Reverse Seared Steak

Low oven first, screaming sear last. Edge to edge pink, every time.

⏱ 1 hr · medium · 🍽 serves 4

Ingredients

• 2 thick-cut ribeye or strip steaks, at least 1 1/2 inches
• 2 tsp kosher salt
• 1 tsp coarse black pepper
• 2 tbsp neutral oil
• 3 tbsp butter
• 4 garlic cloves, smashed
• 3 sprigs thyme

Steps

1. Salt the steaks on all sides and rest them uncovered in the fridge at least 4 hours, ideally overnight.
2. Heat the oven to 250F. Set the steaks on a rack over a sheet pan and cook 30-45 minutes, until the center reads 15 degrees below your target.
3. Rest 10 minutes while you heat a cast iron skillet until it is smoking.
4. Sear in the oil, 60-90 seconds a side, until a hard crust forms.
5. Add the butter, garlic and thyme and baste continuously for 45 seconds.
6. Rest 5 minutes and slice against the grain.