This reverse sear steak is the failsafe method for cooking big steaks and produces the most beautiful crust. Minimal preparation is required, and the meat is precisely cooked every time.
Ingredients
1 large ribeye steak 1 1/2 – 2 inches thick
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 teaspoon smoked paprika
1 bulb garlic halved
1 tablespoon butter
Instructions
Preheat the oven to 135C/275F.
Pat dry the steak then rub both sides with the salt, pepper, and smoked paprika. In a large skillet or cast iron, add the olive oil. Place the steak on top, followed by the garlic cloves.
Bake in the oven for 30-35 minutes, or until it reaches an internal temperature of 130F.
Remove the skillet from the oven and remove the steak and let it rest for 10-15 minutes. Add the butter to the skillet and place it over medium heat. Once hot, add the steak back and sear it for a minute on each side.
Slice it up and serve immediately.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.
TO FREEZE: Place the cooked and cooled steak in a heavy-duty ziplock bag and eat it within 6 months.
TO REHEAT: The best way to reheat leftover steak is in the oven. Set the oven to 275 degrees and reheat the steak for around 4 minutes or until the internal temperature of the steak is 130F degrees. You can also reheat reverse sear steak in a skillet over low heat.
Recipe Card
Reverse Sear Steak Recipe
This reverse sear steak is the failsafe method for cooking big steaks and produces the most beautiful crust. Minimal preparation is required, and the meat is precisely cooked every time.
- 1 large ribeye steak 1 1/2 – 2 inches thick
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon smoked paprika
- 1 bulb garlic halved
- 1 tablespoon butter
- Preheat the oven to 135C/275F.
- Pat dry the steak then rub both sides with the salt, pepper, and smoked paprika. In a large skillet or cast iron, add the olive oil. Place the steak on top, followed by the garlic cloves.
- Bake in the oven for 30-35 minutes, or until it reaches an internal temperature of 130F.
- Remove the skillet from the oven and remove the steak and let it rest for 10-15 minutes. Add the butter to the skillet and place it over medium heat. Once hot, add the steak back and sear it for a minute on each side.
- Slice it up and serve immediately.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.
TO FREEZE: Place the cooked and cooled steak in a heavy-duty ziplock bag and eat it within 6 months.
TO REHEAT: The best way to reheat leftover steak is in the oven. Set the oven to 275 degrees and reheat the steak for around 4 minutes or until the internal temperature of the steak is 130F degrees. You can also reheat reverse sear steak in a skillet over low heat.
-
Low Carb Key Lime Cheesecake Fluff: The No-Bake, Creamy Dessert You’ll Make All Summer
Some desserts feel like sunshine in a cup. This Low-Carb Key Lime Cheesecake Fluff is exactly that—a billowy, tangy-sweet cloud that tastes like the best slice of key lime pie, minus the crust and the carbs. It’s impossibly light, yet satisfyingly creamy, with that signature citrus zing that wakes up your taste buds. The best…
-
Keto Cheese Buns: The Low-Carb, Cheesy Bites That Make You Forget About Bread
There’s a quiet, golden moment in the kitchen when you pull a tray of warm, puffed buns from the oven—their tops glistening with melted cheddar and parmesan, their edges crisp and lacy—and you realize you’ve just baked something that tastes utterly indulgent yet fits perfectly into a low-carb lifestyle. These Keto Cheese Buns are that…
-
Irresistible Ham and Cheese Puff Pastry Squares: The Flaky, Golden Bites That Disappear in Minutes
Some recipes live on stained, dog-eared notecards for a reason. They’re the ones you bring to a party and leave with an empty platter and three requests for the recipe. They’re the ones that feel fancy but are secretly easier than a grilled cheese. These Irresistible Ham and Cheese Puff Pastry Squares are exactly that…