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