Reverse Sear Steak


Posted: June 24

Time: 1 hour 20 minutes

Yield: 2 servings

recipe image

We all love a steak with a nice crust on it. But it can be hard to control the temperature or preferred doneness when cooking steak in a hot, hot skillet. One way to hack this problem is with Reverse Sear Steak, which basically means roasting steak in the oven to perfection, then searing it in a cast-iron skillet. To finish, baste the Reverse Sear Steak in a butter-herb sauce for that golden glow of extra richness.


Ingredients

• 1 (2 inch-thick) rib-eye steak • salt, to taste • freshly ground black pepper, to taste • 2 tablespoons canola oil • 2 tablespoons butter • 3 cloves garlic, crushed • 2 sprigs rosemary • sea salt, optional, for garnish

Directions

Step 1

Begin by preheating the oven to 225 degrees F.

Step 2

Generously season the steak with salt and pepper. Steaks benefit from generous seasoning.

Step 3

Place the steak on a wire rack set on top of a baking dish.

Step 4

When the oven is preheated, roast the steak for 50-55 minutes for a medium-rare.

Step 5

Heat the canola oil in a cast-iron skillet over medium-high heat.

Step 6

Add the steak and cook—flipping once—until a crust forms on both sides of the steak, about 1 minute per side. Be careful about searing the steak; the interior is already perfectly cooked and searing it too long can cause the steak to become overcooked.

Step 7

Reduce the heat to low and add the butter, garlic, and rosemary to the cast iron. Allow the butter to melt into a pool in the skillet by carefully tipping it to one side, so the butter pools closer to the heat and the steak rests slightly above the heat; this will help prevent overcooking. Use a spoon to continually baste the butter onto the steak for about 30 seconds-1 minute.

Step 8

Once a golden crust has formed, transfer the steak to a cutting board or tray and allow it to rest for 10 minutes.

Step 9

Season with sea salt and pepper to taste, and serve!


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