Reverse Sear Steak

Instructions

1. 1

   Pat the steak dry on all sides with a paper towel to help create a great crust when searing.

2. 2

   Season the steak on all sides with coarse salt and cracked pepper.

3. 3

   Place on a rack over a sheet tray and refrigerate uncovered for 2 to 24 hours. This allows the seasoning to penetrate deep into the meat.

4. 4

   When ready to cook, preheat the oven to 200°F. Place the steak on a rack over a sheet tray in the middle of the oven and cook for 45 to 60 minutes until it reaches 100°F internally.

5. 5

   Remove the steak from the oven and set aside. Add olive oil to a 10-inch cast iron or carbon steel pan and heat over high heat until the oil lightly smokes.

6. 6

   For medium-rare, place the steak in the pan, reduce heat to medium, and cook for 1 minute.

7. 7

   Using tongs, move the steak around in a circular motion for 1 minute to help completely brown the top.

8. 8

   Flip the steak, reduce heat to low-medium, and cook for 1 minute. Add the garlic, shallots, thyme, and butter to the pan.

9. 9

   Baste the steak with a spoon for 2 minutes. Remove once it reaches 120°F to 125°F internally for medium-rare.

10. 10

    Let the steak rest for 3 to 4 minutes. Slice and serve as is or with Maître d'Butter.