A quick reverse-seared steak that cooks ribeye to a rare temperature, sears it and then adds the final touch with a simple butter garlic sauce that makes this ribeye perfection.
Notes about making reverse seared ribeye
After searing the ribeye is often medium or medium rare.
Using an oven-safe thermometer for air fryers that have a glass window can be helpful. This type of thermometer is left inserted into the meat as it roasts, making it easier to pinpoint the exact moment when a steak hits 120-125F.
It is possible to roast the ribeye to a higher internal temperature, such as 130F or 140F, for more doneness.
Beef degree of doneness temperatures:
- Rare: 120F-125F
- Medium rare: 130F-135F
- Medium: 140F-145F
- Medium well: 150F
- Well done: 160F
Equipment
- Cuisinart® Digital Air Fryer Toaster Oven
- Over-safe thermometer
- Thick-bottomed or cast-iron skillet
Reverse Seared Steak
(No Ratings Yet)
Loading...A quick reverse-sear method that cooks ribeye to a rare temperature, sears it and then adds the final touch with a simple butter garlic sauce that makes this ribeye perfection.
Ingredients
- 1 lb. ribeye steak
- Kosher salt and pepper for seasoning
- 1 tbsp. butter
- Juice of 1/8 lemon
- 1/2 tsp lemon zest
- 1 tsp minced garlic
- 1 tsp oil
Instructions
Pat ribeye dry and season generously with salt and pepper. Cover and marinate in refrigerator for 30 minutes.
Prepare garlic butter lemon sauce: melt 1 tbsp. butter, add minced garlic, juice of lemon and lemon zest. Set aside.
Place ribeye in air fryer and air fry at 225F until internal temperature reads 120F.
Remove and sear on both sides until browned in a heavy bottomed or cast iron skillet over high heat with oil. Spread garlic butter sauce over steak and slice thinly.
Information references
- DEGREE OF DONENESS. Certified Angus Beef.
