The Best Damn Steak of Your Entire Life

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The Reverse Sear is the Best Sear

This steak recipe is simple, and gives you the complex flavor profile that you only experience at high end steak houses.


The reverse sear allows you to cook and eat with absolutely no resting after cooking. So grab a glass of vino, and lets sear the hell out of some meat.



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Ingredients:

 

1-2 big ass ribeyes, 1 to 2 inch thick cuts

(I prefer ribeyes, but you can use a NY strip, or even a T-bone as long as it's at least 1 inch thick)

Course Salt

Fresh ground pepper

3/4 stick of salted butter

Several sprigs of thyme & rosemary (about 3-4 each)

6 cloves of garlic, crushed

1-2 tbsp vegetable oil (not olive oil)

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Instructions:

 

Step 1) Pull your steaks out of the fridgE. Salt and pepper the hell out of them. Seriously like wayyy more salt than you think you need, its going to create a ridiculously delicious crust when searing.


Step 2) Line a baking sheet with tinfoil and place a baking rack on top of that, then place steaks on the baking rack. Put in a preheated oven set to 275 for about 30 minutes (it can sometimes go more or less time depending on your steak size). You want to shoot for an internal temp of about 110 to 120 (I tend to go to about 115). Once internal temp is achieved, pull that bad boy out and let it rest 10 minutes.


Step 3) After your steak has had a little snooze, place your cast iron on the burner over high heat with enough veggie oil to barely coat the bottom (this will keep our butter from burning). Once your skillet is hot (and I mean HOT, those steaks should sizzle super loud when you lay them in) put your steak in the skillet.


Step 4) While your steak is on its first side in the skillet, immediately throw in your butter, garlic, rosemary and thyme (sometimes the thyme will pop and crackle). Once your steak has hit one minute in the skillet and has a nice rusty brown sear, flip that bitch over.


Step 5) Now tilt your skillet towards you so the butter and oil pools at the bottom, and toss your delicious butter-garlicy-thyme-rosemary sauce over the steaks over and over again until the second side is finished searing. Pull your steaks out and plate them.


Tip: you can also sear the fat cap on the side if desired.


*Optional* Step 6) Now this is your money maker, place a small pad of butter on the top of the finished steak, take a couple roasted garlic cloves from the pan and place them on the steak, then spoon a nice generous amount of the butter from the pan and pour on top, this will sizzle and help melt that pad of butter. (if your mouth isn't watering you're probably not doing it right)


Eat ASAP! No need to rest because of the reverse sear!


This recipe is extremely forgiving, Don't beat yourself up if it doesn't have that traditional medium-rare look, the steak will still have incredible flavor and melt in your mouth.