Reverse Sear Steak Recipe
This reverse sear steak is the failsafe method for cooking big steaks and produces the most beautiful crust. Minimal preparation is required, and the meat is precisely cooked every time.
Yield: 2
Materials
- 1 large ribeye steak 1 1/2 - 2 inches thick
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon smoked paprika
- 1 bulb garlic halved
- 1 tablespoon butter
Instructions
- Preheat the oven to 135C/275F.
- Pat dry the steak then rub both sides with the salt, pepper, and smoked paprika. In a large skillet or cast iron, add the olive oil. Place the steak on top, followed by the garlic cloves.
- Bake in the oven for 30-35 minutes, or until it reaches an internal temperature of 130F.
- Remove the skillet from the oven and remove the steak and let it rest for 10-15 minutes. Add the butter to the skillet and place it over medium heat. Once hot, add the steak back and sear it for a minute on each side.
- Slice it up and serve immediately.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.
TO FREEZE: Place the cooked and cooled steak in a heavy-duty ziplock bag and eat it within 6 months.
TO REHEAT: The best way to reheat leftover steak is in the oven. Set the oven to 275 degrees and reheat the steak for around 4 minutes or until the internal temperature of the steak is 130F degrees. You can also reheat reverse sear steak in a skillet over low heat.