Reverse Sear Steak Recipe
Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef.
Ingredients
- 2 1-pound New York Strip Steaks
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 peeled shallot
- 12-14 sprigs fresh thyme
- 4 tablespoons unsalted butter
- coarse salt and fresh ground pepper 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
Make-Ahead: Reverse-seared steak is meant to be eaten as soon as it is done cooking.
How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warm.
How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
I prefer to cook with olive, ghee, clarified butter, or beef tallow. Do not be limited by these; please cook with your desired fat or oil.
If you feel like you may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly.
When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
Feel free to use your favorite steak seasoning.
If you let the steak sit seasoned for more than 24 hours, it causes it to begin drying out.
Cast iron or carbon steel pans are the best for searing steak, but you can use whatever you have.
Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
Since I prefer my steak medium rare, I like to remove it from the oven at 100° internally so that I have more wiggle room when pan searing to ensure it is not overcooked.
You will need at least a 12” pan to sear multiple steaks at a time.
Nutrition
Calories: 850kcalCarbohydrates: 4gProtein: 48gFat: 71gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 242mgSodium: 123mgPotassium: 788mgFiber: 1gSugar: 0.3gVitamin A: 985IUVitamin C: 12mgCalcium: 95mgIron: 5mg