SPG Reverse-Seared Ribeye
Share
A great steak doesn't need much — it needs the right technique and the right seasoning. Our SPG Seasoning (sea salt, cracked black pepper, garlic) is the perfect three-ingredient rub for a thick ribeye, letting the natural flavor of the beef shine while building a bold, peppery crust. The reverse sear method gives you edge-to-edge perfection every single time.
Ingredients
- 2 bone-in ribeye steaks, 1½ to 2 inches thick
- 2 tablespoons Dam Spice Co. SPG Seasoning
- 2 tablespoons butter
- 3 cloves garlic, smashed
- Fresh rosemary or thyme sprigs (optional)
Instructions
- Season generously: Pat the steaks dry and coat all sides liberally with SPG Seasoning. Place on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour (or overnight) — this dries out the surface for a better crust.
-
Reverse sear — low oven first: Preheat oven to 250°F. Cook the steaks on the rack in the oven until the internal temperature reads 10°F below your target doneness:
- Medium-rare: pull at 115° to 120°F
- Medium: pull at 125° to 130°F
- Rest briefly: Let the steaks rest for 5 minutes while you heat the pan.
- Sear for the crust: Heat a cast iron skillet over ripping high heat until smoking. Add a touch of oil, then sear the steaks for 1 to 2 minutes per side, pressing down for full contact. Add butter, garlic, and herbs, and baste continuously.
- Rest and serve: Rest the steaks for 5 minutes before slicing. Serve with the pan drippings poured over the top.
Tips
- Why reverse sear? Starting low and finishing hot gives you perfectly even doneness all the way through — no grey ring around the outside.
- Thermometer is essential: Don't guess on a thick ribeye — use an instant-read thermometer for perfect results.
- SPG also great on: Brisket, burgers, pork chops, chicken, roasted potatoes, and eggs.
- No ribeye? This method works beautifully on New York strip, tomahawk, or T-bone.
Grab your SPG Seasoning — sometimes three ingredients is all you need.