Chef’s Kitchen – Reversed Seared Ribeye
Get any cut of steak.
Preheat oven to 250 degrees.
Bring ANY cut of steak to room temperature and salt generously with kosher salt.
Roast off steaks until internal temperature reaches 118 degrees.
Let rest for 10 minutes.
Heat grill or cast iron skillet and hard sear both sides of the steak.
Let rest another 10 minutes.
Slice and enjoy!