Reverse Sear Steak

Serves 1
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Directions

  1. 1Place the bone-in Tomahawk ribeye on a wire rack over a baking sheet.
  2. 2Place the bone-in Tomahawk ribeye on a wire rack over a baking sheet.
  3. 3Place the bone-in Tomahawk ribeye on a wire rack over a baking sheet.
  4. 4Drizzle olive oil over the steak to help the seasoning stick.
  5. 5Drizzle olive oil over the steak to help the seasoning stick.
  6. 6Drizzle olive oil over the steak to help the seasoning stick.
  7. 7Season generously with rosemary salt and finely ground pepper, ensuring it covers all sides and edges of the steak.
  8. 8Season generously with rosemary salt and finely ground pepper, ensuring it covers all sides and edges of the steak.
  9. 9Season generously with rosemary salt and finely ground pepper, ensuring it covers all sides and edges of the steak.
  10. 10Insert a probe thermometer into the dead center of the steak.
  11. 11Insert a probe thermometer into the dead center of the steak.
  12. 12Insert a probe thermometer into the dead center of the steak.
  13. 13Bake the steak on a wire rack at 275 degrees Fahrenheit until it reaches an internal temperature of 120 degrees Fahrenheit.
  14. 14Bake the steak on a wire rack at 275 degrees Fahrenheit until it reaches an internal temperature of 120 degrees Fahrenheit.
  15. 15Bake the steak on a wire rack at 275 degrees Fahrenheit until it reaches an internal temperature of 120 degrees Fahrenheit.
  16. 16Remove the steak from the oven once it hits 120 degrees internal temperature.
  17. 17Remove the steak from the oven once it hits 120 degrees internal temperature.
  18. 18Remove the steak from the oven once it hits 120 degrees internal temperature.
  19. 19Heat a pan on super high heat, allowing it to get very hot.
  20. 20Heat a pan on super high heat, allowing it to get very hot.
  21. 21Heat a pan on super high heat, allowing it to get very hot.
  22. 22Add a high smoke point oil, such as avocado oil, to the hot pan.
  23. 23Add a high smoke point oil, such as avocado oil, to the hot pan.
  24. 24Add a high smoke point oil, such as avocado oil, to the hot pan.
  25. 25Add shallots to flavor the oil.
  26. 26Add shallots to flavor the oil.
  27. 27Add shallots to flavor the oil.
  28. 28Carefully lay the steak into the hot pan and sear each side for about 90 seconds.
  29. 29Carefully lay the steak into the hot pan and sear each side for about 90 seconds.
  30. 30Carefully lay the steak into the hot pan and sear each side for about 90 seconds.
  31. 31Drop the heat all the way down and add crushed garlic and unsalted butter to the pan.
  32. 32Drop the heat all the way down and add crushed garlic and unsalted butter to the pan.
  33. 33Drop the heat all the way down and add crushed garlic and unsalted butter to the pan.
  34. 34Wait until the butter starts to foam, then begin basting the steak with the butter and oil mixture.
  35. 35Wait until the butter starts to foam, then begin basting the steak with the butter and oil mixture.
  36. 36Wait until the butter starts to foam, then begin basting the steak with the butter and oil mixture.
  37. 37Add fresh thyme to the pan for additional flavor.
  38. 38Add fresh thyme to the pan for additional flavor.
  39. 39Add fresh thyme to the pan for additional flavor.
  40. 40Continue basting for another 2-3 minutes until the steak reaches a beautiful medium-rare.
  41. 41Continue basting for another 2-3 minutes until the steak reaches a beautiful medium-rare.
  42. 42Continue basting for another 2-3 minutes until the steak reaches a beautiful medium-rare.
  43. 43Remove the steak from the pan and let it rest for about 5 minutes on the wire rack.
  44. 44Remove the steak from the pan and let it rest for about 5 minutes on the wire rack.
  45. 45Remove the steak from the pan and let it rest for about 5 minutes on the wire rack.
  46. 46Pour some of the pan juices over the steak during the resting period.
  47. 47Pour some of the pan juices over the steak during the resting period.
  48. 48Pour some of the pan juices over the steak during the resting period.
  49. 49Slice the steak off the bone.
  50. 50Slice the steak off the bone.
  51. 51Slice the steak off the bone.
  52. 52Remove the cap of the steak.
  53. 53Remove the cap of the steak.
  54. 54Remove the cap of the steak.
  55. 55Slice the steak into desired portions and enjoy.
  56. 56Slice the steak into desired portions and enjoy.
  57. 57Slice the steak into desired portions and enjoy.

Ingredients

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