Reverse-Seared Steak

v1.0

by FolsomInnovations

Main DishAmericanDinnerOvenStovetopsteakreverse searcast irondate nightribeyeGluten-FreeNut-FreeLow-CarbKetoHigh-Protein
Servings: 2Prep: 10 minCook: 35 minInactive: 45 minTotal: 90 min

A steady low oven brings thick steak up gently, then a ripping-hot pan gives it a browned crust. This is a reliable method for steakhouse-style results at home.

Ingredients

  • 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

Reverse-Seared Steak · FolsomInnovations · v1.0 · recipeversion.com/@folsominnovations/reverse-seared-steak

Printed June 5, 2026