Reverse-Sear Steak

Discover a game-changing way to cook steak with the reverse-sear method. Unlike traditional methods, this technique involves slow-cooking the steak in the oven before searing it to perfection on the stove. The slow, gentle heat in the oven ensures a uniform doneness throughout the steak, creating a melt-in-your-mouth experience with every bite. The steak is then seared in a hot pan and bathed in butter infused with garlic, rosemary, and thyme for a luxurious finish. If you're ready to elevate your steak game, try reverse-searing and prepare to be amazed by the juicy, tender results. Say goodby

Instructions

1. 1

   Preheat the oven to 200°F(95°C).

2. 2

   Pat the steak dry with a paper towel, then generously season on all sides with salt and pepper.

3. 3

   Place the steak on a wire rack set on top of a baking sheet and bake for 45-60 minutes, until the internal temperature reaches about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.

4. 4

   Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and it will smoke before reaching the desired cooking temperature.

5. 5

   Sear the steak for 1 minute on one side, then flip.

6. 6

   Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.

7. 7

   Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.

8. 8

   Turn the steak on its side to render off any excess fat.

9. 9

   Enjoy!

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