Reverse Sear Steak

My preferred method for cooking a steak.

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Reverse Sear Steak

  • Total time: 1 Hour
  • Servings: 1-2 Servings

Ingredients

  • Any 1-2 inch thick steak (ribeye, new york strip, t-bone, etc.)
  • Kosher Salt
  • Pepper
  • 1 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 2 Cloves Garlic, crushed
  • 1 Sprig Fresh Thyme, optional

Directions

  • 1)

    Take steak out of fridge at least 20 minutes before cooking to get it as close as possible to room temperature.

  • 2)

    Place steak on wire rack in baking sheet, pat dry and sprinkle both sides liberally with salt and pepper.

  • 3)

    Preheat oven to 225°F

  • 4)

    Place steak in oven and bake until internal temperature reaches 115°F. This can be anywhere from 20 to 40 minutes.

  • 5)

    About 5 minutes before steak is done in the oven, heat olive oil in a cast iron skillet until oil begins to smoke.

  • 6)

    Place steak in skillet and add butter, garlic and thyme.

  • 7)

    Sear the steak for just 30 seconds to 1 minute on each side while spooning the melted butter over the steak. Also sear the edges briefly. Do not over-sear. Leaving the steak too long in the skillet will over-cook the interior. You want it in the skillet just long enough to form a nice crust on the outside.

  • 8)

    Remove from skillet and serve immediately. The reverse sear method does not require the steak to rest after cooking.