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HOW TO REVERSE-SEAR A STEAK

Picture for How To Reverse-Sear A Steak

3,896,219 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

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

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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