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Reverse Seared Steaks

45 minutes
•Medium

Perfect restaurant-quality steaks using the reverse sear method. Juicy interior with a beautiful crust.

High ProteinKetoGluten-Free

Ingredients

  • 2 thick-cut ribeye or NY strip steaks (1.5-2 inches thick)
  • Kosher salt
  • Freshly cracked black pepper
  • 2 tbsp high-heat oil (avocado or grapeseed)
  • 2 tbsp butter
  • 2 sprigs fresh thyme
  • 2 garlic cloves, crushed

Instructions

  1. Pat steaks dry and season generously with salt and pepper
  2. Let steaks come to room temperature (30 minutes)
  3. Preheat oven to 275°F (135°C)
  4. Place steaks on wire rack over baking sheet
  5. Bake until internal temp reaches 90-95°F for medium-rare (20-30 min)
  6. Remove and let rest 10 minutes
  7. Heat cast iron skillet over high heat with oil
  8. Sear steaks 1-2 minutes per side for crust
  9. Add butter, thyme, and garlic, baste steaks
  10. Rest 5 minutes before slicing

Notes

  • Use a meat thermometer for accuracy
  • Final temp after searing: 130-135°F for medium-rare
  • Thicker steaks work better for this method
  • Can prep steaks hours ahead and refrigerate after oven step

Photos

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Variations

  • Add compound butter on top
  • Season with steak rubs before cooking
  • Finish with coarse sea salt
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