Ingredients
Method
- Preheat oven to 250 degrees F (120 degrees C). Season steaks generously on all sides with kosher salt and freshly ground black pepper.
- Place steaks on a wire rack over a baking sheet. Bake for 25 minutes, or until internal temperature reaches 120-125 degrees F (49-52 degrees C) for medium-rare. Adjust time according to your preferred level of doneness.
- Heat canola oil in a stainless steel or cast-iron skillet over high heat until smoking. Sear the first side of the steak for 30 seconds, then flip.
- Immediately add butter, thyme, rosemary, and garlic to the pan. Tilt the pan slightly and baste the steak continuously with melted butter for 30-45 seconds.
- Use a thermometer or the finger test for doneness: Rare 120-125 degrees F, Medium-Rare 130-135 degrees F, Medium 140-145 degrees F, Well-Done 160 degrees F and above.
- Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat. Slice against the grain and serve.
Nutrition
Notes
Pro Tips:
Choose steaks at least 1.5 inches thick because thinner cuts cook too quickly in the oven phase, eliminating the gradient effect that makes reverse searing superior to traditional methods. After years of reverse searing, I've learned to pull the steak at 5°F below target temp because that final sear adds exactly 5°F, and carryover cooking is minimal with this method. Use a cast iron or carbon steel pan for searing because stainless steel doesn't retain heat well enough — when that cold steak hits the surface, inferior pans lose temperature and you get steaming instead of searing. Skip the oil in the pan and instead brush the steak with high-heat oil like avocado oil because this prevents smoking while ensuring even contact with the hot surface for optimal crust formation.
Choose steaks at least 1.5 inches thick because thinner cuts cook too quickly in the oven phase, eliminating the gradient effect that makes reverse searing superior to traditional methods. After years of reverse searing, I've learned to pull the steak at 5°F below target temp because that final sear adds exactly 5°F, and carryover cooking is minimal with this method. Use a cast iron or carbon steel pan for searing because stainless steel doesn't retain heat well enough — when that cold steak hits the surface, inferior pans lose temperature and you get steaming instead of searing. Skip the oil in the pan and instead brush the steak with high-heat oil like avocado oil because this prevents smoking while ensuring even contact with the hot surface for optimal crust formation.
