How to cook a 2 inch steak?

Discover the reverse sear method for cooking ribeye steak in the oven. It always turns out at the perfect temperature when you cook it slowly and thoroughly, which is a great strategy for people living low-carb and keto lifestyles.

Sometimes cooking steak can be very intimidating. Learning how to cook steak the right way benefits your wallet as well as your confidence when cooking it, as it is heartbreaking to spend a lot of money on the perfect cut only to end up overcooking it.

To me, Ribeye is the perfect cut of steak. Without using complex seasoning, the meat becomes deliciously tender and flavorful as the beautiful marbling of fat throughout breaks down and cooks into it. The flavor only gets even better it’s slow-cooked!.

You can consistently cook ribeye steak in the oven using the reverse sear technique. By mastering this simple technique, you can also add juicy, tender steak to all of your low-carb and keto dishes, such as Asian lettuce cups and Keto Thai Steak Salad.

Cooking Times For A 2 Inch Thick Steak

Steaks should always be completely thawed before cooking. Season them well before you start grilling. For one to two minutes on each side, sear on high heat, and then sear the edges. Move the meat to indirect heat after searing is finished to finish cooking. 1 minute before the chosen halfway point in the cooking time, turn the steaks.

Use a meat thermometer or become familiar with the feel and appearance of a steak to determine how well it has been cooked.

Gas Grill	Charcoal Grill	Oven	Broiler
Rare	18-20 mins	18-20 mins	10-12 mins	17-20 mins
Medium-Rare	20-22 mins	20-22 mins	12-14 mins	19-21 mins
Medium	22-24 mins	22-24 mins	14-16 mins	21-23 mins
Medium-Well	24-26 mins	24-26 mins	16-18 mins	23-25 mins

Instructions for Grilling a 2-Inch Steak

Prepare ahead of time when grilling steak. Tips from Chef Dennis include taking the steaks out of the refrigerator about 30 minutes before grilling and trimming excess fat. Sprinkle the steaks generously with salt and black pepper or your favorite seasoning blend.

Always start with a clean grill — the Centers for Disease Control and Prevention (CDC) recommends using a damp cloth or paper towel to clean the grill surface. If you use a wire bristle brush, check the grill surface for any stray bristles before cooking. You can then coat the grill lightly with oil, using a paper towel to apply it evenly.

Fire up your charcoal or gas grill to a high heat — around 600 degrees Fahrenheit.

Place the steaks on the grill and cook until lightly charred and golden brown, about four to five minutes.

Use tongs to flip the steaks and continue cooking. Steak grilling times vary based on how rare you like your steak — cook another three to five minutes for medium-rare, five to seven minutes for medium or eight to 10 minutes for medium-well.

Check your meat to see if its done. Chef Dennis says touching the steak will tell you if its rare (soft), medium (somewhat soft with some spring to it) or firm (well-done). Invest in a digital meat thermometer for an accurate temperature — the CDC recommends heating to an internal temperature of 145 F for whole cuts of beef.

Transfer the steaks to a cutting board and let them rest for five minutes under loose foil before slicing.

Try adjusting the time your steak spends on the grill if you find that it is either too well-done or not cooked enough. Depending on the preferences of your dinner party, you can always cook a few pieces more or less.

Additionally, you can experiment with various recipes to add flavor and nutrients, such as our recipe for Sizzling Steakhouse Salad, a heart-healthy dish made with grass-fed beef.

Read more: 5 Healthy Red Meat Recipes That Satisfy

How To Buy The Perfect Ribeye Steak

Start with a high-grade, high-quality cut of beef if you really want to find the ideal steak, regardless of the type. Here are some things to consider when trying to find the ideal cut of ribeye steak:

Choose steaks that are at least 1 inch thick. Even 2 or 2 12 inches, which is what I used in this recipe, is possible.

The steak should have white fat marbling throughout, be bright red, and appear to be fresh. This marbling will result in a more tender cooked steak.

Steaks with significant amounts of external fat or gristle should be avoided. This indicates that there is less of the steak that is actually edible.

If all else fails, consult a butcher or the meat counter at your local grocery store. They are more than happy to assist you in finding exactly what you require and direct you to the best USDA PRIME steak.

2” Thick Bone-In Ribye Cook