REVERSE SEARED STEAK
2 1½ to 2 inch thick steaks Ribeye, New York Strip, or Filet Mignon work well Kosher salt Freshly ground black pepper 1 Tablespoon vegetable oil
Ingredients
Optional for basting 2 Tablespoons butter fresh rosemary and thyme 2 cloves garlic, peeled
Choosing the steak
This method works best for thick cut steaks that are around 1½ to 2 inches thick. Filet mignon, ribeye, and strip steak all work well. For best results pick a well marbled cut of meat.
1
Season and bake
Preheat oven to 250°F. Season the steaks then set them on a wire rack on a baking sheet and place in the oven. Cook the steaks until they are about 15°F below your desired final temperature Remove the steaks and set aside.
2
Sear the steak
Heat 1 Tablespoon of oil in a cast iron pan. When the oil is just beginning to smoke add the steaks to the pan and sear on each side for about 1 minute until well browned. For very thick cuts you will also want to sear the edges.
3
Baste the steak
For additional flavor, when searing the second side, melt 2 tablespoons of butter and toss in some fresh herbs and garlic cloves. Then spoon the butter over the steak to baste.
4
A juicy thick cut steak is the king of special occasion dinners, and using the reverse sear cooking method will help ensure a perfectly cooked, steakhouse quality result every time.
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STEAKHOUSE
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