Reverse Seared Rosemary Garlic Steak
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.
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
Steak Doneness Chart:
- Rare: 120F
- Medium Rare: 130F
- Medium: 140F
- Medium Well: 150F
- Well Done: 160F