Reverse Seared Steak

Servings: 2

Prep Time: 5 minutes

Cook Time: 30 minutes

Rest Time: 10 minutes

Total Time: 45 minutes

Ingredients

• 2 (8-ounce) NY Strip steaks, 1 inch thick

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 4 tablespoons canola oil

• 4 tablespoons butter

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 3 cloves garlic, smashed

Instructions

1. Preheat & Season

Preheat your oven to 250°F (120°C). Season the steaks generously with salt and black pepper on all sides.

2. Slow Cook in the Oven

Place the steaks on a wire rack set over a baking sheet. Bake for 25 minutes or until the internal temperature reaches 120-125°F (49-52°C) for medium-rare (adjust time for preferred doneness).

3. Sear to Perfection

Heat canola oil in a stainless steel or cast-iron pan over high heat until smoking. Sear one side of the steak for 30 seconds, then flip.

4. Baste with Butter & Herbs

Immediately add butter, thyme, rosemary, and garlic to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for 30-45 seconds.

5. Test Doneness

• Rare: 120-125°F (soft, like pressing your thumb to index finger)

• Medium-Rare: 130-135°F (thumb to middle finger)

• Medium: 140-145°F (thumb to ring finger)

• Well-Done: 160°F+ (thumb to pinky finger)

6. Rest & Serve

Transfer the steak to a cutting board and let it rest for 10 minutes. Slice against the grain and serve immediately.

Nutrition Facts (Per Serving)

Estimated Values

• Calories: 620

• Protein: 50g

• Carbohydrates: 1g

• Fat: 48g

• Saturated Fat: 18g

• Cholesterol: 160mg

• Sodium: 500mg

Enjoy your perfectly cooked Reverse Seared Steak! 🥩🔥