Bone-in Ribeye thumbnail

Reverse seared bone-in rib-eye steak with rocket salad

I bought some steak so I could have a bit leftover for lunches this week.

Reverse seared bone-in rib-eye steak with rocket salad
Reverse seared bone-in rib-eye steak with rocket salad

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  • Bone in rib eye steak 363 grams at $AUD32/kilogram ($AUD11.62)
  • Salted butter
  • Garlic
  • Dried Italian herbs
  • Rocket leaves
  • Red onion
  • Cherry tomatoes
  • Lime juice
  • Olive oil


  1. Dry brine the steak on a rack in the refrigerator overnight.
  2. Melt some butter with microwave radiation.
  3. Crush a clove of garlic with a cook’s knife and then after removing the ‘paper’ chop the garlic finely.
  4. Whisk in the garlic and some dried Italian herbs.
  5. Allow the butter to solidify at room temperature.
  6. Turn on an oven to about 100 °C and insert a meat thermometer into the steak.
  7. Cook the steak until the internal temperature reaches 45 °C.
  8. Heat up a cast-iron skillet and when it’s hot start searing the steak turning frequently.
  9. Turn the heat down a little and add into the garlic and herb butter and begin to spoon over the steak as it melts.
  10. Once the steak has a good crusty sear remove it from the skillet and allow it to rest.
  11. Add some rocket (arugula for North Americans) to a mixing bowl along with some sliced red onion and halved cherry tomatoes.
  12. Dress the salad with lime juice and olive oil.
  13. Transfer the salad to a dinner plate.
  14. Dissect away the spinalis dorsi (deckle) from the longissimus dorsi (eye fillet). Set the longissimus dorsi aside for lunch meat.
  15. Slice the spinalis dorsi and lay on top of the salad.

Homemade gravy

  • Leftover leeks, carrots, and celery plus spring onions, broccolini, and cherry tomatoes.
  • Sautéd until everything is soft.
  • Refrigerated overnight.
  • Take half a cup of the vegetable mix and add to half a cup of water and then blend in a food processor.
  • Heat until it simmers in a frying pan and then filter through a sieve.
  • Cool the broth to room temperature.
  • After the steak has been seared add this brother to hot skillet and deglaze the pan.
  • Add a roux made from melted butter and plain flour and thicken the broth to a gravy.
  • Spoon the gravy over the steak.






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