Reverse searing a steak means that you cook it first in the oven, to cook the inside, and then sear it for a few minutes on the stove to get an amazing finish. It’s such a great and flavorful way to cook steak, so give it a try!
- 1 steak 1 1/2-2 inches thick
- Kosher salt and black pepper to taste
- 1 tablespoon of vegetable oil
- 1 tablespoon of butter
- 2 peeled garlic cloves
- 4 sprigs of thyme
- Cover a baking sheet with tin foil and put a wire rack on top.
- Dry the steak with paper towels, and then season it generously with salt and pepper.
- Put it on the rack and into the oven at 275 F. At the same time, put a cast-iron skillet into the oven as well to start heating it up.
- Cook for 15-25 minutes depending on how you like your steak cooked, and then take out the steak and the cast iron skillet.
- Heat up the skillet on the stove over medium-high heat, add in the oil, and when it starts to smoke, add in the steak.
- Sear for 2 minutes, flip it, add in the butter, garlic cloves and thyme, and baste the steak.
- Use tongs to cook the steak on the sides so the fat renders, then take it off the heat, tent it with tin foil, and let it rest for 5-10 minutes before slicing!