Fast Slow Roasted Ribeye Steak
Aug 26th, 2008 by Paul
A bit of a oxymoron of a name for a recipe, but I came across a recipe for an awesome slow roasted Ribeye on the bone that takes about 6 hours of very slow cooking. Looked beautiful, but with a lack of time in the next few weeks there was no chance I’d be able to accomplish that. With this in mind I decided to speed up the slow roast and see how it goes. Turned out really well, roasting the steak gives a really good consistent finish through the steak. I can’t wait to slow roast one properly.
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Fast slow roasted Ribeye steak
- Single ribeye steak on the bone (per person). Preferably dry hung for 3 weeks.
- Sea salt
- Pepper
- Garlic
- Extra virgin olive oil
- Oven thermometer and meat thermometer
1. At about 4pm sneak away from work and buy the ribeye. chuck it next to your desk and remember to take it home with you.
2. Go home.
3. Infuse garlic into extra virgin olive oil. To do this, roughly chop 2 cloves of garlic and drop into about 1/8 cup of extra virgin olive oil. Discard the garlic before using the oil. Pull apart the rest of the clove and gently press on each clove with your knife until you here it split.
4. Salt and pepper the steak, and Rub the garlic infused oil into it. Make a bed in a roasting pan with the garlic cloves. Put the steak on top of the cloves.
5. Bring your oven to 120-140 deg C. ( depends how much time you have ) Monitor the temperature by leaving an oven thermometer in the oven.
6. Insert thermometer into steak and Put on a roasting pan and put into the oven. Turn the steak every 30 mins. This will help the steak get evenly browned.
7. When the internal temperature reaches 55deg C (131 F) , remove from the oven and rest uncovered for 10 minutes. By now the look of the steak and the smells will drive you mad with hunger but DO NOT skimp on the resting time! If you want a rare steak, remove from the oven at 50deg. If you want well done, remove at 60deg.
8. Heat oil in a pan until smoking. Sear the steak one side at a time until perfectly caramelized throughout.
9. Cover in foil and rest for another 20 minutes. Put your serving plates in the oven, and heat to 100deg C. Prepare some side dishes while you wait.
10. Serve one steak per person on the heated plates. Grind pepper on top and eat.
