The Best Reverse-Sear Method for Thick Steaks recipe
All Recipes Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Ingredients
- 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 sea salt flakes to taste
Nutrition Info
- 568.1 caloriescarbohydrate: 5.8 gcholesterol: 123.1 mgfat: 52.1 gfiber: 1.9 gprotein: 20.7 gsaturatedFat: 14.2 gservingSize: -sodium: 5964.3 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions The Best Reverse-Sear Method for Thick Steaks
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.