Reverse Seared Steak Method Recipe
Today on Kenya’s Kitchen88, I will be sharing my way of the reverse seared steak method. This is an easy step by step tutorial and recipe to follow. If you follow this method- your steaks will have a nice golden-brown crust on the outside but will be super juicy and tender on the inside! This steak recipe is melt in your mouth delicious.
The steaks are baked in the oven for 35 to 45 minutes. Then, the steaks are pan seared in a high smoking point oil for a few minutes to establish that golden brown crust. Add some fresh garlic cloves and butter around the steaks. Once the butter melts, spoon the butter onto the steaks. Finish your steaks off by adding some fresh herbs such as rosemary and thyme to give your steaks that extra delicious flavor.
***It’s extremely important that you allow the steaks to come to room temperature. Let the steaks rest on the counter for 40 minutes to 1 hour. Why? – Because your steaks will be extra tender, and this will help the steaks to cook evenly.
Feel free to season the steaks generously with salt and pepper. As an alternative, you can season the meat with an All-purpose seasoning or with your favorite Steakhouse seasoning blend. This is a steak recipe that you do not want to skip out on. It’s a great recipe to follow and you will not be disappointed.
Reverse Seared Steak Method Recipe
Ingredients
- 2 Ribeye steaks
- 2 to 3 Tbs Butter
- 2 cloves Garlic
- Salt & Pepper (for taste) (Alternative: An All-purpose seasoning or Steakhouse seasoning blend)
- 2 to 3 Tbs High smoking point oil (Canola oil, ghee, etc.)
- Dry herbs & spices: thyme and/or rosemary (Optional)
Instructions
- Clean & prep the ribeye steaks. Pat dry with a paper towel.
- ***Allow the steaks to sit on the counter for at least 40 minutes. This will allow the steak to cook evenly.
- Preheat the oven to 200 to 250 degrees.
- Season the ribeye steaks generously and on all sides.
- Use whatever seasonings and spices you prefer. (Salt & pepper or a Steakhouse seasoning blend)
- Place the steaks on a wire rack on top of a baking sheet or pan.
- Bake for 35 to 45 minutes, or until the internal temperature reads about 125°F for medium-rare.
- Note: *Adjust the bake time if you like your steak more rare or well-done.
- Once the steaks are at your preference, remove the steaks from the oven.
- Turn the oven off & and set the steaks to the side.
- Heat a cast iron skillet or a grill/skillet pan with a high smoking point oil on high heat.
- Tip: *You may need to turn the stove fan on.
- Once the oil is hot, place the steaks in the center of the skillet or pan.
- Let the steak sit for about 2 minutes or until a golden-brown crust form on the bottom.
- Then, flip the steak over and allow the other side to form a golden-brown crust as well.
- Don’t forget to sear the sides of the steak.
- Lower the heat and add the butter and fresh garlic to the skillet.
- Optional: Add fresh herbs like rosemary and/or thyme to the skillet.
- Once the butter melts, baste or spoon the butter onto the steaks a few times.
- Remove the steaks from the skillet and allow it to rest for a few minutes.
- Serve with creamy mashed potatoes and veggies. Enjoy!
