Reverse Sear Steak

Low and slow cooking followed by a blazing sear creates steak that's perfectly pink edge to edge, with a caramelized crust that rivals any steakhouse. Butter-basted with garlic and thyme, these New York strips develop incredible tenderness and depth of flavor. Perfect for special dinners when you want restaurant-quality results without the guesswork.

Prep time

2 hours

Cook time

1 hour 5 minutes

Total time

3 hours 5 minutes

Servings

4

Ingredients

2 (1-pound) New York strip steaks
2 tbsp olive oil
4 garlic cloves
1 shallot, peeled
12-14 sprigs fresh thyme
4 tbsp unsalted butter
Coarse salt to taste
Fresh ground pepper to taste

Instructions

Pat the steak dry on all sides with a paper towel to help create a great crust when searing.
Season the steak on all sides with coarse salt and cracked pepper.
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.
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.
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.
For medium-rare, place the steak in the pan, reduce heat to medium, and cook for 1 minute.
Using tongs, move the steak around in a circular motion for 1 minute to help completely brown the top.
Flip the steak, reduce heat to low-medium, and cook for 1 minute. Add the garlic, shallots, thyme, and butter to the pan.
Baste the steak with a spoon for 2 minutes. Remove once it reaches 120°F to 125°F internally for medium-rare.
Let the steak rest for 3 to 4 minutes. Slice and serve as is or with Maître d'Butter.

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