I used to avoid grilling steaks unless the weather allowed it. When utilizing a more costly piece of meat, you want to be sure you’re doing it right, and cooking a fine steak inside might be difficult. That all changed when I discovered how to reverse sear T-bone steaks. The reverse sear method is surprisingly easy and consistently produces an evenly cooked steak with an amazing seared crust!

Ingredients:

– 1 T-Bone steak (approximately 1.5 inches thick)

– Salt, to taste

– Black pepper, to taste

– 2 tablespoons olive oil

– 2 cloves garlic, crushed

– 2 sprigs fresh rosemary

– 2 tablespoons butter

Directions:

Take the steak out of the refrigerator at least 30 minutes before cooking to bring it to room temperature. Season liberally with salt and pepper on both sides.

Preheat the oven to 275°F/135°C. Place the steak on a wire rack set over a baking sheet. Insert a meat thermometer into the thickest section of the steak.

Cook in a preheated oven until the thermometer registers about 10°F (6°C) below your preferred degree of doneness: 115°F (46°C) for rare, 125°F (52°C) for medium-rare.

When the steak has reached the desired temperature, take it from the oven and allow it to rest while you prepare a pan over high heat. Add olive oil to the skillet.

When the pan is smoking hot, add the steak. Sear for 1-2 minutes per side until a golden crust develops.

Reduce the heat to medium, then add the butter, garlic, and rosemary to the skillet. Baste the meat with the butter mixture for one minute.

Remove the steak from the skillet and allow it to rest for 5 minutes before slicing. Serve immediately.

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