Reverse-Seared Steak

• 1 1/2 lb Thick-cut steakribeye, strip, or sirloin, about 1 1/2 inches thick
• 1 1/2 tsp Kosher salt
• 1 tsp Black pepper
• 1 tbsp High-heat oilavocado or canola
• 2 tbsp Unsalted butter
• 2 cloves Garlicsmashed
• 2 sprigs Fresh thymeoptional

Equipment

• Wire rack
• Rimmed baking sheet
• Cast iron skillet
• Instant-read thermometer

Instructions

1. 1

   Season the steak all over with salt and pepper. Set it on a rack over a baking sheet and refrigerate uncovered if time allows.

   ⏱ 45 min

2. 2

   Heat the oven to 250 F. Roast the steak on the rack until it is 10 to 15 F below your preferred final temperature.

   ⏱ 25 min

3. 3

   For food safety, whole beef steaks should reach at least 145 F with a 3 minute rest. Cook higher if that is your preference.

4. 4

   Heat the skillet over high heat until very hot. Add the oil, then sear the steak until the first side is deeply browned.

   ⏱ 2 min

5. 5

   Flip the steak, add butter, garlic, and thyme, and spoon the butter over the top while the second side browns.

   ⏱ 2 min

6. 6

   Rest the steak for 5 minutes, then slice across the grain.

   ⏱ 5 min