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 1/2" to 2″ thick cuts such as a ribeye, New York or filet mignon)
2tspDiamond kosher salt (half on each side)
2tspground black pepper(half on each side)
1tbspneutral oil(such as peanut, canola oil or even beef tallow)/
Optional for butter basting
2tbspunsalted 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.