Description
This Reverse Sear Steak is made with a thick piece of steak, grapeseed oil, butter, garlic, thyme and baked and seared to perfection.
Ingredients
Scale
- 1 thick cowboy steak or any thick steak
- 3 tablespoons grapeseed or canola oil
- 3 tablespoons salted butter
- 2 cloves garlic, smashed
- 3 sprigs thyme
Instructions
- Preheat the oven to 200°F.
- Pat the steak dry with paper towel, and generously season with salt on all sides of the steak. You want to salt the steak one hour before cooking per inch thick the steak is. This means if I am cooking a 2 inch steak, I will salt my steak 2 hours before cooking. Some people even salt the steak overnight and this will bring in the most flavor!
- Transfer the steak to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the temperature reaches 125°F for medium-rare. Adjust the bake time if you like your steak more well done.
- In a cast iron, heat the grapeseed oil over high heat until smoking. Do not use olive oil as the smoke point is lower.
- Sear the steak for 1 minute and then flip.
- Add the butter, garlic, and thyme and swirl in the pan until the butter melts. Transfer herbs and garlic on top of steak and baste the steak using a large spoon. Keep basting for 1 minute and baste the other side for 30 seconds.
- Place the steak on a cutting board and wrap it in aluminum foil. Let it rest for 5 minutes before cutting.
Notes
- Use a thick cut of steak: A thick cut of steak, such as ribeye or filet mignon, is ideal for the reverse sear method. It allows for a more even cook and retains more moisture.
- Season the steak liberally: Season the steak generously with salt and pepper, or your preferred seasoning, before cooking.
- Preheat your oven or grill: Make sure your oven or grill is preheated to the desired temperature before cooking the steak.
- Use a meat thermometer: Use a meat thermometer to monitor the internal temperature of the steak and ensure it reaches the desired level of doneness. For rare it is 125°F. For medium-rare it is 135°F. For medium it is 145°F. For medium-well it is 150°F. Well done is 160°F (highly suggest you don’t go to well done).
- Let the steak rest: Let the steak rest for a few minutes before slicing to allow the juices to redistribute and the steak to become more tender.
- Finish with high-heat sear: Finish the steak with a high-heat sear in a cast-iron skillet or on a grill. This will create a delicious crust on the outside of the steak.
- Use a good quality steak: Use a good quality steak for the best results. Look for steak that is well-marbled and from a reputable source.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Reverse Sear
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 207
- Sodium: 72 mg
- Fat: 6.5 g
- Saturated Fat: 2.5 g
- Protein: 34.5 g
- Cholesterol: 66 mg
