A stunning ‘beefy’ meat with aromatic, caramelised potatoes
The perfect special occasion or indulgent meal is a reverse seared ribeye steak with smashed potatoes.
- Prep Time: 5 mins
- Cook Time: 45 – 60 mins
- Serves: 4
- Difficulty: easy
- Ideal for: special occasion, BBQ, indulgent treat
I have bought a grass-fed ribeye steak.
It’s not cheap but the reward is flavour.
And the knowledge of a more environmentally sensitive approach to farming and higher animal welfare.
Every now and again it’s nice to treat yourself to a juicy, flavoursome steak.
And this reverse seared ribeye steak with smashed potatoes is the perfect meal.
Why reverse sear your ribeye steak
It turns out that searing your steak first doesn’t lock in the juices like we were told.
What it does it’s adds flavour by giving it a lovely crust.
So, flipping the usual sear-first to sear-last actually gives you a better cooked steak because you get a nice even cook.
It’s all about a low, slow heat in the oven first, then you add the final flavours with a sear to trigger the Maillard reaction.
That’s not to say, cooking a steak over the grill or in a hot pan, doesn’t produce amazing results.
This a more of a fail safe method so when you’re spending on an expensive cut, you know this longer method, will almost always guarantee a great cook.
Juicier results are your reward.
How to reverse sear steak
This works on a steak that is no less than 2.5cm (1 inch) thick.
Otherwise, a smaller piece will cook too quickly.
Method
- Before you start, bring the meat up to room temperature (30 mins or so out of the fridge) and preheat the oven to 120 C
- Pat the steaks dry with a paper towel
- Generously season with sea salt and place on a wire rack
- Place in a low oven, around 120C for about 45 – 60 minutes or until your preferred level of ‘doneness’ (using a meat thermometer, 51 – 54 C is medium-rare)
- Remove from the oven and rest for at least 10 minutes
- Heat a dry pan very hot, place steak in and sear for 2 minutes each side or until well browned
- Remove from the pan, slice and serve.
INTERNAL MEAT TEMPERATURE GUIDE
| Rare | 51.6 °C (125 f) |
| Medium Rare | 54.4 °C (130 f) |
| Medium | 60°C (140 f) |
| Well done | 71 °C (160 f) |
Reverse seared ribeye steak with smashed potatoes
Reverse seared ribeye with smashed potatoes
Ingredients
- 600 g (grass-fed) ribeye steak – 1.5 – 2 inches thick
- 1 kg new potatoes, cracked
- 3 tsp coriander seeds, crushed
- 2 tsp cumin seeds, crushed
- 200 ml vegetable oil (or enough to cover the potatoes)
- 200 ml red wine
- sea salt for seasoning steak and potatoes
Instructions
Smashed potatoes – do this approx. 25 mins before the steak is about to come out of the oven.
- Use a pestle and mortar to crack the potatoes (try not to smash all the way through).Put the cracked potatoes in a large wide saucepan and pour in enough oil to just cover the potatoes, then put the pan over a medium heat – the oil shouldn't be spitting everywhere. Cook for 10-15 minutes until the potatoes are tender and golden.
- Carefully strain away most of the oil (save the oil for another time.Roughly crush the coriander and cumin seeds, then stir into the potatoes with the sea salt and red wine. Bring to the boil, pop the lid on and cook for 3-4 minutes until the wine has been absorbed into the potatoes.Take off the heat and place on a large serving tray while you finish searing the steak.
Ribeye reverse seared
- Bring to room temp and pre-heat oven to 120 c
- Generously salt the ribeye then pop into the oven for 45 – 60 mins. It will depend on the thickness of the steak (anything less than an inch thick won't really work for reverse searing).Rest for at least 10 mins.
- Once cooked internally to your desired 'doneness' (medium-rare is between 52 -54 C), start searing in a very hot non-stick pan. (approx. 10 mins).
- Cut into slices, against the grain.
Video
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