Reverse-Seared Steak Recipe

Pat the steak dry with paper towels, then season all sides, including the edges, using salt equal to about 1% of the steak’s weight.

For a 16 oz (454 g) steak, that’s 0.16 oz (4.5 g), or roughly:1 1/2 teaspoons Diamond Crystal kosher salt,1 teaspoon Morton kosher salt,or 3/4 teaspoon table salt.

Place the salted steak on a wire rack set over a baking sheet and refrigerate it uncovered for at least 1 hour. That’s the bare minimum.

For a deeper flavor and a better crust, refrigerate it for 4-6 hours. This is the option I recommend most.

Salt the steak and proceed straight to cooking.

Cut the butter into small cubes. Let it soften in a bowl at room temperature, or, if you’re short on time, microwave it in a microwave-safe bowl in 5-second intervals until soft but not melted.

Add the garlic and herbs to the softened butter, then season with salt and pepper. Mix with a fork until evenly combined, taste, and adjust the seasoning as needed.

Keep it in the fridge until you’re ready to use it.

You can cook the steak straight from the refrigerator; there’s no need to let it rest at room temperature first.

Set the oven to 225°F (110°C).

For a more pronounced pepper flavor, season both sides of the steak with a generous pinch of finely ground black pepper.

Place the baking sheet on the center oven rack, with the steak still on the wire rack.

Bake until the steak reaches the oven pull temperature listed below, 20°F (11°C) below its expected final temperature.Rare: pull at 105°F (41°C) for a final temperature of about 125°F (52°C).Medium-rare: pull at 115°F (46°C) for a final temperature of about 135°F (57°C).Medium: pull at 125°F (52°C) for a final temperature of about 145°F (63°C).Medium-well: pull at 135°F (57°C) for a final temperature of about 155°F (68°C).

, remove it from the oven and let it rest on the wire rack while you heat the pan for the final sear.

For a 1 1/2-inch (3.8 cm) strip steak, mine takes about 30-40 minutes to reach a pull temperature of 125°F (52°C) for medium doneness.

Cooking time depends on the steak’s thickness, how accurately your oven maintains 225°F (110°C), and your target doneness. That’s why I recommend using a leave-in probe thermometer with an alarm – it makes the process much easier since you don’t have to keep checking the internal steak temperature with an instant-read thermometer.

Don’t worry if the steak doesn’t look great at this point; the final sear will build a crust and bring it to its final temperature.

Turn on the exhaust fan and open a window before searing.

Take the compound butter out of the refrigerator so it can soften slightly.

Preheat a pan over medium-high heat for 3-4 minutes. Add 2 tablespoons (30 ml) of high-smoke-point oil and let it heat for another minute.

Place the steak in the pan and sear it on both sides for 2 minutes total (1 minute per side), flipping every 30 seconds. Each time you flip, press the steak gently against the pan to maximize contact and build a better crust.

If the steak has a fat cap (like a strip steak or picanha), sear it fat-cap-side down for 60-90 seconds to render the fat.

If there’s no fat cap, quickly sear the other edges for about 15-30 seconds.

Once seared, remove the steak from the pan and immediately top it with a spoonful of compound butter. Let the steak rest for 5 minutes before serving.

After the 5-minute rest, cut the steak into thin slices and serve it alongside your preferred sides.

Store any leftover compound butter in the refrigerator for up to 3 days. Use it on bread, vegetables, or other meats.