Reverse Sear Steak Recipe

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5 from 66 votes

The Reverse Sear Steak Recipe involves pre-seasoning thick New York Strip steaks with coarse salt and pepper, then slow-cooking them in a low oven before finishing with a high-heat pan sear. Garlic, shallot, fresh thyme, and butter are used in the searing process to add aroma and richness. This technique yields evenly cooked steaks with a flavorful crust and tender interior, suited for thicker cuts.

Prep Time

2 hrs

Cook Time

1 hr 5 mins

Servings: 4

Calories: 850 kcal

Course: Main Course, Dinner

Cuisine: French, American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 850

% 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.