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Melt-in-Your-Mouth Reverse Sear Steak

Close-up of three thick-cut steaks, sliced to show a juicy, medium-rare interior, perfect for melt-in-your-mouth steak.
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Learn the reverse sear method to cook a buttery steak that achieves maximum tenderness and a perfect medium-rare center every time. This technique is the secret to restaurant-style steak at home.

Ingredients

Scale
  • 2 (1.5-inch thick) Ribeye or New York Strip steaks
  • 1 tablespoon coarse kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme

Instructions

  1. Season the steaks heavily on all sides with kosher salt and pepper at least 4 hours, or up to 24 hours, before cooking. Place them uncovered on a wire rack set over a baking sheet in the refrigerator.
  2. Preheat your oven to 250 degrees Fahrenheit. Place the seasoned steaks on the wire rack and bake until the internal temperature reaches 115 degrees Fahrenheit for medium-rare. This usually takes 45 to 60 minutes, depending on thickness.
  3. Remove the steaks from the oven and let them rest on the counter for 10 minutes while you prepare the sear.
  4. Heat a heavy-bottomed skillet, like cast iron, over high heat until it is smoking hot. Add the olive oil.
  5. Carefully place the steaks in the hot skillet. Sear for 60 to 90 seconds per side until a deep brown crust forms.
  6. Reduce the heat to medium. Add the butter, smashed garlic, and thyme to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter over the top of the steaks for 30 seconds.
  7. Remove the steaks immediately from the pan and let them rest on a cutting board for 10 minutes before slicing against the grain.

Notes

  • For the best results in tenderness, use a quality cut like Ribeye or Tenderloin.
  • The long refrigeration period helps dry the surface, which is key for achieving a great crust during the sear.
  • Use a reliable meat thermometer to hit your target internal temperature precisely; this prevents overcooking, which causes tough steak.

Nutrition

Find it online: https://blissbatter.com/melt-in-your-mouth-steak-recipe-reverse-sear/