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The Best Reverse-Sear Method For Thick Steaks

Try adding a little water to the pan for less splattering and a more tender texture!

Recipe Summary The Best Reverse-Sear Method For Thick Steaks

This is a flavorful way to easily cook 2-inch steaks in your kitchen. This oven-to-stovetop method will make your steaks tender and juicy and create an awesome golden brown crust. Cooking your steaks in a low-temperature oven allows for great control over the temperature. Use a remote thermometer probe that provides the temperature reading throughout the process if you can. Finish the steaks by searing in a hot cast iron pan, basting with butter, herbs, and garlic to form a nice glaze.

Ingredients | Cold Cook Method Step By Step Pdf

2 (6 ounce) (2-inch-thick) rib-eye steaks

2 tablespoons kosher salt

2 tablespoons ground black pepper

4 tablespoons canola oil

2 tablespoons unsalted butter

2 sprigs fresh rosemary

3 cloves garlic, crushed

1 pinch sea salt flakes to taste

Directions

Remove steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.

Position racks in the middle and lower third of the oven. Place a cast iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.

Pat the steaks dry with a paper towel and season generously on all sides with salt and pepper. Place on the wire rack on the baking sheet.

Bake in the preheated oven for 40 minutes. Continue baking, checking internal temperature every 10 minutes, until steaks reach 120 degrees F (49 degrees C) for medium-rare. Remove from the oven and set aside.

Use an oven mitt to remove the hot cast iron skillet from the oven. Set it over medium-high heat on the stovetop. Add oil; heat until it barely starts smoking. Carefully add the steaks, releasing them away from you so the oil doesn't splatter in your direction. Cook until a golden crust forms, turning only once, 2 minutes per side. Use tongs to stand steaks on their sides to render any fat.

Reduce heat to low and add butter, rosemary, and garlic. Baste steaks with the butter mixture using a spoon, about 3 minutes. Move steaks onto a cutting board and let rest for about 10 minutes.

Serve steaks whole or sliced, finished with sea salt flakes.

Remember to go with the best-quality steak to get the most satisfying results! NY strip steaks can be used instead of rib-eyes.

Substitute refined avocado oil for the canola if desired. An oil with a high smoke point is required.

This recipe should not be used on steaks less than 1 1/2 inches thick simply because they will cook too fast.

Info | Cold Cook Method Step By Step Pdf

prep: 5 mins cook: 1 hr additional: 40 mins total: 1 hr 45 mins Servings: 2 Yield: 2 steaks

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Meat and Poultry Recipes, Beef, Steaks, Rib-Eye Steak Recipes,