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Ironclad Reverse-Seared Ribeye

  • Time90 min
  • LevelMedium
  • BlendIronclad Steak Rub

Thick steak with even doneness and a hard crust. Low heat first, then a violent sear.

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Ingredients

Thick ribeye (1.5–2 inches)
**Ironclad Steak Rub**

Ironclad Steak Rub
Made with Ironclad Steak Rub $13.99

Steps

1. Season heavily with **Ironclad Steak Rub**.
2. Cook at 250°F until 115–120°F internal.
3. Sear 60–90 seconds per side over very high heat.
4. Rest 8 minutes.

Why this works

Salt/pepper/savory balance is built for bark and holds up under high heat without tasting flat.

Pro tip

Dry surface = better crust. Pat dry again right before the sear.

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