Slow-Roasted Pistachio-Crusted Ribeye
Last updated Mar 31, 2026
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Slow-Roasted Pistachio-Crusted Ribeye
Serves: 2-3
Total: 65-120M
Prep: 20M
Cook: 45-60M
5.0
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Preparación de la receta
For the Steak:
- 1 large ribeye steak (1½–2" thick, about 1½–2 lbs)
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup pistachios, finely chopped
- 2 tbsp breadcrumbs
- 1 tbsp grated Parmesan cheese
- 1 tbsp butter, melted
- 1 tsp garlic, minced
- 1 tsp fresh rosemary or thyme, chopped
- Roasted potatoes
- Grilled asparagus
- Garlic butter
Herramienta clave
Instrucciones de la receta
1
Prepare the Steak: Remove the ribeye from the refrigerator about 30 minutes before cooking.
Pat dry with paper towels and season generously with:
- salt
- black pepper
2
Insert the TempSpike Pro Thermometer: Insert the TP980 TempSpike Pro probe from TempPro into the center of the steak.
This allows you to track the internal temperature continuously throughout the cooking process.
3
Slow Roast the Steak: Preheat your oven to 275°F (135°C). Place the steak on a wire rack over a baking sheet. Roast until the internal temperature reaches 115–120°F (for medium-rare finishing). This usually takes about 35–45 minutes, depending on thickness.
4
Prepare the Pistachio Crust: In a bowl, mix:
- chopped pistachios
- breadcrumbs
- Parmesan
- melted butter
- garlic
- herbs
5
Sear the Steak: Heat a skillet over high heat with a little oil. Remove the steak from the oven and sear for 1–2 minutes per side until a deep crust forms.
6
Apply the Pistachio Crust: Press the pistachio mixture onto the top of the steak. Place the steak back into the oven for 5–10 minutes.
7
Final Temperature Check: Monitor the steak using your TP980 TempSpike Pro. Remove it when it reaches 130–135°F for medium-rare. This ensures a perfectly cooked, juicy interior.
8
Rest the Steak: Let the steak rest for 5–10 minutes before slicing. This locks in the juices and keeps the meat tender.
Serving Suggestions
Slice the steak against the grain and serve with:
- roasted potatoes
- grilled vegetables
- a light salad
The pistachio crust adds a rich, nutty crunch that pairs beautifully with the tender ribeye.
Target Internal Temperatures
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140°F (60°C)
Pro Tips
- Use a thick-cut steak for best results
- Always monitor temperature with the TP980 TempSpike Pro
- Slow roasting ensures even cooking edge-to-edge
- Resting is essential for juicy steak
Vídeo de la receta
