The Best Reverse-Sear Method for Thick Steaks
Ingredients
rib-eye steaks, room temperature
2tablespoonskosher salt
2tablespoonsground black pepper
4tablespoonscanola oil
2tablespoonsunsalted butter
3clovesgarlic, crushed
2sprigsfresh rosemary
1pinchsea salt flakes to taste
Directions
Position racks in the middle and lower third of the oven. Place a cast-iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
Pat steaks dry with a paper towel; season generously on all sides with salt and black pepper. Place on the wire rack on the baking sheet.
Bake in the preheated oven on the middle rack until an instant-read thermometer inserted into the center reads 120 degrees F (49 degrees C) for medium-rare. Begin checking the temperature at 40 minutes; continue baking and checking temperature every 10 minutes. Remove steaks from oven; set aside.
Carefully remove hot cast-iron skillet from the oven using an oven mitt. Set it on the stovetop over medium-high heat. Add oil; heat until barely starts smoking. Carefully add steaks, releasing them away from you so oil doesn't splatter in your direction. Cook until a golden crust forms, 2 minutes per side, flipping only once. Stand steaks on their sides to render any fat using tongs.
Reduce heat to low; add butter, garlic, and rosemary to skillet. Baste steaks with butter mixture using a spoon, about 3 minutes. Transfer steaks to a cutting board; rest about 10 minutes.
Serve steaks whole or sliced; sprinkle with sea salt flakes.
Cook’s Note
Remember to go with the best-quality steak to get the most satisfying results! NY strip steaks can be used instead of rib-eyes.
This recipe should not be used on steaks less than 1 ½ inches thick simply because they will cook too fast.
Remove steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
Substitute refined avocado oil for the canola if desired. An oil with a high smoke point is required.
