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HOW TO REVERSE-SEAR A STEAK

Picture for How To Reverse-Sear A Steak

3,981,586 views  Reverse-sear with bonus butter baste. This video was made in response to the Reddit AMA question: what's your favorite way to cook a steak?

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INGREDIENTS

DIRECTIONS

INGREDIENTS

bone in ribeye steak

2 inch bone in ribeye steak

Salt and Pepper

Salt and Pepper

beef lard

2 tbsp beef lard

generous pats of butter

2 generous pats of butter

of garlic, crushed

1 clove of garlic, crushed

Thyme

sprig Thyme

TOOLS

Babish cooling rack

Babish cooling rack

Babish baking tray

Babish baking tray

Babish cast iron skillet

Babish cast iron skillet

Babish Chef's Kitchen knife

Babish Chef's Kitchen knife

aluminum foil

aluminum foil

DIRECTIONS

1.

Place ribeye on wire rack on a baking sheet. Salt ribeye steak liberally on both sides. Let meat sit for half an hour at room temperature.

bone in ribeye steak

2 inch bone in ribeye steak

Salt and Pepper

Salt and Pepper

2.

Preheat oven to 250°F.

3.

Place steak on rack into oven for about an hour or until the steak’s internal temperature is 115° and looks a little ugly.

4.

Heat a cast iron skillet and melt beef lard. Allow the skillet to get smoking hot and then place steak in the center of the skillet. Let the steak sit for about a minute or until a golden brown crust forms on the bottom. Flip steak and repeat.

beef lard

2 tbsp beef lard

5.

Reduce heat slightly and place a large pat of butter into the skillet next to the steak. Add garlic and thyme. Allow butter to melt and combine with the garlic and thyme. Using a spoon, scoop and pour the butter over the steak to baste it.

generous pats of butter

2 generous pats of butter

of garlic, crushed

1 clove of garlic, crushed

Thyme

sprig Thyme

6.

Remove steak from the heat. Add a generous pat of butter to the top of the steak to form a butter blanket. Take the garlic clove and thyme sprig from the skillet and place on top of the steak. Cover with aluminum foil. Allow the steak to take a little nap for 10 minutes.

7.

After ten minutes have passed, remove tin foil and proceed with carving. Using a large knife, carefully cut the bone away from the rest of the steak. Then, slice steak into 2 inch slices, fan to make it look pretty, and then eat.

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