. In our case, we have slowly baked and “aged” the steak in the oven under low heat for 15 minutes (or longer, if you like medium steaks!)
You can use an instant read thermometer. I used this cool thermometer which beeps at you when your desired temperature is reached. You stick the probe in the meat and then the unit sits outside. I picked up this Taylor one at Target for only $20 (the one at Williams-Sonoma was $50!). It worked like a charm.
When you take the steaks out, they will look a little scary, but don’t worry! We will sear them and then they will be beautiful!
Step 5: Heat your cast-iron grill pan (or aluminum grill pan) to high heat with vegetable oil until the oil is smoking. Quickly put the steaks onto the grill. Cook for 1.5 – 2 minutes on one side (lifting the steak halfway to re-distribute the fat), and then flip and cook another 2 – 2.5 min on the other side. Warning, this is where there will be smoke. Open windows and vent as necessary!
Step 6: Let steaks rest on rack while you do the next step.
Step 7: Pick up two steaks, put them side by side with tongs, and sear all sides of the steak to lock in the juices!
Step 8: Let the steaks rest for 10 minutes loosely tented with foil (important! don’t eat them right away!)
Step 9: Serve!
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I tried this recipe a month ago and it is the only way to cook ribeye steaks from Costco! It takes a little longer preparation to have the steaks sit out to room temperature and then put them in the oven. I turned them over in the oven after about 12 minutes for another 12 minutes. After that, I didn’t have the pan hot enough the first time as I was nervous that I might burn them. I’m looking forward to another great ribeye steak dinner that tastes like a high-end restaurant! Thanks for the recipe.
magic!! Does it work with thick pork chops?
I’ve never tried it with pork chops. In theory it should work with pork chops, though I think they would need to reach a higher internal temperature, maybe 140?
I am really anxious to try this. One question: How long should I let the steaks rest before searing the sides?
Tried this tonight, and the results were spectacular! Definitely my new go-to method for preparing steak