Reverse searing is the perfect cooking method for dry aged steaks and any steak cut extra thick. Make sure you get the most out of your premium meat with the right cooking method and the best seasoning.
| Servings | 2 |
| Preparation time | 35 mins |
| Cooking time | 15 mins |
| Calories | 535 |
EQUIPMENT
- Grill plate or grill pan
- Oven
INGREDIENTS
- 1 tbsp olive oil
- 1 x 500g rib eye steak, on the bone
- 1 tbsp Peter Bouchier Butcher’s salt
- 2 tbsp Peter Bouchier Béarnaise sauce, to serve
METHOD
- Take the steak out of the fridge about 15 min before cooking. Preheat the oven to 150 degrees C.
- Season the steak with butcher’s salt and olive oil, place the steak on a wire rack in a baking dish, and cook in the oven for around 30 mins depending on your preference of readiness (rare, medium etc). Let the steak rest now for 10 mins.
- Preheat the grill plate nice and hot, and sear for around 45 seconds each side. Serve with a dollop of Peter Bouchier béarnaise sauce and your favourite vegetables or sides.
