This Reverse Seared Rosemary Garlic Steak is my husband Ahmed’s specialty dish that he makes and it is TO DIE FOR. It is so, so good and I want to eat until I am 100 years old. He has absolutely perfected this recipe to the max, andI am just writing it down to share with whoever wants to eat the best steak of their life.
This steak is incredibly tender, juicy, with flavor sealed in, and a golden crusted, flavor packed exterior. It is filled with a symphony of roasted garlic, rosemary, shallot, and butter, which all all add to and accentuate the taste of the steak itself. The reverse searing process is what allows it to cook to your desired doneness, seal in all of that flavor, and get the perfect golden crust, every time. The next time you think of making steak, think this recipe and you will be so glad that you did!
Equipment You’ll Need:
To reverse sear this steak, you will need a cast iron pan, an oven, an oven safe food rack, a cooking sheet, and a stove.
A food thermometer is optional but will greatly help in controlling how done your steak will be.
Ingredients You’ll Need:
Servings: 1 steak
Active Time: 15 minutes Total Time: 2.5-3 hours
For this Reverse Seared Garlic Rosemary Steak recipe you will need:
- 1 ribeye steak
- Salt
- Pepper
- Vegetable oil
- 2 tablespoons of butter
- 4-6 whole garlic cloves
- 2-4 sprigs of fresh rosemary
- 1/2 shallot
How to Make Reverse Seared Rosemary Garlic Steak:
Step 1. Pat your ribeye dry with a paper towel and then lightly dab all sides with vegetable oil. Then sprinkle both sides and the edges generously with salt and pepper.
Step 2. Allow the steak to sit at room temperature for at least 2 hours and until the internal temperature reaches 72 degrees F.
Step 3. Preheat the oven to 275.
Step 4. Place the steak on a cooking rack and the cooking rack on top of a cooking sheet. The rack will allow for hot air to circulate under the steak and cook it evenly, while the cooking sheet will catch drips. Cook for between 25 and 35 minutes, depending on the thickness of the steak and on how well done you would like it to be. Monitor the internal temperature with a food thermometer. Remove from the oven once the desired temperature is reached.
*See chart in the Pro Tips section below for what internal temperature to reach for each level of doneness.
Step 5. While the steak is cooking peel your 4-6 garlic cloves, cut your 1/2 shallot into a few pieces, and prepare your 2-4 fresh rosemary sprigs.
Step 6. When the steak is almost done in the oven, place a cast iron pan on the stove on medium-high heat. Once the cast iron is smoking, add 2 tablespoons of vegetable oil and immediately add the steak.
Step 7. Once the steak has a golden crust on the bottom, about 2 minutes, flip it and add 2 tablespoons of butter divided into a few pieces, 4-6 whole garlic cloves, 2-4 pieces of fresh rosemary, and 1/2 of a shallot cut into a few pieces. Metal tongs work very well here in adding the toppings and flipping the steak, while maintaining a safe distance from the hot oil.
Step 8. Allow the steak to sear for about 1 minute on this side and then turn off the heat. Immediately begin basting the steak by tilting the pan at an angle and using a spoon to continuously scoop the melted butter, oil, and toppings onto the steak for about 2 minutes.
Step 9. Move the steak onto a heat safe surface, such as a wooden cutting board, and allow it to rest for 10 minutes. While it is resting, you have the option to further sear your rosemary, garlic, and shallot in the pan on medium-high heat. The rosemary tastes wonderful when it reaches a crispy texture and it taken out before burning. Then pour the leftover sauce and toppings in the pan over it and serve!
Enjoy!
Pro Tips:
Steak Doneness Chart:
Rare: 120F
Medium Rare: 130F
Medium: 140F
Medium Well: 150F
Well Done: 160F
What To Do With The Leftovers:
Storing:
This may store well in the refrigerator for 3-4 days.
Transform your leftovers:
There are so many ways to enjoy leftover steak. It is great sliced thinly and laid over rice with a drizzle of soy sauce and sautéed veggies on the side. You can also cube it and pair it with roasted potatoes, slice into a sandwich, or do many other things with it!
Pairs Well With:
For a carnivore style meal, pair this with sliced avocado and an over easy egg. These are easy to prep while the steak is resting.
This pairs well with so many sides like a salad, mashed potatoes, crispy smashed potatoes, biscuits, and many other things!
Video:
Reverse Seared Rosemary Garlic Steak
Equipment
- 1 Cast iron pan
- 1 Cooking rack
- 1 Cooking sheet
- 1 Food thermometer – optional
Ingredients
- 1 ribeye steak
- Salt
- Pepper
- Vegetable oil
- 2 tablespoons butter
- 4 – 6 whole garlic cloves
- 2 – 4 sprigs fresh rosemary
- 1/2 shallot
Instructions
- Pat your ribeye dry with a paper towel and then lightly dab all sides with vegetable oil. Then sprinkle both sides and the edges generously with salt and pepper.
- Allow the steak to sit at room temperature for at least 2 hours and until the internal temperature reaches 72 degrees F.
- Preheat the oven to 275.
- Place the steak on a cooking rack and the cooking rack on top of a cooking sheet. Cook for between 25 and 35 minutes, depending on the thickness of the steak and on how well done you would like it to be. Monitor the internal temperature with a food thermometer. Remove from the oven once the desired temperature is reached.*See chart in notes below for what temperature to reach for each level of doneness.
- While the steak is cooking peel your 4-6 garlic cloves, cut your 1/2 shallot into a few pieces, and prepare your 2-4 fresh rosemary sprigs.
- When the steak is almost done in the oven, place a cast iron pan on the stove on medium-high heat. Once the cast iron is smoking, add 2 tablespoons of vegetable oil and immediately add the steak.
- Once the steak has a golden crust on the bottom, about 2 minutes, flip it and add 2 tablespoons of butter divided into a few pieces, 4-6 whole garlic cloves, 2-4 pieces of fresh rosemary, and 1/2 of a shallot cut into a few pieces.
- Allow the steak to sear for about 1 minute on this side and then turn off the heat. Immediately begin basting the steak by tilting the pan at an angle and using a spoon to continuously scoop the melted butter, oil, and toppings onto the steak for about 2 minutes.
- Move the steak onto a heat safe surface and allow it to rest for 10 minutes. While it is resting, you have the option to further sear your rosemary, garlic, and shallot in the pan on medium-high heat. Then pour the leftover sauce and toppings in the pan over it and serve!Enjoy!
Notes
- Rare: 120F
- Medium Rare: 130F
- Medium: 140F
- Medium Well: 150F
- Well Done: 160F
Definitely making this again and again till I’m 100 too! This is sooo good. I love the seared outside and the rosemary, shallots and garlic seared a bit more simply elevate this already highly esteemed steak into off the charts. Thank you for sharing this recipe!