The Best Reverse-Sear Method for Thick Steaks

The Best Reverse-Sear Method for Thick Steaks

The best reverse-sear method, bakes tender and juicy thick steaks at a low temperature then sears them in a hot cast-iron skillet for a perfect crust.

Preparation Time
5 mins
Cooking Time
60 mins
Total Time
1 hr 5 mins
Calories
568 Calories

Recipe Instructions

Step 1
Position racks in the middle and lower third of the oven. Place a cast-iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
Step 2
Pat steaks dry with a paper towel; season generously on all sides with salt and black pepper. Place on the wire rack on the baking sheet.
Step 3
Bake in the preheated oven on the middle rack until an instant-read thermometer inserted into the center reads 120 degrees F (49 degrees C) for medium-rare. Begin checking the temperature at 40 minutes; continue baking and checking temperature every 10 minutes. Remove steaks from oven; set aside.
Step 4
Carefully remove hot cast-iron skillet from the oven using an oven mitt. Set it on the stovetop over medium-high heat. Add oil; heat until barely starts smoking. Carefully add steaks, releasing them away from you so oil doesn't splatter in your direction. Cook until a golden crust forms, 2 minutes per side, flipping only once. Stand steaks on their sides to render any fat using tongs.
Step 5
Reduce heat to low; add butter, garlic, and rosemary to skillet. Baste steaks with butter mixture using a spoon, about 3 minutes. Transfer steaks to a cutting board; rest about 10 minutes.
Step 6
Serve steaks whole or sliced; sprinkle with sea salt flakes.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons kosher salt
  • 2 tablespoons ground black pepper
  • 3 cloves garlic, crushed
  • 2 sprigs fresh rosemary
  • 4 tablespoons canola oil
  • 2 (6 ounce) (2-inch-thick) rib-eye steaks
  • 1 pinch sea salt flakes to taste

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