reverse sear steak recipe
- The Best reverse sear steak recipe
- Reverse Sear Ribeye Steak with Garlic Butter Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Reverse Sear Ribeye Steak with Garlic Butter Sauce Works
- ❓ Frequently Asked Questions About Reverse Sear Ribeye Steak with Garlic Butter Sauce
The Best reverse sear steak recipe
What really sells this recipe for me is how simple it is to make while still feeling indulgent. You don’t need fancy tools or hours in the kitchen—just a good cast-iron skillet and a little patience. And the health benefits? Well, lean cuts like ribeye or sirloin are packed with protein and iron, keeping us full and energized. Plus, the reverse sear method locks in moisture better than grilling or pan-searing alone, so you’re not dealing with dry meat. My family’s favorite part? The way it makes every meal feel like a celebration—whether it’s a birthday, a holiday, or just a lazy weekend afternoon. It’s that kind of dish that makes you feel like you’ve accomplished something great, even if it’s just dinner.
Reverse Sear Ribeye Steak with Garlic Butter Sauce
A perfectly cooked ribeye steak with a reverse sear method for even doneness, paired with a rich garlic butter sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ribeye steaks (1.5 inches thick, ~12 oz each)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Preheat oven to 250°F (120°C). Place steaks on a roasting pan lined with foil. Rub both sides with olive oil, salt, and pepper. -
2
Place the pan in the oven and cook the steaks for 20-25 minutes for medium-rare (internal temp ~125°F/52°C). Remove and let rest for 10 minutes. -
3
While steaks rest, melt butter in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in parsley, lemon juice, and Dijon mustard. -
4
Sear steaks in a hot skillet (preferably cast iron) for 2-3 minutes per side for a crispy crust. Pour sauce over steaks and baste for 1-2 minutes.
🔧Equipment
- Digital meat thermometer
- Heavy-duty roasting pan or oven-safe skillet
- Aluminum foil
- Mixing bowl
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Tips
- Use a meat thermometer to ensure perfect doneness.
- Resting the steak is crucial for juiciness.
- Adjust cooking time based on steak thickness and desired doneness.
- For extra flavor, add a splash of red wine to the sauce.
Variations
- Try adding a sprinkle of smoked paprika or coarse sea salt before searing.
- Serve with a side of roasted asparagus or a simple green salad.
Watch Video Of How Reverse Sear Ribeye Steak with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Reverse Sear Ribeye Steak with Garlic Butter Sauce
1. What is the purpose of a reverse sear for steak cooking?
The reverse sear is a cooking technique that combines slow roasting at a low temperature to cook the steak evenly through and searing at a high heat to create a crispy, caramelized crust. This method ensures tender, juicy meat with a perfect balance of doneness while enhancing the natural flavors of the steak.
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2. How do I choose the right steak cut for reverse searing?
For reverse searing, the best cuts are thicker and more forgiving, such as ribeye, New York strip, T-bone, or porterhouse. These cuts typically range from 1.5 to 2.5 inches thick and have a good marbling of fat, which helps retain moisture during slow cooking. Avoid thinner cuts like filet mignon or sirloin, as they may not hold up well to the reverse sear process.
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3. What temperature should I use for the reverse sear process, and how long does it cook?
For reverse searing, start by roasting the steak at 250–275°F (120–135°C) in a preheated oven. The cooking time depends on thickness, but a general guideline is:
– 1.5-inch steak: 20–25 minutes
– 2-inch steak: 25–30 minutes
– 2.5-inch steak: 30–35 minutes
Use a meat thermometer to check internal temperatures—medium-rare (125–130°F / 52–54°C) is ideal for most cuts.
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4. How do I achieve the perfect sear after reverse roasting?
After removing the steak from the oven, let it rest for 5–10 minutes before searing. For the best crust:
1. Pat the steak dry with paper towels.
2. Heat a cast-iron skillet or heavy pan over high heat until smoking hot.
3. Add 1–2 tablespoons of high-smoke-point oil (like avocado or grapeseed) and let it shimmer.
4. Sear the steak for 2–3 minutes per side (or until deeply browned), then finish with a baste of butter, garlic, and herbs (e.g., butter, salt, pepper, rosemary).
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5. Should I brine or marinate the steak before reverse searing, and if so, why?
Yes, brining or marinating the steak enhances tenderness and flavor. A quick brine (1–2 hours in cold water + salt + sugar) or a marinade (1–12 hours in acidic ingredients like vinegar or citrus + oil + herbs) helps break down muscle fibers and infuse moisture. For reverse searing, a light brine (30–60 minutes) works best to avoid over-saturation. Avoid long marinades if you plan to sear, as they can make the crust soggy.
