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Thick Steak Reverse Sear: The Ultimate Guide to Perfect Results

  • Total Time: 65 minutes
  • Yield: 2 Servings 1x

Description

Perfectly cooked, restaurant-quality steak at home using the reverse sear method for a tender, juicy, and flavorful ribeye with a beautiful crust.

Ingredients

Scale
  • 1 (1.5-2 inch thick) Ribeye Steak (or your preferred cut, like New York Strip or Filet Mignon), approximately 1.5-2 pounds
  • 2 tablespoons Olive Oil (or other high-smoke point oil like avocado or grapeseed oil)
  • 2 tablespoons Unsalted Butter
  • 4 cloves Garlic, minced
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • Kosher Salt, to taste (approximately 1-1.5 tablespoons)
  • Freshly Ground Black Pepper, to taste (approximately 1 teaspoon)

Instructions

  1. Pat the steak dry: Use paper towels to thoroughly dry the surface of the steak.
  2. Season generously: Season the steak liberally on all sides with kosher salt and freshly ground black pepper. Season at least 45 minutes before cooking, or the night before and let it sit uncovered in the fridge.
  3. Preheat your oven: Preheat your oven to 250°F (121°C).
  4. Place the steak on a wire rack: Place the seasoned steak on a wire rack set inside a baking sheet.
  5. Cook in the oven: Cook the steak in the preheated oven until it reaches an internal temperature of 115-120°F (46-49°C) for medium-rare (30-45 minutes). For medium, aim for 125-130°F (52-54°C). For medium-well, aim for 135-140°F (57-60°C).
  6. Rest the steak: Remove it from the oven and let it rest for at least 10 minutes.
  7. Prepare for searing: Place a heavy-bottomed skillet (cast iron is ideal) over high heat.
  8. Add oil to the skillet: Once the skillet is smoking hot, add the olive oil.
  9. Sear the steak: Carefully place the rested steak in the hot skillet. Sear for 1-2 minutes per side, or until a deep, golden-brown crust forms.
  10. Add butter, garlic, and herbs: Add the butter, minced garlic, rosemary sprigs, and thyme sprigs to the skillet. Tilt the skillet and use a spoon to baste the steak with the melted butter, garlic, and herbs for about 30-60 seconds per side.
  11. Check the internal temperature: Use your meat thermometer to double-check the internal temperature of the steak.
  12. Rest again (briefly): Remove the steak from the skillet and place it on a cutting board. Let it rest for another 5 minutes before slicing.
  13. Slice against the grain: Use a sharp knife to slice the steak against the grain.
  14. Serve immediately: Serve the sliced steak immediately. Drizzle the pan juices over the steak for added flavor.

Notes

  • Choose the right cut: A well-marbled ribeye is recommended, but New York strip or filet mignon also work well. Look for a steak that is at least 1.5 inches thick.
  • Use a reliable meat thermometer: Essential for ensuring the steak is cooked to your desired doneness.
  • Don’t overcrowd the pan: Sear the steak in batches if necessary.
  • Use high heat: The skillet should be very hot before adding the steak.
  • Rest, rest, rest: Resting the steak is crucial for a tender and juicy result.
  • Experiment with flavors: Feel free to experiment with different herbs and spices.
  • Consider a compound butter: For an extra layer of flavor, try topping the steak with a compound butter.
  • Troubleshooting:
    • Steak is not searing properly: Make sure the skillet is hot enough and that the steak is dry. You may also need to add more oil to the skillet.
    • Steak is overcooked: Use a meat thermometer to monitor the internal temperature of the steak. Remove the steak from the oven when it reaches the desired internal temperature.
    • Steak is tough: Make sure to slice the steak against the grain. You may also need to marinate the steak before cooking.
    • Garlic is burning: Add the garlic to the skillet after the steak has been searing for a minute or two. This will prevent the garlic from burning.
  • Serving Suggestions:
    • Serve with roasted vegetables, such as asparagus, broccoli, or Brussels sprouts.
    • Serve with mashed potatoes or sweet potato fries.
    • Serve with a side salad.
    • Top with a compound butter or a sauce, such as chimichurri or béarnaise.
  • Variations:
    • Garlic Herb Butter: Increase the amount of garlic and herbs in the butter basting mixture.
    • Spicy Steak: Add a pinch of red pepper flakes to the seasoning for a little heat.
    • Coffee Rub: Combine ground coffee, brown sugar, paprika, garlic powder, onion powder, salt, and pepper for a flavorful rub.
  • Storage:
    • Store leftover steak in an airtight container in the refrigerator for up to 3 days.
    • Reheat steak in a skillet over medium heat or in the oven at 300°F (149°C).
  • Prep Time: 10 minutes
  • Cook Time: 39-54 minutes

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Find it online: https://www.chefstrawberry.com/thick-steak-reverse-sear/