Reverse Sear Steak

Name: Reverse Sear Steak
Ingredients: Bone-in Tomahawk Ribeye Steak; Olive oil; Rosemary salt; Finely ground pepper; High smoke point oil (e.g., avocado oil); Shallots; Crushed garlic; Unsalted butter; Fresh thyme

Serves 1

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Reverse Sear Steak

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Serves 1

Directions

1Place the bone-in Tomahawk ribeye on a wire rack over a baking sheet.
2Drizzle olive oil over the steak to help the seasoning stick.
3Season generously with rosemary salt and finely ground pepper, ensuring it covers all sides and edges of the steak.
4Insert a probe thermometer into the dead center of the steak.
5Bake the steak on a wire rack at 275 degrees Fahrenheit until it reaches an internal temperature of 120 degrees Fahrenheit.
6Remove the steak from the oven once it hits 120 degrees internal temperature.
7Heat a pan on super high heat, allowing it to get very hot.
8Add a high smoke point oil, such as avocado oil, to the hot pan.
9Add shallots to flavor the oil.
10Carefully lay the steak into the hot pan and sear each side for about 90 seconds.
11Drop the heat all the way down and add crushed garlic and unsalted butter to the pan.
12Wait until the butter starts to foam, then begin basting the steak with the butter and oil mixture.
13Add fresh thyme to the pan for additional flavor.
14Continue basting for another 2-3 minutes until the steak reaches a beautiful medium-rare.
15Remove the steak from the pan and let it rest for about 5 minutes on the wire rack.
16Pour some of the pan juices over the steak during the resting period.
17Slice the steak off the bone.
18Remove the cap of the steak.
19Slice the steak into desired portions and enjoy.

Ingredients

Bone-in Tomahawk Ribeye Steak
Olive oil
Rosemary salt
Finely ground pepper
High smoke point oil (e.g., avocado oil)
Shallots
Crushed garlic
Unsalted butter
Fresh thyme

Equipment

Wire rackBaking sheetProbe thermometerPanTongsSpoonKnifeCutting board

Tips

Using a bone-in Tomahawk Ribeye is recommended for great results, but any steak can be used.
For searing, use a high smoke point oil like avocado oil.
Temporarily disconnect smoke alarms if needed, as searing at high heat will produce smoke.
Resting a big cut of meat after baking and searing for a few minutes is sufficient because of the gentle increase in temperature.

Reverse Sear Steak

Serves 1

youtube.com

Reverse Sear Steak

youtube.com

Serves 1

Directions

1Place the bone-in Tomahawk ribeye on a wire rack over a baking sheet.
2Drizzle olive oil over the steak to help the seasoning stick.
3Season generously with rosemary salt and finely ground pepper, ensuring it covers all sides and edges of the steak.
4Insert a probe thermometer into the dead center of the steak.
5Bake the steak on a wire rack at 275 degrees Fahrenheit until it reaches an internal temperature of 120 degrees Fahrenheit.
6Remove the steak from the oven once it hits 120 degrees internal temperature.
7Heat a pan on super high heat, allowing it to get very hot.
8Add a high smoke point oil, such as avocado oil, to the hot pan.
9Add shallots to flavor the oil.
10Carefully lay the steak into the hot pan and sear each side for about 90 seconds.
11Drop the heat all the way down and add crushed garlic and unsalted butter to the pan.
12Wait until the butter starts to foam, then begin basting the steak with the butter and oil mixture.
13Add fresh thyme to the pan for additional flavor.
14Continue basting for another 2-3 minutes until the steak reaches a beautiful medium-rare.
15Remove the steak from the pan and let it rest for about 5 minutes on the wire rack.
16Pour some of the pan juices over the steak during the resting period.
17Slice the steak off the bone.
18Remove the cap of the steak.
19Slice the steak into desired portions and enjoy.

Ingredients

Bone-in Tomahawk Ribeye Steak
Olive oil
Rosemary salt
Finely ground pepper
High smoke point oil (e.g., avocado oil)
Shallots
Crushed garlic
Unsalted butter
Fresh thyme

Equipment

Wire rackBaking sheetProbe thermometerPanTongsSpoonKnifeCutting board

Tips

Using a bone-in Tomahawk Ribeye is recommended for great results, but any steak can be used.
For searing, use a high smoke point oil like avocado oil.
Temporarily disconnect smoke alarms if needed, as searing at high heat will produce smoke.
Resting a big cut of meat after baking and searing for a few minutes is sufficient because of the gentle increase in temperature.