Bring a restaurant-quality steak right to your kitchen with this Reverse Sear Steak. It is a fabulous method for achieving a juicy, evenly-cooked steak with a deep, flavorful crust. Whether you're planning on an elegant dinner with friends or an indulgent family dinner, this recipe is sure to please.
If you have never tried reverse searing a steak, you are in for a treat!
Reverse sear steak might sound fancy, but it’s actually a ridiculously easy process that is not just for special occasions.
Follow along and before you know it you will be serving up steaks that are juicy, evenly cooked, and absolutely delicious.
Why Our Recipe
EASY, NO WORRIES:
Making Reverse Sear Steak might sound intimidating, but it's actually a method that's incredibly straightforward. Just follow along and enjoy the process!
RESTAURANT-QUALITY AT HOME:
If you're craving that rich, perfectly seared crust and juicy interior you get at a steakhouse, this recipe is your ticket. Using this technique, you'll achieve steakhouse-quality results without ever leaving your kitchen.
FAMILY-FRIENDLY:
This recipe is kid-approved and works just as well for special occasions as it does a simple family meal.
Ingredients and Substitutions
- Boneless Ribeye Steak: Make sure you use a thick steak for this recipe - at least 1 ½ to 2 inches thick. A thick-cut New York Strip steak, t-bone, or filet mignon would also be a great option, but make sure you adjust the cooking time if you go with a smaller or larger cut of beef.
- Salt: Use sea salt or kosher salt.
- Black Pepper: Fresh ground is best.
- Unsalted Butter: Salted works if that is what you have on hand.
- Garlic Cloves: Crushed and added during the basting process to infuse the steak with aromatic goodness.
- Fresh Rosemary: Fresh thyme could be used if you prefer.
How to Reverse Sear a Steak
Tips & Tricks
- Choose the Right Cut: Opt for thicker cuts like ribeye or strip steak, ideally 1.5 to 2 inches thick.
- Dry Brine: Sprinkle salt on your steak at least 4 hours before cooking.
- Use a Thermometer: An instant-read thermometer is your best friend. Aim for an internal temperature of 100°F before the high-heat sear. Because the final time needed will depend on several factors, including the thickness of your steak, a thermometer is critical for the perfect steak!
- Resting Period: After the initial cook, let the steak rest while you increase the grill or griddle temperature. This helps retain juices.
- High-Heat Sear: Sear the steak on high heat for just a few minutes, turning every 30 seconds. This forms a delicious crust without overcooking and is a key part of the reverse sear method.
- Basting with Butter: Melting butter with fresh garlic and rosemary in a cast iron skillet adds an extra layer of rich, aromatic flavor.
- Serve Immediately: Once basted, serve the steak right away to enjoy it at its juiciest and most flavorful. Any leftovers will keep in an airtight container in the fridge for up to four days.
More Steak Recipes to Try
- Marinated Flank Steak: Packed with flavor and perfect for family dinners.
- Hibachi Steak: A delicious everyday option that brings restaurant vibes home.
- Picanha Steak: A traditional Brazilian favorite, this cut delivers just the right amount of punch from its delicious marinade.
- Hanger Steak: Known for its rich, beefy taste, hanger steak is one of our favorite cuts!
Reverse Sear Steak
Bring a restaurant-quality steak right to your kitchen with this Reverse Sear Steak. It is a fabulous method for achieving a juicy, evenly-cooked steak with a deep, flavorful crust. Whether you're planning on an elegant dinner with friends or an indulgent family dinner, this recipe is sure to please.
Servings: 4
Calories: 374kcal
Ingredients
- 1 ¼ pound boneless ribeye steak 1 ½ to 2 “ thick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 garlic cloves crushed and peeled
- 2 springs fresh rosemary
Instructions
- Sprinkle the steaks with salt and pepper. Set on a wire rack set on top of a shallow pan and refrigerate for 4 to 24 hours or proceed immediately.
- Preheat your grill or Blackstone griddle to low heat. (300°F)
- Cook for 15 to 20 minutes, or until an instant read thermometer reaches 100°F.
- Remove steaks from the grill or griddle. Increase the temperature to medium-high to high, about 475°F.
- Grill or griddle the steaks for about 5 minutes, turning ever 30 seconds, until a crust has formed and the internal temperature is 125°F.
- Remove the steaks from the grill or griddle. Place a small cast iron skillet on your cook surface, and add the butter. When the butter melts, add the garlic and rosemary. Cook for a few minutes, until fragrant.
- Pour the butter over the ribeye steaks, and serve.
Nutrition
Calories: 374kcal | Carbohydrates: 1g | Protein: 29g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 109mg | Sodium: 657mg | Potassium: 395mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 287IU | Vitamin C: 0.5mg | Calcium: 18mg | Iron: 3mg
Leave a Comment & Rate this Recipe