Description
Easy (one-pan) reverse seared steak recipe and technique for ribeyes or any other tender cut.
Ingredients
Scale
Reverse seared steak:
- 1 ribeye steak (at least 1.5-2 inches thick)
- kosher salt (Diamond Crystal brand) to taste
- black pepper to taste
- 2 tablespoons light olive oil (or other oil for searing)
For basting (optional):
- 2 tablespoons butter
- 2 garlic cloves, lightly crushed
- 2 sprigs fresh thyme
Red wine “bordelaise” compound butter:
- 6 tablespoons butter
- ¼ medium onion, finely diced
- ½ cup mushrooms, finely chopped (4 ounces)
- 1 garlic clove, finely minced
- ½ teaspoon thyme, finely chopped
- 1 teaspoon kosher salt (Diamond Crystal brand) or to taste
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- ¼ cup red wine
- 1 cup beef stock (unsalted or low sodium)
- 1 tablespoon chives, finely chopped
Instructions
- Preheat your oven to 275°F. Season the steak to taste with salt and pepper (best to do this an hour or so ahead of cooking if you have the time).
- For a medium rare steak, bake it on a tray for 30-40 minutes—flipping halfway to ensure even cooking. Ideally, you should use a thermometer to check the internal temperature of the steak to determine when it’s done (medium rare will be 125-130°F). Remove the steak once it reaches your desired “doneness”, cover with aluminum foil and let it rest for 5-10 minutes.
- Heat oil in a pan (cast iron works great) over high heat until it just starts to smoke. Add the steak and sear on each side for 2-3 minutes. Cover with aluminum foil once again, rest for another 5-10 minutes then slice and serve.
- For basting (optional but highly recommended): once the steak has been flipped, add butter to the pan along with the garlic and thyme. Tilt the pan toward you slightly and spoon the foaming butter over the steak—making sure to keep the garlic and thyme submerged in the butter so they impart their flavor.
- For the compound butter: cook the onion, mushrooms, garlic and thyme with salt and pepper in 2 tablespoons of butter over medium heat until most of the water has evaporated (about 8-10 minutes). Add the balsamic vinegar, red wine and beef stock and reduce on high heat until nearly all of the liquid has evaporated (about 10-15 minutes). Cool the mixture on a plate in the freezer (about 15 minutes) then fold into the remaining 4 tablespoons of room-temp butter along with the chives. Roll into a log using cling film and chill in the fridge/freezer (or in an ice bath) before slicing into coins and serving on top of the steak.
Notes
Net carbs: 1.9g for 10oz of steak & 1tbsp of compound butter.
If you have a cooling rack, you can use it to cook the steak in which case there’s no need to flip it halfway through (personally, I like to use the same pan I’ll be searing the steak with along with some aluminum foil to minimize cleanup).
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Searing
- Cuisine: French
Keywords: how to reverse sear a steak, reverse seared ribeye