Ribeye Recipe Sheets
Five printable, one-page HTML cooking sheets for ribeye steaks - every common method, same visual style, target temps highlighted.
The Methods
| Sheet | When to use |
|---|---|
| Cast Iron Sear & Bake | The classic. Weeknight ribeye, ~10 min cook. |
| Oven Reverse Sear (Fresh) | Thick steaks, edge-to-edge pink, no sous vide needed. |
| Oven Reverse Sear (Frozen) | Forgot to thaw, no sous vide. |
| Sous Vide (Fresh) | Most forgiving - set the bath, walk away. |
| Sous Vide (Frozen) | Frozen vac-sealed steak straight from freezer to bath. |
How to use
Open any .html file in a browser and print (Cmd/Ctrl+P). Each sheet is formatted to fit one page with print-friendly margins.
Common notes across all methods
- Get a thermometer. Every sheet relies on internal temp, not the clock. My favorite: the ThermoWorks Thermapen One - instant read, sub-second response.
- Pat the steak very dry before searing. This is the single biggest factor in crust quality.
- Salt early. Pepper late. Salt before cooking; pepper after resting (pepper burns in a hard sear). My favorite: Maldon Sea Salt Flakes - nice flavor and texture.
- Don’t skip the rest (except after sous vide / reverse sear, where the long rest already happened).
License
Public domain - do whatever you want with them.