yield: 2 servings
prep time: 5 minutes, plus 30 minutes for the steaks to come to room temperature and 15 minutes to rest
cook time: 27 minutes
We are blessed to have an abundance of grass-fed beef that is raised locally by friends of ours. This preparation method has you slow-cook the steaks in the oven before finishing them off with a hot sear. Reverse searing creates wonderfully juicy medium-rare meat, and it’s my family’s favorite way to eat steak. The extra time it takes to cook steaks this way is worth it. The herbed-browned butter spooned over the top makes this dish extra decadent.
• 2 (6-ounce) bone-in rib-eye steaks (1½ inches thick)
• Salt and ground black pepper
• 2 tablespoons salted butter
• 2 fresh rosemary sprigs
• 2 cloves garlic, minced
1. Take the steaks out of the refrigerator. Generously salt and pepper both sides of the steaks. Allow to sit at room temperature for 30 minutes.
2. Preheat the oven to 275°F. Line a sheet pan with foil and place a wire cooling rack on top.
3. Place the steaks on the rack on top of the foil-lined pan. Bake for 25 minutes or until the internal temperature of the meat reaches 125°F. Remove from the oven and let rest for 15 minutes.
4. Preheat a cast-iron skillet over medium-high heat. Put the butter in the hot pan; it will melt quickly. Place the steaks in the skillet and sear the first side for 1 minute (see Note), then flip the steaks. Add the rosemary and garlic to the pan and swirl it around. Hard-sear the steaks for 1 more minute, tilting the pan to spoon the melted butter and herbs over them. Serve immediately.
Notes:
A hard sear involves cooking meat at a high temperature to form a crust while cooking the inside as little as possible. Use a cast-iron skillet for best results.
