The Best Reverse-Sear Method for Thick Steaks

This recipe for the best reverse-sear method for thick steaks is a flavorful way to easily cook 2-inch steaks in your kitchen. This oven-to-stovetop method will make your steaks tender and juicy and create an awesome golden brown crust. Cooking your steaks in a low-temperature oven allows for great control over the temperature. Use a remote probe thermometer that provides the temperature reading throughout the process if you can. Finish the steaks by searing them in a hot cast-iron skillet, basting with butter, herbs, and garlic to form a nice glaze.

Print Recipe

Prep Time 5

Cook Time 1

Total Time 1 15

Course lunch/dinner

Cuisine American

Servings 2 people

Calories 1586.1 kcal

Equipment

1 Cast-iron skillet Heavy-bottomed and oven-safe
1 Baking Sheet Lined with aluminum foil
1 Wire Rack To fit the baking sheet, for even cooking
1 Instant-Read Thermometer Crucial for precise temperature control
1 Tongs For safe handling of hot steaks

Ingredients

Main

2 6 ounce/2-inches-thick rib-eye steaks, room temperature
2 tablespoons kosher salt
2 tablespoons ground black pepper
4 tablespoons canola oil
2 tablespoons unsalted butter
3 cloves garlic crushed
2 sprigs fresh rosemary
1 pinch sea salt flakes to taste

Instructions

Position racks in the middle and lower third of the oven. Place a cast-iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
Pat steaks dry with a paper towel; season generously on all sides with salt and black pepper. Place on the wire rack on the baking sheet.
Bake in the preheated oven on the middle rack until an instant-read thermometer inserted into the center reads 120 degrees F (49 degrees C) for medium-rare. Begin checking the temperature at 40 minutes; continue baking and checking temperature every 10 minutes. Remove steaks from oven; set aside.
Carefully remove hot cast-iron skillet from the oven using an oven mitt. Set it on the stovetop over medium-high heat. Add oil; heat until barely starts smoking. Carefully add steaks, releasing them away from you so oil doesn't splatter in your direction. Cook until a golden crust forms, 2 minutes per side, flipping only once. Stand steaks on their sides to render any fat using tongs.
Reduce heat to low; add butter, garlic, and rosemary to skillet. Baste steaks with butter mixture using a spoon, about 3 minutes. Transfer steaks to a cutting board; rest about 10 minutes.
Serve steaks whole or sliced; sprinkle with sea salt flakes.

Notes

1. **Temperature Precision:** A reliable instant-read thermometer is non-negotiable for success. It ensures you pull the steaks from the oven at the exact target internal temperature for your desired doneness, leading to consistent results.2. **Dryness is Key:** Thoroughly patting the steaks dry with paper towels before seasoning is paramount. This removes surface moisture, which is essential for developing a deep, golden-brown crust during the high-heat sear.3. **Don't Rush the Rest:** The 10-minute resting period after searing allows the muscle fibers to relax and the juices to redistribute evenly throughout the steak, resulting in a more tender and moist final product.