Time: 1 hour 20 minutes
Yield: 2 servings
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
Begin by preheating the oven to 225 degrees F.
Generously season the steak with salt and pepper. Steaks benefit from generous seasoning.
Place the steak on a wire rack set on top of a baking dish.
When the oven is preheated, roast the steak for 50-55 minutes for a medium-rare.
Heat the canola oil in a cast-iron skillet over medium-high heat.
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.
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.
Once a golden crust has formed, transfer the steak to a cutting board or tray and allow it to rest for 10 minutes.
Season with sea salt and pepper to taste, and serve!