Perfect Reverse Seared Steak
Ingredients
- • 600 g ribeye or New York strip steak (thick cut)
- • 10 g coarse salt
- • 5 g black pepper (freshly cracked)
- • 15 ml vegetable oil (high smoke point)
- • 30 g butter
- • 3 item fresh thyme sprigs
- • 2 cloves garlic
Instructions
- 1
Remove steak from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
- 2
Preheat oven to 275°F (135°C). Season steak generously on all sides with salt and pepper, pressing seasoning into the meat.
- 3
Place steak on a wire rack set over a baking sheet. Insert a meat thermometer into the thickest part of the steak.
- 4
Bake in the oven until internal temperature reaches 90-95°F (32-35°C) for rare, 100-105°F (38-40°C) for medium-rare, or 110-115°F (43-46°C) for medium, about 25-35 minutes.
- 5
Remove steak from oven and let rest while heating a cast iron skillet over high heat until smoking hot.
- 6
Add oil to the hot skillet and immediately place steak in pan. Sear for 1-2 minutes per side until a deep brown crust forms.
- 7
In the final minute, add butter, thyme, and crushed garlic cloves. Tilt pan and baste steak with the aromatic butter.
- 8
Remove steak to a cutting board and let rest for 5-10 minutes. The internal temperature will rise about 5°F during resting.
- 9
Slice against the grain and serve immediately, spooning any pan juices over the top.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This reverse searing technique transformed how I cook steak at home - it delivers a perfectly pink interior with an incredible crust every time. Don't rush the process; the low-and-slow start followed by a blazing hot sear is foolproof for thick cuts."
