Updated February 16, 2022

I find a well cooked steak (not to be confused with a well-done steak) hard to resist. Most people have favorite foods, but I do not. Really. I like too may things to pick one as my all-time favorite. Despite not having a favorite food, a medium rare steak is at somewhere near the top of my list.

Steakhouses can be pricey. However, I admit that I am willing to pay good money for a steak at a fancy restaurant. If I am being realistic, that isn’t the most financially sound thing to do every time a steak craving hits. You can buy a good quality steak for a fraction of the cost and achieve restaurant quality deliciousness in your own home. I tend to be a fan of ribeyes and New York strips. Sometimes bone-in, sometimes boneless… it really depends on my mood and what is available. With a few simple ingredients and a bit of patience, you will be on your way to steak bliss.

This method of cooking starts with baking the steak at a low temperature until it reaches 5 degrees below your desired temperature. My preferred temperature is medium-rare which so I will pull the steak from the oven at 125 degrees F. You finish the steak by searing it in a hot pan. This will give it a nice crust and color. Next you will lower the heat and baste in a garlic herb butter. By doing this you are adding flavor to your meat.

Don’t forget to practice just a few more minutes of patience because the last step is an important part of the process. You need to let the steak rest for at least 5 minutes. You’ll want to aim for closer to 10 minutes if the cut of steak is quite thick. When you let the steak rest, you are allowing the juices to redistribute. I promise your patience will be rewarded with when you take a bite of this delectable steak.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.

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Reverse Sear Steak

Prep Time5 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 5 minutes mins

Course: Main Course

Cuisine: American

Keywords: beef, steak

Servings: 2

Ingredients

• 1 ribeye steak, 1.5-2 inches thick
• 1 tsp salt, to taste
• 1 tsp pepper, to taste
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 3-4 cloves of garlic, peeled and smashed
• 3 sprigs of thyme
• Maldon salt optional

Instructions

• Preheat oven to 200 degrees F.
• Pat steak dry with a paper towel. Season with salt and pepper on both sides. (Recipe calls for 1 tsp of each. Add more or less based on preference).
• Place steak on a wire rack on top of a baking sheet. Position on the center rack of the oven and bake until steak reaches an internal temperature of 125 degrees F (for medium-rare). This will take approximately 50 minutes.
• Heat olive oil and 1 tbsp of butter in a pan (preferably a cast iron skillet) on medium-high heat. When almost smoking, sear steak for 1 minute on each side.
• Reduce heat to medium low and add remaining 2 tbsp of butter, garlic, and thyme to pan. Tilt the pan and using a large spoon, baste steak for about 1 minute with fragrant butter.
• If the steak has excess fat on the side, use tongs to hold the steak fat side down to render out the fat.
• Remove steak from pan. Let rest for at least 5-10 minutes before cutting and/or serving. Top with cooked garlic , thyme and finish with Maldon salt (optional).

Notes

Make sure to cut steak against the grain for easy to chew pieces.