For an even deeper crust, consider using clarified butter. It has a higher smoke point than regular butter and will brown beautifully. Don't overcrowd the skillet! If your skillet isn't large enough to comfortably sear both steaks at once, sear them one at a time to maintain high heat. Resting the steak is crucial! This allows the juices to redistribute, resulting in a more tender and flavorful steak.
The Best Reverse-Sear Method for Thick Steaks
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PREP TIME5 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING2 People
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VIEWS9
Unlock the secret to steakhouse-quality rib-eyes in your own kitchen! This reverse-sear method delivers unparalleled tenderness and a perfectly caramelized crust, ensuring a memorable culinary experience with every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol123 mg
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Fiber2 g
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Protein21 g
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Saturated Fat14 g
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Sodium5964 mg
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Sugar0 g
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Fat52 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPosition 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. (5 minutes)
02
StepPat 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. (2 minutes)
03
StepBake 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. (40-60 minutes)
04
StepCarefully 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. (6 minutes)
05
StepReduce 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. (13 minutes)
06
StepServe steaks whole or sliced; sprinkle with sea salt flakes. (2 minutes)
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Afton Carroll
Jul 1, 2025I was intimidated at first, but the instructions were so clear and easy to follow. Thank you!
Donnie Lueilwitz
Jul 1, 2025The resting period is crucial! Don't skip it.
Kris Feest
Jun 28, 2025The crust was incredible! The reverse sear really does make a difference.
Mekhi Lockman
Jun 28, 2025This recipe saved me from overcooking my expensive steaks. So glad I found it!
Henriette West
Jun 28, 2025This method is a game-changer! My steaks have never been this consistently perfect.
Alycia Damore
Jun 27, 2025My family raved about this steak. They said it was the best I've ever made.
Leilani Weber
Jun 25, 2025I've tried so many steak recipes and this is by far the best. The reverse sear is the key!
Yadira Hane
Jun 24, 2025I tried this with a thicker cut of steak and it worked perfectly. Just needed to adjust the oven time.
Seth Hartmann
Jun 24, 2025The basting with butter, garlic, and rosemary at the end is what elevated this steak to restaurant quality.