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Reverse Seared Steak

Reverse Seared Steak

A steakhouse-quality dinner right at home! Perfectly seasoned New York Strip steaks are slowly cooked in the oven, then seared and basted with butter, garlic, and herbs for the ultimate crust and flavor.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Calories: 510
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 250 degrees F (120 degrees C). Season steaks generously on all sides with kosher salt and freshly ground black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.