I am admittedly, unabashedly a meat eater. I love meat in all forms, but if I only had one choice of meat for the rest of my life, it would be beef!! I love my red meat! I have an amazing recipe for Never Fail Prime Rib that you must try. It literally never fails! Or for something a little slower, you must try my Smoked Brisket. This recipe for Reverse Seared Steak makes me so happy because I love to try new things with my favorite, beef! This is something I had seen done on a cooking show quite a while ago and wanted to try, but never got around to doing it myself.
Reverse Seared Steak is a simple process of cooking your steak at a low temp in the oven to get it nice and tender. You then sear the meat in a raging hot pan with butter, garlic and herbs for an out of this world steak!!!
My son and new daughter-in-law came down to visit last weekend. They had recently tried this new Reverse Seared Steak and raved about it. I had seen pics of his culinary masterpiece, so I was eager to give it a go myself. The thing that I liked most about this recipe, was its simplicity. Let me be clear, there were only a few steps needed to achieve a piece of meat with such amazing flavor and tenderness!
My husband was happy to have these beauties prepared in the oven and seared on the stove top because it was pouring rain outside and he didn’t have to man the BBQ! I am always game to find new methods to cook the things I love and this was right up my alley!!
Reverse Seared Steak is tender and juicy. It has a robust sear on the outside and has been bathed in a delicious garlic butter, infused with thyme. This has moved to the top of my favorites!!
This looks very gourmet when you are making them, but it really is a simple process. First thing you need to do is, procure yourself a good steak. It doesn’t have to be a top of the line cut, but get a steak you would be happy with if you BBQ’d it. Then you are going to liberally salt and pepper the steak on both sides.
While you are seasoning your steaks, preheat your oven to 200 degrees Fahrenheit. You will also want to use a baking sheet that will fit a cookie cooling rack on it. I used my large cookie sheet pan, covered it in foil for easy clean up and then put my cookie cooling racks on top of this. I placed the seasoned steaks on this, then placed them in the oven when it had reached 200 degrees.
Once the steaks were in the oven, I set my timer for 40 minutes. These would be getting nice and tender in the oven, cooking at a very low temperature. You will want to make good use of the oven time to get yourself ready for the quick sear when they come out of the oven.
When making Reverse Seared Steaks, you will want to use a heavy skillet to sear your steaks. I used my iron skillet because it conducts heat evenly. You will want your butter out, as well as the herbs you are using. This time we are using dried thyme (because that is what I had on hand) and sliced, fresh garlic cloves. You will want these things set up and in place because when the steaks come out of the oven, you will immediately get them searing.
Once the steaks come out of the oven, you will start the searing process. Put them into a hot skillet placed over a high heat. In this pan you will place a tablespoon or so of oil. Carefully place the steak into the searing hot pan, let it sit for about 45 seconds, then carefully turn the steak with tongs and immediately toss in your garlic, thyme and butter. Then tip the hot pan, which will cause the hot butter to flow to the low end of the pan and using a spoon, quickly and repeatedly, bathe the steak with hot butter, garlic and thyme. This should take no longer than 1 minute. Immediately remove the steak to a plate and let it sit for a few minutes before cutting. If you are cooking more than one steak, repeat the process with the next steak.
Reverse Seared Steaks
- 1 beef, steak of your choice
- salt and pepper, to season front and back of steak
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cloves sliced, garlic
- 3 sprigs fresh thyme or (1/2 tsp dried thyme)
- Preheat oven to 200 degrees Fahrenheit. Place a cooling rack into a baking sheet pan, to keep steak elevated while it cooks in the oven.
- Place seasoned steak onto rack and then into preheated oven for 40 minutes.
- Slice garlic and set aside.
- After 40 minutes, remove steak from oven and preheat heavy duty skillet over high heat until very hot. Place olive oil in skillet.
- Carefully place steak into the skillet and sear on one side for 45 seconds to 1 minute. Carefully turn the steak over.
- Once the steak is turned over, immediately, toss the sliced garlic, thyme and butter into the skillet around the steak. Then tip the skillet to one side to force butter to pool on the opposite side and use a spoon to quickly and repeatedly spoon the garlic/thyme/butter over the top of the steak for 45 seconds to 1 minute.
- Remove the steak from the skillet (should be maximum of 1 min per side, 2 minutes total in the skillet). Let the steak sit for 4-5 minutes before cutting. to let the juices redistribute themselves and then enjoy!!
This meal of Reverse Seared Steak is one you will want to make again and again. I love the flavor this method imparts on the meat and the tenderness is amazing. I know you will love this recipe. I would love for you to let me know how you did making this. If you are in the mood for another hearty, meaty dinner, give my Classic Pot Roast and Potatoes a try. It is a family favorite. If you are thinking you want something a little different, I would love for you to try my Corned Beef and Cabbage. You can’t go wrong with any of my beef recipes. They are delicious!!!
Try any of my beef recipes and let me know what you think. Are there any other beef eaters out there hankering to make this Reverse Seared Steak? I am interested in hearing your thoughts. Enjoy!!