A steak first cooked in a low-temp oven for a perfect interior, then seared in a super hot skillet for that flavorful dark golden crust we crave. The reverse sear method is the ultimate way to cook thick-cut steaks like a rib eye.
1steak(1 ½" to 2″ thick cuts such as a ribeye, New York or filet mignon)
2teaspoonDiamond kosher salt (half on each side)
2teaspoonground black pepper(half on each side)
1tablespoonneutral oil(such as peanut, canola oil or even beef tallow)
Optional for butter basting
2tablespoonunsalted butter
3sprigsfresh herbs such as thyme and rosemary sprigs
1minced shallot
2smashed whole garlic cloves
Instructions
Season the steak heavily with kosher salt at least 1 hour prior to cooking. Place the steak on a cooling rack on top of a parchment paper or foil-lined sheet pan.
Preheat your oven to 250° F to 275° F (however low your oven will go)
Place the steak in the oven and cook until the internal temperature of the steak reaches the desired "pull temperature," 120°F for medium-rare (10 degrees below your target finished internal temperature). *See chart for other temperature options.
Remove from oven and rest the steak uncovered for 5 to 10 minutes to let cool slightly before searing.
Heat up a heavy-bottom skillet (preferably cast iron or carbon steel) over high heat until it just starts to smoke, then add about 1 tablespoon of neutral oil and let heat through for about 30 seconds.
Carefully place the steak in the skillet to sear for 2 minutes per side. Add the butter and herbs (if using) after about 1 minute and baste the melted butter onto the steak with a spoon as it sears.
Slice against the grain and serve immediately with a sprinkle of coarse finishing salt.
Notes
Buy one larger thick-cut steak rather than two smaller ones.
Season your thick-cut steak right when you bring it home (up to a day before cooking). This will allow the salt to fully penetrate the meat and act as a dry brine.
Use a probe thermometer in the oven. It's easy and ensures a proper temp without guesswork.
Don't sear for more than 2 minutes per side, or the steak can overcook.