# Reverse Sear Steak

Learn how to perfectly execute a steak with the reverse sear method, ensuring a delicious medium-rare finish.

- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- Wire rack
- Baking sheet
- Probe thermometer
- Pan
- Tongs
- Spoon
- Knife
- Cutting 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.

## Source

- Original video: https://www.youtube.com/watch?v=xDhHIptokb4
- Recipe page: https://www.cliprecipe.com/recipe/3cd284f9-d052-4de1-b271-5156c184fd5b
- Extracted: 2025-06-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt