⏤ The Recipe
Reverse Seared Steak.
Learnhow to reverse sear a steakthat’s tender and juicy in the center with a crisp, golden brown crust and irresistible, rich, savory flavor. I’ll walk you through the two-step process, providing all my top tips to help you achieve a restaurant-quality steak at home.
Prep
5m
Cook
40m
Total
12h
Serves
2
⏤ The Story
Learnhow to reverse sear a steakthat’s tender and juicy in the center with a crisp, golden brown crust and irresistible, rich, savory flavor. I’ll walk you through the two-step process, providing all my top tips to help you achieve a restaurant-quality steak at home.
Believe it or not, cooking steak at home doesn’t have to be intimidating. It’s actually one of my favorite meals to make, and it doesn’t require any complicated steps or fancy kitchen tools.
The key is to use a good cut of meat and the proper technique. I promise a great steak isn’t out of reach. You’ve got this, and I’ll guide you through the process.
This method is widely regarded by chefs and steak enthusiasts as one of the best tThis method is widely regarded by chefs and steak enthusiasts as one of the best techniques for cooking a steak, particularly for larger, thick steaks like ribeye or tomahawk.
⏤ The Method
Step by step.
- 1
Place a wire rack on top of a sheet tray. Add the steak to the wire rack, and season liberally with salt on all sides. Place the seasoned steak in the refrigerator, and leave it uncovered overnight.
- 2
To cook, preheat the oven to 300°F (149°C). Insert a probe thermometer into the thickest part of the steak, and set the thermometer to 115°F (46°F).
- 3
Transfer the steak to the oven, and cook for 35-50 minutes, depending on the thickness of the steak. Once the steak reaches an internal temperature of 115°F (46°C), remove it from the oven, and set aside.
- 4
Preheat a 12-inch stainless steel skillet over medium-high heat. Brush the neutral oil all over the surface of the steak, and lightly season with salt.
- 5
Add the steak to the hot skillet, followed by the butter, garlic (cut side down), rosemary, sage, and thyme.
- 6
As the butter melts, tip the pan towards you, and continuously baste the steak with the butter. Sear the steak for one to two minutes, or until a deep crust begins to form.
- 7
Flip the steak, and repeat the process. After one to two minutes, remove the steak from the heat, and transfer it to a cutting board.
- 8
Rest for five to ten minutes. Then, slice the steak into ½ inch thick pieces, cutting against the grain.
- 9
Transfer to a serving platter, top with a few slices of compound butter, and serve warm.
⏤ Chef's Notes
Storage:Transfer leftover steak to an airtight container, and store it in therefrigerator for three to four days or in the freezer for up to three months.
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