HOW TO REVERSE SEAR A THICK-CUT STEAK

Serves 2-3 | Prep time 5 mins | Cooking time 1 hr

Ingredients:

  • 1 thick-cut steak (ribeye, tomahawk, t-bone, striploin, etc) approx 2 inches thick or more
  • Salt and freshly ground black pepper to taste
  • 2 tbs oil or small piece of beef fat
  • Butter, garlic, rosemary, or thyme (optional)

Directions:

01

Take the steak out of the fridge and leave at room temperature for 1 hour.

02

Preheat oven to 100°C.

03

Generously season all sides of the steak with salt and pepper.

04

Transfer steak to a wire rack on top of a baking sheet, and bake until the internal temperature reads about 48˚C (use a meat thermometer) for medium-rare or 52˚C for medium, about 30 to 45 minutes, or longer if it’s a very thick steak. Remove and rest for 10-20mins.

05

Heat pan over high heat and add 2 tablespoons of oil, or a piece of beef fat and render it.

06

Sear the steak for 1 minute on one side. Option: Add butter, garlic, rosemary, and/or thyme to the pan.

07

Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 30 seconds.

08

Turn the steak on its side to render off excess fat.

09

Rest for 5-10 minutes, then slice and serve.

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