Reverse Seared Rib Eye

Reverse Seared Rib Eye

There's nothing quite like a perfectly cooked rib eye. And while many people might think that this is a difficult dish to master, it's actually pretty easy to achieve with a little bit of know-how. In this post, we'll show you how to reverse sear a rib eye for maximum tenderness and flavor. This method might just change the way you cook your steak for good. So fire up your grill and let's get cooking! 

All you need is our Dynasty Chef Knife for cooking and of course, our brand new Steak Knives for eating your delicious steaks! 

 

 

Steak rub

  • 1/4 cup kosher salt
  • 1/4 cup course black pepper
  • 2.5 tbs paprika
  • 2 tbs granulated garlic
  • 1 tbs chili powder

Chimichurri

  • 1/2 cup parsley
  • 1/4 cup cilantro
  • 1 tbs dried oregano
  • 5 cloves minced garlic
  • 1 shallot diced
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2/3 cup olive oil
  • 3 tbs red wine vinegar

Start off by seasoning your steaks with some salt, pepper, garlic, paprika, and a little bit of chili powder. Next, you’re going to want to smoke them until the internal temperature reaches about 120. Take it out of the smoke and sear each side for about one minute per side. 

Take it off the pan to rest and start on your Chimichurri. All you need to do here is to dice up all of the ingredients and combine in a bowl. 

Finally slice up your steak using our steak knives, and plate up with your Chimichurri on top. 

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