Bife Perfecto en la Cocina, Lomo Vetado a la Inversa “The Reverse Sear”

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and less fatty than ribeye.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for basting.

Select a good ribeye steak, weighing approximately 562 grams.

Tie the steak with cotton string to keep it together while cooking.

Season the steak with olive oil, salt, and black pepper on all sides.

Preheat the oven to 135 degrees Celsius (approximately 275 degrees Fahrenheit).

Place the steak in the oven to cook until the internal temperature reaches 52 degrees Celsius (approximately 125.6 degrees Fahrenheit).

After about 49 minutes, check the internal temperature; it should reach 52 degrees Celsius.

Remove the steak from the oven and let it rest for 15 minutes.

Heat a cast iron skillet until very hot.

Sear the steak in the skillet for about 3 minutes on each side to create a crust.

Let the steak rest for 1 more minute before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens