Reverse Seared Steak

The reverse sear method allows you to get a nice crispy sear on the outside and maintain all the juices you want from the inside. When seasoning I like to make sure to go a little crazy with the pepper I think it really helps with the overall turn out of the steak. Sometimes if I’m feeling silly I’ll make a compound butter to add on top either before or after I sear it and let me just say you will act up after eating it.

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Step 1

First leave your steak out about 30 minutes before you start cooking it. Preheat your oven to 200°F. Then line a baking sheet with tinfoil and place the baking rack or cooling rack on top. This helps with circulation and even cooking in the oven. Take you steak of choice (the thicker it is the better) place it on the rack and pat it down with a paper towel. Season your steak with salt and pepper(more pepper than salt) making sure to coat it completely for best results. Once your oven is ready put your steak in for 30 minutes or until it has reached an internal temperature of 100°F When you steak is getting close to reaching 100° start warming up your cast iron to a medium-high heat with a high smoking point fat of your choice. When the steak is ready to be seared place it in the cast iron and sear each side for 2-3 mins or until it reaches a golden brown color. Turn heat down to medium low and add your butter, garlic cloves, sprig of rosemary, and sprig of thyme. Then baste your steak for about 2 minutes. Using tongs sear the sides of your steak to make sure all side will have that nice sear. At this point check the internal temperature of the steak and make sure to take it off before it surpasses 125°-130°F. This part is actually torture but let steak rest on wire rack or plate for 5 mins before digging in for the juiciest results. (This recipe is slightly different from the original but both ways create an absolutely mouthwatering steak)

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