Reverse Sear Steak
Reverse Sear Steak
Ingredients
- 1 thick steak
- as needed kosher salt, for heavy seasoning
- a little bit high smoke point oil
- 1 knob butter
- 2 sprigs thyme, or rosemary
Instructions
- 1
Begin with a thick steak. Season it heavily on all sides with kosher salt.
⏱️ 2 min
- 2
Insert a wireless meat thermometer into the thickest part of the steak, ensuring it does not touch any bone.
⏱️ 1 min
- 3
Place the seasoned steak on a wire rack set over a baking sheet. Transfer it to an oven preheated to 120°C (250°F).
⏱️ 2 min•🌡️ 120
- 4
Cook the steak in the oven until the internal temperature reaches 48°C (119°F) for medium-rare, or 52°C (125°F) for medium doneness. This can take anywhere from 45 minutes to 1 hour or more, depending on the thickness of the steak.
⏱️ 45 min•🌡️ 120
- 5
Once the steak reaches the desired internal temperature, carefully remove it from the oven. Let it rest on the wire rack for a minimum of 10 minutes. This is crucial for juices to redistribute.
⏱️ 10 min
- 6
While the steak is resting, heat a heavy-bottomed pan (cast iron works best) over high heat until it is absolutely screaming hot. You should see wisps of smoke.
⏱️ 3 min
- 7
Add a little bit of high smoke point oil to the hot pan, just enough to coat the bottom. Immediately place the rested steak into the pan.
⏱️ 1 min
- 8
Sear the steak for 1 1/2 minutes on each side to develop a deep, rich crust.
⏱️ 3 min
- 9
Reduce the heat slightly to medium-high. Add a knob of butter and a couple of sprigs of fresh thyme or rosemary to the pan. Tilt the pan slightly and, using a spoon, baste the steak continuously with the melted butter and herbs for about 30 seconds.
⏱️ 1 min
- 10
Remove the steak from the pan and transfer it to a cutting board. Slice the steak against the grain into desired portions and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Reverse Sear Steak
- 1 thick steak
- as needed kosher salt, for heavy seasoning
- a little bit high smoke point oil
- 1 knob butter
- 2 sprigs thyme, or rosemary
Instructions
- 1
Begin with a thick steak. Season it heavily on all sides with kosher salt.
⏱️ 2 min - 2
Insert a wireless meat thermometer into the thickest part of the steak, ensuring it does not touch any bone.
⏱️ 1 min - 3
Place the seasoned steak on a wire rack set over a baking sheet. Transfer it to an oven preheated to 120°C (250°F).
⏱️ 2 min•🌡️ 120 - 4
Cook the steak in the oven until the internal temperature reaches 48°C (119°F) for medium-rare, or 52°C (125°F) for medium doneness. This can take anywhere from 45 minutes to 1 hour or more, depending on the thickness of the steak.
⏱️ 45 min•🌡️ 120 - 5
Once the steak reaches the desired internal temperature, carefully remove it from the oven. Let it rest on the wire rack for a minimum of 10 minutes. This is crucial for juices to redistribute.
⏱️ 10 min - 6
While the steak is resting, heat a heavy-bottomed pan (cast iron works best) over high heat until it is absolutely screaming hot. You should see wisps of smoke.
⏱️ 3 min - 7
Add a little bit of high smoke point oil to the hot pan, just enough to coat the bottom. Immediately place the rested steak into the pan.
⏱️ 1 min - 8
Sear the steak for 1 1/2 minutes on each side to develop a deep, rich crust.
⏱️ 3 min - 9
Reduce the heat slightly to medium-high. Add a knob of butter and a couple of sprigs of fresh thyme or rosemary to the pan. Tilt the pan slightly and, using a spoon, baste the steak continuously with the melted butter and herbs for about 30 seconds.
⏱️ 1 min - 10
Remove the steak from the pan and transfer it to a cutting board. Slice the steak against the grain into desired portions and serve immediately.
⏱️ 2 min