Reverse Sear Steak Perfection: The Only Guide You Need!
Unlock restaurant-quality reverse sear steak at home! My easy method for ribeye (or strip) guarantees a perfect crust and edge-to-edge pink.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastedessert.com.
Ingredients
- 1 (1 ½ - 2 inch thick) Ribeye, New York Strip, or Filet Mignon steak (approximately 1-1.5 lbs / 450-680g)
- 2 tablespoons (30ml) Olive Oil
- 2 teaspoons (10g) Kosher Salt (or sea salt)
- 1 teaspoon (5g) freshly ground Black Pepper
- 2 cloves Garlic, smashed
- 2 sprigs fresh Rosemary (optional)
- 2 tablespoons (30g) Unsalted Butter (optional, for basting)
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