Reverse Sear Steak
The reverse sear steak method will change the way you cook steak forever. This simple two-step process delivers perfectly cooked steak every time. Guaranteed.
Servings: 6 servings
Calories: 310kcal
Ingredients
- 3 steaks 1.5 to 2-inch thick, such as ribeye or filet mignon
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon olive oil
- 3 Tablespoons unsalted butter
- 1 bunch fresh herbs thyme and rosemary
- 4 cloves garlic
Instructions
- Preheat the oven to 300ºF. Place a wire rack over a baking sheet. Set aside.
- Pat the steaks dry with paper towels, then season generously on all sides with salt and pepper. Place the steaks on to the prepared baking sheet, leaving space between each steak.
- Bake until an instant-read thermometer reads the internal temperature reaches the your preferred doneness. (95ºF for rare, 105ºF for medium rare, 110ºF for medium, 115ºF for medium well, and 125ºF for well done). This will take about 15-30 minutes, depending on thickness and desired temperature. Check often after 15 minutes. Remove the steaks from the oven and set aside. (Note: Use the chart above for overall reference. This is not the final temperature, just to remove from the oven).
- Heat a cast iron skillet (or heavy skillet) over medium-high heat until hot. Add the oil, then sear the steaks on all sides until a deep brown crust forms, about 1-2 minutes per side. Cook until the internal temperature using an instant-read thermometer reaches just below desired doneness. (115-120ºF for rare, 120-125ºF for medium rare, 130-135ºF for medium, 145-150º for medium well, and 155ºF+ for well done).
- Reduce the heat to low and add the butter, garlic and fresh herbs. Once melted, use a spoon to baste the tops of the steaks for 1 minute. Allow the steak to rest for 5-10 minutes before slicing against the grain. Leftovers stay fresh covered in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: The steaks can be seasoned ahead of time, covered and frozen for up to 3 months.
- Steak: Use steaks that are at least 1.5 to 2 inches thick. Thicker steaks cook more evenly and give you enough time to develop a good sear without overcooking the inside.
- Herbs: You can use dried thyme and dried rosemary as a substitute.
Nutrition
Calories: 310kcal | Carbohydrates: 1g | Protein: 23g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 642mg | Potassium: 321mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 2mg
