Reverse Sear Rib Eyes

I love a good rib eye. When you have a great cut of steak, all you really need to make it tasty is salt, pepper, and garlic. If you can’t get your hands on a good rib eye, this recipe works well for any fatty cut of steak (porterhouse, bone-in New York strip, T-bone).

My preferred method to cook steaks like these is reverse searing because it allows you to get the exact temperature you’re going for. The general rule is you pull the steak 12°F (7°C) colder than the final temp, then s