Reverse Sear Steak
Ingredients
- 1ribeye
filet mignon, or strip steak, 12- to 16-oz.
- 1 ¼ tspkosher salt
- Freshly ground black pepper
- 1 tbspneutral oil
- 2 tbspunsalted butter
- 2garlic cloves
- 2thyme sprigs
- Flaky sea salt
Directions
- 1
Arrange a rack in center of oven; preheat to 275°. Set a wire rack in a metal baking sheet. Arrange steak on wire rack; season all over with salt and a generous amount of pepper, gently pressing into steak to adhere. (If desired, transfer sheet with rack to the refrigerator and chill 6 to 12 hours.)
- 2
Transfer baking sheet to oven and bake until an instant-read thermometer registers 20° below desired temperature (110° for medium-rare, 120° for medium, 125° for medium-well). This should take 25 to 35 minutes for medium-rare (depending on the thickness of the steak) and up to 40 minutes for medium-well.
- 3
In a large cast-iron skillet over medium-high heat, heat oil until tiny wisps begin to rise off surface of pan. Using tongs, add steak presentation side down and cook until deeply browned on the bottom, about 1 minute.
- 4
Flip steak and add butter. Using a thick kitchen towel or heatproof oven mitt, grasp handle of pan and tilt it down toward you so melting butter begins to pool at the bottom. Add garlic and thyme to area of pan “above” the steak. Using a large metal spoon, spoon frothing butter over top of garlic, herbs, and steak. Continue to baste until steak is glistening, about 30 seconds.
- 5
Transfer steak to a large cutting board. Let rest 5 to 10 minutes, then slice against the grain.
Reverse Sear Steak
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About this Recipe
Master the Perfect Reverse Sear Steak
Unlock the secret to a steakhouse-quality meal right in your own kitchen with our Reverse Sear Steak method. This technique promises a truly perfect steak every time, delivering an incredibly even cook from edge to edge, culminating in that irresistible, gorgeously browned crust that's truly beyond your wildest dreams. Forget overcooked edges and raw centers; the reverse sear method slowly brings your ribeye, filet mignon, or strip steak to temperature before a final, high-heat sear locks in flavor and creates that coveted Maillard reaction.
What makes this particular reverse sear steak stand out? It's all about the finishing touches. We infuse rich, savory notes into the final sear with fragrant unsalted butter, crushed garlic cloves, and fresh thyme sprigs. This aromatic bath not only creates an incredible crust but also bathes your main dish in layers of delicious flavor, transforming a simple piece of meat into a showstopper.
This recipe is naturally gluten-free, making it an excellent choice for a variety of dietary needs. It's ideal for a special date night, a memorable Valentine's Day dinner, or when you want to impress guests at a dinner party with a truly romantic meal. The beauty of reverse searing lies in its forgiving nature and the superior results it yields. Remember to choose a thick cut of steak (1 1/2 to 2 inches) for the best outcome, pat it thoroughly dry before seasoning, and don't skimp on the resting time after searing – this is crucial for juicy, tender results. Finish with a sprinkle of flaky sea salt for that extra touch of gourmet perfection!