Description
Experience the ultimate steak with this reverse-seared method, ensuring a juicy interior and a flavorful crust. Perfect for ribeye, sirloin, or filet mignon, this recipe combines low oven cooking with a high-heat sear for maximum taste. Enjoy a restaurant-quality meal at home!
Ingredients
Scale
- 2 thick-cut steaks (ribeye, sirloin, or filet mignon, about 1.5 to 2 inches thick)
- Salt (preferably kosher or sea salt)
- Freshly ground black pepper
- 2 tablespoons vegetable oil (or any high smoke point oil)
- 2 tablespoons unsalted butter
- 2–3 cloves garlic, smashed
- Fresh herbs (such as thyme or rosemary, optional)
Instructions
- Choose Your Steaks: Select thick-cut steaks (1.5 to 2 inches thick) for optimal cooking and crust development.
- Season Generously: About an hour before cooking, season the steaks with salt and pepper on both sides. Let them sit at room temperature for 30-60 minutes.
- Preheat Your Oven: Set your oven to 250°F (120°C) for even cooking.
- Prepare a Baking Sheet: Line a baking sheet with aluminum foil and place a wire rack on top.
- Place the Steaks on the Rack: Position the seasoned steaks on the wire rack in the preheated oven.
- Cook Until Desired Temperature: Use a meat thermometer to check the internal temperature. For medium-rare, remove the steaks at 125°F (52°C), which takes about 30-45 minutes.
- Rest the Steaks: Let the steaks rest for 10-15 minutes to allow juices to redistribute.
- Heat the Skillet: While resting, heat a cast-iron skillet over high heat.
- Add Oil: Once hot, add vegetable oil and let it shimmer.
- Sear the Steaks: Sear the rested steaks for 1-2 minutes on each side until a deep brown crust forms.
- Add Butter and Aromatics: In the last minute of searing, add butter, smashed garlic, and herbs. Baste the steaks with the melted butter.
- Check for Doneness: For medium-rare, the internal temperature should be about 130°F (54°C) after searing.
- Rest Again: Remove the steaks from the skillet and let them rest for another 5-10 minutes.
- Slice and Serve: Slice against the grain and serve on a warm plate, drizzling with leftover butter and juices.
- Pairing Suggestions: Serve with roasted vegetables, creamy mashed potatoes, or a fresh salad, and enjoy with a glass of red wine.
Notes
- Adjust cooking times based on steak thickness and desired doneness.
- Letting the steaks rest is crucial for tenderness and juiciness.
- Prep Time: 60 minutes
- Cook Time: 45 minutes