Reverse Sear Steak

Learning ​​how to reverse-sear means you can serve steakhouse quality meals in your own kitchen. The trick to this ingenious cooking method is to first cook the steak in a low oven, then transfer it to a blazing hot skillet to quickly sear both sides. The result is a steak with a deeply browned crust and an inside that is evenly cooked. This method is especially helpful when cooking thick steaks; it allows the meat to cook exactly to your taste without overcooking or even burning the exterior of the steak. Although this steak is delicious straight out of the skillet, we added a buttery wine pan sauce to finish off the dish. The recipe for the herb butter added to the sauce makes more than you will need, and is very handy to have around to dress up a pot of rice or vegetables at the last minute.

Reverse Sear Steak
Photo: Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Active Time:
15 mins
Total Time:
50 mins
Servings:
2

Ingredients

  • 1 (1 pound, 4-ounces) boneless beef strip steak (1 1/2-inch thick), at room temperature

  • 1 teaspoon kosher salt, plus more to taste

  • 5 teaspoons freshly cracked 4-peppercorn blend, divided

  • ½ cup (4 ounces) unsalted butter, softened

  • 1 tablespoon plus 1 teaspoon minced shallot (from 1 small shallot)

  • 1 teaspoon chopped fresh thyme

  • 1 tablespoon grapeseed oil

  • ¼ cup dry red wine

  • ½ cup unsalted beef broth

Directions

  1. Preheat oven to 250°F. Sprinkle steak with salt and 1 teaspoon of the pepper. Place steak on a wire rack set inside a rimmed baking sheet. Bake in preheated oven until a thermometer inserted in thickest portion of meat registers 115°F for medium-rare (the steak will cook more when it is finished in the skillet), about 35 minutes.

  2. Meanwhile, place butter, shallot, thyme, and remaining 4 teaspoons pepper in a small bowl; fold mixture together using a spatula until thoroughly combined. Cover and chill the compound butter for about 30 minutes, or store in an airtight container in refrigerator for up to 1 week.

  3. Heat oil in a 12-inch cast-iron skillet over high until oil shimmers and just begins to smoke. Add steak; cook until golden brown, 1 minute per side. Transfer steak to a cutting board.

  4. Remove skillet from heat, add wine to skillet, and let mixture reduce, stirring constantly, until reduced by half, about 15 seconds. Add broth. Return skillet to heat over medium-high, and bring to a simmer. Simmer, stirring constantly, until reduced by half, about 2 minutes. Remove from heat. Add 2 tablespoons compound butter and whisk until butter has melted and sauce emulsifies. Season with additional salt to taste.

  5. Slice steak into 1/4-inch-thick pieces, and divide between 2 plates. Spoon pan sauce over steak, and serve.

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