Reverse Sear Steak Recipe

1. 1

   Before you start, decide which aromatics you want to use (compound butter, pan juices made after the final sear, or none at all).

2. 2

   Gather all your tools and ingredients, then follow the steps below.

Prepare the Steak

1. 3

   Pat the steak dry with paper towels, then season both sides generously with 1-2 teaspoons of kosher salt (1-1.5% of the steak’s weight) and optionally with finely ground black pepper on both sides (1/2 teaspoon per pound/454 g of steak).

2. 4

   Place it on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, or ideally 4-6 hours for better flavor (see notes).

Make the Compound Butter (Optional)

1. 5

   In a bowl, combine 1/4 pound (113 grams) softened butter with 1/4 teaspoon salt, 1/2 teaspoon finely ground black pepper, 1 finely chopped or pressed garlic clove, and 1 tablespoon finely chopped parsley or rosemary (fresh or dried). If you’re cooking more than two steaks, feel free to double the recipe.

2. 6

   If you want a larger batch, make it a day ahead. Roll it into a log and let it rest in the fridge until firm (see my step-by-step recipe for garlic-herb steak butter).

3. 7

   If you’d rather skip making the compound butter ahead of time, you can also add the aromatics (garlic, herbs, and butter) directly to the pan after the final sear. Let them sizzle together, then pour the mixture over the sliced steak for a similar boost of flavor (more on that later in the recipe).

Cook the Steak in the Oven

1. 8

   Preheat the oven to 225°F (110°C).

2. 9

   Place the steak on a wire rack set over a baking sheet and put it in the center of the oven. Bake until a meat thermometer reads 20°F (11°C) below your target doneness (see temperature chart below), then remove it from the oven.

3. 10

   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.

4. 11

   Cooking time depends on the steak’s thickness, the oven temperature, 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.

Final Sear

1. 12

   Preheat a pan over medium-high heat for 3-4 minutes. Add 2-3 tablespoons (30-45 ml) of high-smoke-point oil and let it heat for another minute.

2. 13

   Place the steak in the pan and sear for 2 minutes total, flipping every 30 seconds. Each time you flip, press the steak gently against the pan to maximize contact and build a better crust.

   2 min
3. 14

   If the steak has a fat cap (like a strip steak or picanha), sear it for 60-90 seconds to render the fat. If there’s no fat cap, quickly sear the other edges for about 15-30 seconds.

   1 min
4. 15

   Once seared, remove the steak from the pan and let it rest for 5 minutes.

   5 min
5. 16

   If you’re using compound butter, now’s the time to add a spoonful on top of the hot steak. In that case, skip the next step (aromatics) and go straight to serving.

Prepare the Aromatics (Optional)

1. 17

   This step is for those who don’t have compound butter prepared.

2. 18

   After searing the steak, keep the pan on the stove and add a few peeled garlic cloves along with sprigs of rosemary or thyme. Let them cook over medium-high heat until the garlic turns a light golden color. Then lower the heat to medium-low, add the butter, and let it melt together with the aromatics.

3. 19

   Once the aromatics are ready, move straight to the final step: serving.

4. 20

   Once the steak has rested for at least 5 minutes, slice it thin.

5. 21

   If you skipped the compound butter and used the pan juices instead, spoon them over the sliced steak along with the garlic and herbs right before serving.