The reverse sear is the absolute best way to cook a thick-cut steak (1.5 to 2 inches thick). Instead of searing it hot and fast first, you cook it low and slow in the oven before giving it a final, quick sear in a screaming-hot pan. This gives you ultimate control, an evenly cooked interior with no gray band, and a perfect, crisp crust.
Ingredients for the Steak:
- 1 large, thick-cut steak (1.5 to 2 inches thick), such as a ribeye, sirloin, or filet mignon
- Kosher salt and freshly ground black pepper
- 1 tablespoon high-smoke-point oil (like canola or grapeseed)
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs of fresh thyme or rosemary
Ingredients for the Garlic Herb Butter (Compound Butter):
- 4 tablespoons (55g) unsalted butter, softened
- 1 clove garlic, minced
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives or other herbs
Instructions:
- Prepare the Steak and Oven: Preheat your oven to a low temperature, 275°F (135°C). Pat the steak completely dry with paper towels. Season it very generously on all sides with kosher salt and black pepper. Place the steak on a wire rack set inside a baking sheet.
- Slow-Cook in the Oven: Place the baking sheet in the preheated oven. Cook until the steak’s internal temperature is about 10-15°F below your final desired temperature. This can take 40-60 minutes depending on the thickness. Use a meat thermometer for accuracy.
- For Medium-Rare: Pull the steak out of the oven at 115-120°F (46-49°C).
- For Medium: Pull at 125-130°F (52-54°C).
- Make the Compound Butter: While the steak is in the oven, mix the softened butter, minced garlic, parsley, and chives together in a small bowl. You can roll this into a log in plastic wrap and chill it, or just have it ready in the bowl.
- Get the Pan Screaming Hot: When the steak is out of the oven, heat a cast-iron skillet over high heat until it is extremely hot. Add the tablespoon of oil.
- Sear the Steak: Carefully place the steak in the hot skillet. Sear for about 1 minute per side, until a deep brown crust forms. Add the 2 tablespoons of butter, smashed garlic, and herb sprigs to the pan. As the butter melts, tilt the pan and spoon the foaming butter over the steak continuously for another 30 seconds.
- Rest is Crucial: Immediately transfer the steak to a cutting board. Place a slice of your prepared garlic herb butter on top and let it melt over the steak. Let the steak rest for 10 minutes. This is a critical step that allows the juices to redistribute, ensuring every bite is tender and juicy.
- Slice and Serve: After resting, slice the steak against the grain and serve immediately.
Yields: 1-2 servings per steak
Prep time: 10 minutes
Cook time: 45-60 minutes
Total time: About 1 hour 10 minutes