Reverse Sear Steak
Cooked low in the oven and seared on the stove, this Reverse Sear Steak is tender, juicy, and flavorful. Top with garlic butter.
Servings: 2
Ingredients
- 2 New York strip steaks
- 4 tablespoons salted butter
- 2 garlic cloves freshly minced
- ½ teaspoon dried rosemary
- 1 teaspoon dried parsley
Instructions
- Preheat your oven to 250°F. While the oven is preheating, use a fork to combine the butter, minced garlic, thyme, and parsley until homogenous. Wrap the butter in plastic wrap and place it in the fridge.
- Place your steaks on a baking sheet lined with a wire rack and cook them for 30 minutes.
- Remove the steaks from the oven and heat the oil in a pan over medium heat. After the oil has had a minute or two to warm up, add the steaks. Sear the steaks for 2 minutes per side.
- Top the steaks with some of the garlic butter.
- Serve and enjoy!
Notes
- You can use any cut of steak with this recipe. We like to use New York strip steak, but anything will work!
- Reverse searing your steak allows the steak to cook on low heat before being seared on a high-heat pan.
- We like to top our steak with garlic herb butter or some freshly chopped parsley.
- For a rarer steak you can sear each side for 1 minute. For a well-done steak you can sear each steak for 3 minutes.
- You can serve these steaks on their own or with a side of mashed potatoes, steamed veggies, roasted asparagus, etc.
- You can store your leftover steak in the fridge for up to 3 days.
- Reheat your leftover steak in an air fryer for 7 minutes at 350°F. This helps prevent moisture loss in your leftovers.
Nutrition
Calories: 676kcal | Carbohydrates: 1g | Protein: 46g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 298mg | Potassium: 626mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 4mg
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