Reverse searing flips the usual steak routine: you cook low and slow first, then finish with a hard sear. It is our favorite way to handle a thick ribeye from the Vaughn case, especially when you want edge-to-edge pink and a good crust.

How We Do It

Season the steak and place it on a rack in a 250°F oven until the internal temp hits about 115°F for medium-rare. Pull it out and rest ten minutes while you heat a cast-iron skillet or grill as hot as it will go. Sear one to two minutes per side with a little butter, garlic, and thyme if you like.

Let the steak rest again before slicing. A good thermometer matters more than any gadget. If you want help picking a ribeye with the right thickness, Lupe or Cody can cut one to order at the Gardnerville counter any day of the week.