Description
This Reverse Sear Steak recipe offers a foolproof method to achieve a perfectly cooked, tender, and flavorful steak with a beautifully browned crust. Starting with a low and slow bake to gently bring the steak up to temperature, followed by a quick sear in a hot cast-iron skillet with butter, garlic, and thyme, this technique ensures even cooking and maximum juiciness.
Ingredients
Scale
Steak and Seasoning
- 1 (12- to 16-oz.) ribeye, filet mignon, or strip steak (1 1/2″ to 2″ thick)
- 1 1/4 tsp kosher salt
- Freshly ground black pepper, generous amount
For Searing
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 2 tbsp unsalted butter
- 2 garlic cloves, peeled and crushed
- 2 to 3 thyme sprigs
- Flaky sea salt, for finishing
Instructions
- Prepare the oven and steak: Arrange an oven rack in the center position and preheat the oven to 275°F (135°C). Place a wire rack inside a metal baking sheet. Pat the steak dry, then season it all over with kosher salt and a generous amount of freshly ground black pepper, pressing the seasonings gently into the meat. For enhanced flavor and texture, optionally refrigerate the seasoned steak on the rack for 6 to 12 hours.
- Oven bake the steak: Transfer the baking sheet with the steak to the preheated oven. Bake the steak slowly until an instant-read thermometer registers approximately 20°F below your target doneness temperature—about 110°F for medium-rare, 120°F for medium, or 125°F for medium-well. This usually takes 25 to 35 minutes for medium-rare and up to 40 minutes for medium-well, depending on thickness.
- Preheat skillet and sear presentation side: While the steak bakes, heat a large cast-iron skillet over medium-high heat. Add the neutral oil and heat until small wisps rise from the surface. Using tongs, place the steak presentation side down in the skillet and sear until deeply browned, about 1 minute.
- Flip and baste the steak: Flip the steak to the other side, then add the unsalted butter to the skillet. Grasp the handle using a thick kitchen towel or oven mitt and tilt the pan slightly so the butter pools at the bottom. Add crushed garlic cloves and thyme sprigs to the butter pool. Use a large metal spoon to continuously baste the frothing butter over the steak, garlic, and herbs until the steak is glistening and aromatic, about 30 seconds.
- Rest and serve: Transfer the steak to a large cutting board and let it rest for 5 to 10 minutes to allow juices to redistribute. Slice the steak against the grain, sprinkle with flaky sea salt to finish, and serve immediately.
Notes
- For a more intense flavor, season the steak a day ahead and refrigerate uncovered on a rack to dry brine.
- Use a reliable instant-read thermometer to monitor doneness accurately.
- Choose a thick cutoff steak (1 1/2″ to 2″ thick) for best results with the reverse sear method.
- Cast iron is preferred for searing due to its even heat retention.
- Resting the steak is essential for juicy, tender slices.
- Prep Time: 10 minutes plus optional 6-12 hours chilling
- Cook Time: 30 to 40 minutes (oven) + 3 to 4 minutes (searing)
- Category: Main Course
- Method: Oven Baking and Stovetop Searing
- Cuisine: American
Keywords: reverse sear, steak recipe, ribeye, filet mignon, strip steak, cast iron skillet, oven baked steak, how to cook steak
