Reverse Sear Steak Recipe
User Reviews
5
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Prep Time
2 hrs
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Cook Time
1 hr 5 mins
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Servings
4
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Calories
850 kcal
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Course
Main Course, Dinner
Reverse Sear Steak Recipe
Description
This method begins by drying the steak and seasoning it thoroughly with coarse salt and cracked black pepper. The steak is refrigerated uncovered to allow the seasoning to penetrate and to dry the surface, which helps develop a crust during searing. After resting, the steak is cooked slowly in a 200°F oven until it reaches an internal temperature of around 100°F—this ensures even doneness without overcooking.
Next, the steak is seared quickly in a hot cast iron or carbon steel pan with olive oil, butter, garlic cloves, shallot, and fresh thyme. This final step produces a richly browned exterior through the Maillard reaction, while infusing the meat with aromatic flavors. The result is a steak with a crisp crust and juicy, medium-rare center.
This recipe best suits steaks at least 1½ inches thick and ideally uses a heavy pan for effective searing. The steak is intended to be served immediately after cooking. Adjustments in cooking times may be needed based on steak size or preferred doneness. The technique favors immediate consumption due to texture and flavor.
Ingredients
- 2 pound New York Strip Steaks
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 shallot peeled
- 12-14 thyme sprigs, fresh
- 4 tablespoons butter unsalted
- salt coarse salt and fresh ground, to taste
- black pepper coarse salt and fresh ground, to taste
Instructions
- Start by patting the steak on all sides with a paper towel. This will help to keep the outside of the steak as dry as possible to help create a great crust when searing.
- Next, season the steak on all sides with coarse salt and cracked pepper.
- Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours. This pre-seasoning process will allow the salt and pepper to penetrate deep into the meat so that every bite is perfectly seasoned. This works exceptionally well when the steak is at least 1 ½” + thick.
- When you’re ready to prepare it, preheat the oven to 200°. Place the steak on the rack over a sheet tray in the middle of the oven and cook for roughly 45 to 60 minutes. You want it to reach 100° internally, and the timing in the oven will depend on how thick and heavy the steak is.
- Remove the steak from the oven and briefly set it to the side. Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
- For a medium-rare internal steak, place it in the pan, turn the heat down to medium, and let the steak cook for 1 minute.
- Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.
- Flip the steak over, turn the heat down to low-medium, and cook it for 1 minute. Then, add the garlic, shallots, thyme, and butter to the pan with the steak.
- Baste the steak with a spoon for 2 minutes to help brown and flavor more. Remove the steak once it reaches 120° to 125° internally for medium-rare.
- Let the steak rest for 3 to 4 minutes. Slice and serve it as is or with some Maître D’ Butter.
Notes
- Consume reverse-seared steak immediately after cooking for best texture and flavor.
- To reheat, quickly re-sear in a hot pan with a mild oil until warmed through.
- Store cooked steak covered in the refrigerator for up to three days; do not freeze.
- Preferred cooking fats include olive oil, ghee, clarified butter, or beef tallow, though any fat can be used.
- If overcooked, stand the steak upright while resting to help heat escape faster.
- Adjust cooking times by about one minute per side for smaller steaks.
- Use favorite steak seasoning; seasoning the steak beyond 24 hours may dry it out.
- Cast iron or carbon steel pans provide optimal searing but alternatives can be used.
- The Maillard reaction, responsible for browning and flavor, occurs between 285° and 350°F.
- Removing steak from the oven at 100°F internal temperature provides control over final doneness.
- A 12-inch pan is recommended when searing multiple steaks simultaneously.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 850 kcal
% Daily Value*
| Calories | 850kcal | 43% |
| Carbohydrates | 4g | 1% |
| Protein | 48g | 96% |
| Fat | 71g | 109% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 1g | 50% |
| Cholesterol | 242mg | 81% |
| Sodium | 123mg | 5% |
| Potassium | 788mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 12mg | 13% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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