Reverse Sear 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.