Perfect Reverse Sear Steak

Prep Time
5 minutes

Cook Time
35-45 minutes

Servings
2

WHAT YOU’LL NEED

  • Sheet Pan

  • Wire Baking Rack

  • Digital Meat Thermometer

  • 12 inch Cast Iron Skillet

  • Tongs

INGREDIENTS

  • (2) 1½ - 2 inch thick steaks (Ribeye, New York Strip, or Filet Mignon)

  • Kosher Salt

  • Freshly Ground Black Pepper

  • 1 Tablespoon Vegetable or Olive Oil

  • 1-2 Tablespoons Butter

  • 2-3 Sprigs Fresh Rosemary / Thyme

  • 1-2 Garlic Cloves

INSTRUCTIONS

  1. Remove steaks from fridge and allow them to come to room temperature prior to cooking.

  2. Preheat your oven to 250°F. Line a sheet pan with foil and set a wire baking rack inside.

  3. Season the steaks with salt and pepper on both sides. Then, set the steaks on the wire rack and place in the oven. Insert your digital thermometer horizontally through the side of the steak.

  4. Cook the steaks until they are about 15° below your desired final temperature, (see guide below). On a 1½ inch ribeye or filet, plan on a cook time anywhere from 25-40 minutes, depending on your oven.

  5. When the steaks are nearing the target temperature, place a cast iron skillet or carbon steel pan on your strongest burner and set to high heat. Add oil to the pan.

  6. When the oil just begins to smoke, add the steaks and cook for around 1 minute per side until well browned. For thicker cuts, sear the sides, as well.

  7. In the last minute of cooking add 1-2 tablespoons of butter, a few sprigs of fresh rosemary and/or thyme, and 1-2 cloves of garlic. Using a spoon, baste the steak with the butter.

  8. When the steaks are well browned and around 5°F below the final serving temperature, remove them from the pan and transfer to a cutting board. Tent loosely with foil and allow to rest for 5-10 minutes before serving.

  • Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior.

  • Medium-Rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior.

  • Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°.

  • Medium-Well is not pink at all and is achieved at 150° to 155°.

  • Well-Done is reached at 160° and above and is characterized by a uniform brown color.