Reverse Seared Steak Recipe

Slices of steak on a plate topped with butter and herbs.

4.75 from 4 votes

Reverse Seared Steak Recipe

Learn how to reverse sear a steak, achieving rich, savory flavor with a crisp, golden exterior and tender, juicy center every time you cook!

Prep Time5

Cook Time40

Chilling Time/Rest Time12

Total Time12 45

Course: Main Course

Cuisine: American

Keyword: how to reverse sear a steak, reverse seared steak, reverse searing steak

Servings: servings

Equipment

1 Wire Rack
1 Sheet Tray
1 Probe Thermometer
1 (12-inch) Stainless Steel Skillet

Ingredients

1 ribeye at least 2 inches thick
kosher salt to taste
1 tablespoon neutral oil
½ stick salted butter cold
1 garlic head sliced horizontally
2 large sprig rosemary
2 large sprig sage
6 sprig thyme

US Customary - Metric

Instructions

Place a wire rack on top of a sheet tray. Add the steak to the wire rack, and season liberally with salt on all sides. Place the seasoned steak in the refrigerator, and leave it uncovered overnight.
1 ribeye, kosher salt to taste
To cook, preheat the oven to 300°F (149°C). Insert a probe thermometer into the thickest part of the steak, and set the thermometer to 115°F (46°F).
Transfer the steak to the oven, and cook for 35-50 minutes, depending on the thickness of the steak. Once the steak reaches an internal temperature of 115°F (46°C), remove it from the oven, and set aside.
Preheat a 12-inch stainless steel skillet over medium-high heat. Brush the neutral oil all over the surface of the steak, and lightly season with salt.
1 tablespoon neutral oil
Add the steak to the hot skillet, followed by the butter, garlic (cut side down), rosemary, sage, and thyme.
½ stick salted butter, 1 garlic head, 2 large sprig rosemary, 2 large sprig sage, 6 sprig thyme
As the butter melts, tip the pan towards you, and continuously baste the steak with the butter. Sear the steak for one to two minutes, or until a deep crust begins to form.
Flip the steak, and repeat the process. After one to two minutes, remove the steak from the heat, and transfer it to a cutting board.
Rest for five to ten minutes. Then, slice the steak into ½ inch thick pieces, cutting against the grain.
Transfer to a serving platter, top with a few slices of compound butter, and serve warm.

Video

Notes

Storage: Transfer leftover steak to an airtight container, and store it in the refrigerator for three to four days or in the freezer for up to three months.

Nutrition