Reverse Seared Rib Eye

Ingredients:

1 Mugavin Beef rib eye steak (about 3–4 cm thick)

1 tbsp olive oil

Sea salt

Cracked black pepper

30 g butter

2 garlic cloves, crushed

2 sprigs thyme or rosemary

Method:

Remove steak from fridge 45–60 minutes before cooking.

Preheat oven to 120°C.

Season steaks generously with salt and pepper.

Place steaks on a rack over a tray and cook in the oven for 20–30 minutes, until internal temperature reaches about 48–50°C.

Heat a heavy pan until very hot. Add olive oil.

Sear steak 1–2 minutes per side until a deep golden crust forms.

Add butter, garlic and herbs to the pan and baste the steak for another 30 seconds.

Rest steaks 5–10 minutes, then slice and serve.

Reverse searing gives you edge-to-edge even cooking and a perfect crust.