Description
Reverse-seared steak is a foolproof method to cook a perfect steak with a crispy crust and juicy interior.
Ingredients
Scale
- 1 thick-cut steak (1.5–2 inches)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2 cloves garlic
- 2 sprigs fresh rosemary
Instructions
- Preheat oven to 275°F (135°C).
- Season steak generously with salt and pepper.
- Place steak on a wire rack over a baking sheet.
- Bake until internal temperature reaches 120°F (49°C) for medium-rare.
- Heat oil in a cast-iron skillet over high heat.
- Sear steak for 1-2 minutes per side.
- Add butter, garlic, and rosemary during the last minute.
- Baste steak with melted butter.
- Rest steak for 5-10 minutes before slicing.
Notes
- Use a meat thermometer for accurate doneness.
- Let steak rest to redistribute juices.
- Pat steak dry before searing for better crust.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Reverse Sear
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 679
- Sugar: 0g
- Sodium: 2180mg
- Fat: 51g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 54g
- Cholesterol: 180mg
Keywords: reverse-seared steak, perfect steak, crispy crust, juicy steak