Reverse Seared Steak

Inspired by many - Pants in the Kitchen, USA

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Growing up, my dad grilled steaks outside over a hot charcoal fire. Having no yard at my Brooklyn apartment, I’ve had to learn new methods. I first learned of the “reserve sear” method from Alton Brown. I dare say I like this method much better. Either way, when done right, there are still few things better in life than a perfectly cooked steak. I dare you to change my mind.

For perfect consistency each time, please buy a digital thermometer. Actually, please buy a digital thermometer in general. You can find them online for less than $15 and it is one item that I promise will vastly improve your cooking quality at home.

INGREDIENTS

STEAK (Comfortably serves 2 or more):

  • AT LEAST 2 INCH THICK (or greater) ribeye or strip cut steak (about 1.5 lbs)

  • Salt

  • 1 garlic clove

  • Fresh thyme springs

  • Fresh rosemary springs

  • 1 TBS unsalted butter

  • Olive oil

BLUE CHEESE COMPOUND BUTTER:

  • 1 stick of unsalted butter at room temperature (8 TBS)

  • 4 oz soft blue cheese

  • 1 small shallot

  • 1 tsp Worcestershire sauce

STEAK DONENESS TEMPERATURE:

  • Rare - 125°-130°

  • Medium Rare - 135°

  • Medium - 145°

  • Medium Well - 150°

  • Well Done - why?

GO FOR IT

STEAK:

  1. Season steak liberally all over with salt and let it rest while while it comes to room temperature for about 30 minutes

  2. On a baking or roasting pan with a rack, place steak on rack and into a 225° degree oven until internal temperature of steak reaches 110°-115° (this is why you need a digital thermometer - will take about 30-45 minutes to reach 115°)

  3. With some olive oil, heat a cast iron skillet on high until water evaporates almost immediately if dripped on pan

  4. Sear one side of steak until a nice crust forms (about 1 or 2 minutes)

  5. Flip steak over

  6. To pan, add 2 TBS butter and 1 TBS of olive oil along with smashed garlic clove, a couple fresh thyme springs, and a couple fresh rosemary springs

  7. Tilt pan to one side, and using a large spoon, baste steak by gathering flavorful liquid and spooning over top of steak over and over again for at least 90 seconds.

  8. Start to sear the sides of the steak to add to crust and color

  9. Begin checking internal temperature with digital thermometer for desired doneness. You will want to remove your steak a bit earlier than the recommended temperature as the steak will continue cooking for a few minutes after removed from heat (for example, I like my steak medium rare which is about 135° internal temp so I would remove my steak once it reaches 130°)

  10. Once desired temperature is reached, remove steak from pan and rest on a plate, pour pan juices on top of steak, then cover steak under foil for AT LEAST 10 minutes (for extra flavor, you can also place some blue cheese, compound butter, or unsalted butter and leave to melt on top of steak before placing under foil)

  11. After a rest, uncover steak and slice for serving (poor any juices on top of slices when serving) - ENJOY

BLUE CHEESE COMPOUND BUTTER:

  • Mince shallot very fine (should produce 2 or 3 TBS)

  • In a bowl, add soft butter, minced shallot, blue cheese, and Worcestershire sauce

  • Mix thoroughly

  • Form into a log and wrap tightly in plastic wrap

  • Place in refrigerator to harden before using (left overs will last in freezer for 6 months)

NOTES:

This method really only works with a thick cut of steak, which is why I put “AT LEAST 2 INCHES” in all caps. A thick steak is more satisfying anyway so do what you can to find a nice cut. I found a 2 inch, 1 ½ lb rib-eye for $16.50 per steak at Costco. You can see it in the pictures above. It was awesome.

The reverse sear method is here to help you easily achieve consistency. Starting in the oven means you don’t have to monitor a long cooking process in your pan while smoking up the kitchen and wondering if you’ve overcooked your steak. I use a cast iron pan to finish here and think butter basting adds a richness you can’t find on your grill. However, I cannot deny that charcoal and wood flavor is delightful so feel free to finish your steak on the grill after the oven and let me know how it goes.

I do not use steak sauce and neither should you. A well cooked cut of steak should speak for itself. However, I have found that I do sometimes like a little something extra. This is where the blue cheese compound butter comes into play. Add it or don’t but it’s very nice. You can also find other compound butter recipes online that use lemon and parsley or chilies and garlic. Do what makes you happy.