Ingredients:

  • 1 (1 ½ - 2 inch thick) Ribeye, New York Strip, or Filet Mignon steak (approximately 1-1.5 lbs / 450-680g)
  • 2 tablespoons (30ml) Olive Oil
  • 2 teaspoons (10g) Kosher Salt (or sea salt)
  • 1 teaspoon (5g) freshly ground Black Pepper
  • 2 cloves Garlic, smashed
  • 2 sprigs fresh Rosemary (optional)
  • 2 tablespoons (30g) Unsalted Butter (optional, for basting)

Instructions:

  1. Pat steak dry with paper towels and season generously with salt and pepper. Place on a wire rack set over a baking sheet.
  2. Preheat oven to 250°F (120°C). Bake the steak until it reaches an internal temperature of: Rare: 120°F (49°C); Medium-Rare: 125°F (52°C); Medium: 135°F (57°C); Medium-Well: 145°F (63°C).
  3. Heat olive oil in a heavy-bottomed skillet over high heat until smoking hot.
  4. Carefully place steak in the hot skillet and sear for 1-2 minutes per side, creating a deep brown crust. Add smashed garlic, rosemary and butter if desired, and baste the steak as it sears.
  5. Remove steak from skillet and place on a cutting board. Let rest for 10 minutes before slicing against the grain and serving. Enjoy your perfectly cooked reverse sear steak!