I have heard a lot about reverse searing steaks and other cuts of meat, but I had never tried it until a couple weeks ago. It works extremely well for cooking thicker cuts of meat (NY, Filet Mignon, Ribeye) to a perfect medium rare without burning the outside of the steak. It is really simple to do, and if you have never done it I would definetly recommend trying it out!
Est Time: 45 Mins
Ingredients:
– Thick-cut steak (NY, Filet Mignon, Ribeye)
– Salt & Pepper
– Garlic
– Thyme – Rosemary
Instructions:
Step 1:
First, season the steaks well with salt, pepper, and garlic powder if you have it.
Step 2:
Place the steaks on a wire rack lying over a pan into the oven at about 275 degrees. Remove once the internal temperature hits 120 degrees. The time depends on the thickness of the cut, but it will likely be around half an hour.
Step 3:
Heat avocado oil in a cast iron pan over high heat until shimmering. Sear the steaks for 1-2 minutes per side, until you have a nice golden-brown crust on both sides of the steak. I like to press the steaks down onto the pan with tongs to ensure an even crust.
Step 4:
Baste (continuously spoon melted butter over) the steaks over medium heat in a few cloves of garlic, about half a stick of butter, and a handful of thyme and rosemary. Keep doing this until the internal temp reaches 135, then rest on a cutting board for 5 minutes and serve!