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)
HOW TO REVERSE SEAR A THICK-CUT STEAK
Serves 2-3 | Prep time 5 mins | Cooking time 1 hr
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.
