Recipe Background
Reverse sear steak: A perfect blend of simplicity and precision for new beginnings.
I remember vividly the day my friend Tom finally landed his dream job. The news hit just as we were in the thick of packing for his next big adventure—moving into a breezy loft in a bustling new city. We needed a meal worthy of both the chaos and the quiet excitement, something we could pull off after a day of wrestling with unwieldy boxes and new furniture in flat packs. That's when the idea of a reverse sear steak popped into my head. It promised precision with minimal fuss, requiring nothing more than a well-loved cast-iron skillet and the freshly sprouted rosemary Tom had been nurturing since spring.
As we settled into our makeshift kitchen on moving day, I watched the steak slowly roast, enveloped in the scent of garlic warming in butter, as if it were a small, savory gift to ourselves. The key to success, I discovered, was in the details—preheating the oven just right and letting the steak rest for ten crucial minutes after its searing finish. We toasted with wine drawn from mismatched cups, enjoying each tender bite with gratitude for new beginnings. In the soft glow of the setting sun, Tom and I realized that, with a little timing and care, such a simple meal could become the perfect partner for change.
Ingredients
- 1 (2-inch-thick) rib-eye steak
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons canola oil
- 2 tablespoons butter
- 3 cloves garlic crushed
- 2 sprigs rosemary
- coarse sea salt optional, to taste, for serving
Directions
- Begin by preheating the oven to 225 degrees F.
- Generously season the steak with the kosher salt and the pepper.
- Place the steak on a wire rack set on top of a baking dish.
- When the oven is preheated, roast the steak for 50-55 minutes for medium-rare, reaching 135 degrees F.
- Heat the canola oil in a cast-iron skillet over medium-high heat.
- Add the steak and cook, flipping once, until a crust forms on both sides of the steak, about 1 minute per side. Do not sear for too long. The interior is already perfectly cooked and searing it too long can cause the steak to become overcooked.
- Reduce the heat to low and add the butter, the garlic, and the rosemary to the cast-iron. Allow the butter to melt in the skillet by carefully tipping it to one side, so the butter pools closer to the heat and the steak rests slightly above the heat; this will help prevent overcooking. Use a spoon to continually baste the butter onto the steak for about 30 seconds-1 minute.
- Once a golden crust has formed, transfer the steak to a cutting board or tray and allow it to rest for 10 minutes.
- Season with the coarse sea salt and the pepper and serve!
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