Reverse-Sear Steak

Reverse-Sear Steak

4.9(521)

There are many, many ways to cook a steak, and each person likes theirs juuuuust a tad differently. But did you know you can reverse-sear a steak? Yup, that’s a thing. Seasoned with some fresh rosemary and thyme and slathered generously with butter, this reverse-sear steak method might change the way you cook your steak for good. Give it a try now.

Cook Time
-
Total Time
-
Yield
2 servings

How to Make It

1. Step
Preheat oven to 200°F/95°C.
2. Step
Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
3. Step
Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
4. Step
Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
5. Step
Sear the steak for 1 minute on one side, then flip.
6. Step
Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
7. Step
Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
8. Step
Turn the steak on its side and cook to render off any excess fat.
9. Step
Enjoy!

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