Ingredients:

  • 2 (1.5-inch thick) steaks (Ribeye, New York Strip, or Filet Mignon), about 12-16 ounces each (340-450g)
  • 2 tablespoons kosher salt (30 ml)
  • 1 teaspoon freshly ground black pepper (5 ml)
  • 2 tablespoons high-smoke-point oil (e.g., avocado oil, canola oil, or grapeseed oil) (30 ml)
  • 2 tablespoons unsalted butter (30 g)
  • 2 cloves garlic, smashed
  • 2 sprigs fresh rosemary or thyme
  • 1 tablespoon butter (15 g)
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh herbs (parsley, thyme, rosemary, or a mix) (5 ml)

Instructions:

  1. Season steaks generously with salt and pepper. Place on a wire rack set over a baking sheet. Refrigerate uncovered for at least 1 hour, and up to 2 hours to help dry the surface.
  2. Preheat oven to 250°F (120°C).
  3. Place the baking sheet with steaks in the oven. Cook until the internal temperature is 10-15°F (5-8°C) below your desired doneness. Use the meat thermometer!
  4. Remove steaks from the oven and let rest for 10 minutes.
  5. Heat the oil in a cast iron skillet over high heat until smoking hot.
  6. Add the steaks to the hot skillet. Add butter, garlic, and herbs. Sear for 1-2 minutes per side, spooning the melted butter over the steak for even browning. Sear edges as well. This is how you reverse sear steak.
  7. Remove steak from the pan. Add butter, garlic and chopped fresh herbs to pan. Cook for 30 seconds, spoon over steaks as they rest.
  8. Let steaks rest for another 5 minutes before slicing against the grain and serving.