Reverse Sear Skillet-Grilled Steak Done Right!
This recipe expertly utilizes the reverse sear method to prepare a delicious rib eye steak. By first roasting it at a low temperature and then finishing with a high-heat sear, this technique ensures a perfectly cooked, juicy interior and a beautiful, caramelized crust, basted with a flavorful garlic-butter sauce.
Equipment
- 1 Oven
- 1 Cast-iron skillet Or heavy-bottomed oven-safe pan
- 1 Instant-Read Meat Thermometer Crucial for precise temperature control
- 1 Tongs
- 1 Baking Sheet with Wire Rack For even air circulation during roasting
Ingredients
Main
- 1 12 ounce 1 1/2-inch thick rib eye steak, thawed
- 1/4 cup unsalted butter melted
- 2 tablespoons steak sauce such as A1®
- 1 tablespoon grated garlic
- salt and ground black pepper to taste
Instructions
- Preheat your oven to a low temperature, typically 250°F (120°C).
- Pat the rib eye steak thoroughly dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
- Place the seasoned steak on a wire rack set inside a baking sheet, ensuring air circulation around the steak.
- Roast the steak in the preheated oven until its internal temperature reaches 120-125°F (49-52°C) for medium-rare, using an instant-read thermometer. This may take 1.5 to 2 hours.
- Once the desired internal temperature is reached, remove the steak from the oven and let it rest on the wire rack for 10-15 minutes.
- While the steak rests, combine the melted unsalted butter, steak sauce, and grated garlic in a small bowl.
- Heat a heavy cast iron skillet over high heat until it begins to lightly smoke, indicating it's very hot.
- Carefully place the rested steak into the hot skillet. Sear for 1-2 minutes per side until a deep, dark, crust develops.
- Reduce the heat to medium-low, add the butter-garlic-steak sauce mixture to the pan, and continuously baste the steak, flipping every 30 seconds, for another 2-3 minutes or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Remove the steak from the skillet and transfer it to a cutting board. Rest for at least 10 minutes before slicing against the grain and serving.
Notes
The reverse sear method is paramount for achieving a perfectly uniform cook from edge to edge and a superior crust. Always pat your steak completely dry before seasoning and roasting; this prevents steaming and promotes maximum crust development during searing. An accurate instant-read thermometer is your best friend here – it ensures you hit your desired doneness without overcooking. After searing, a crucial resting period allows the juices to redistribute, resulting in a tender, moist steak. For the basting butter, consider clarifying it or adding a touch of high-smoke-point oil to prevent the butter and garlic from burning at high temperatures, which can impart a bitter taste.