Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
Sear the steak for 1 minute on one side, then flip.
Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
Turn the steak on its side and cook to render off any excess fat.
This looks great! I did my first reverse sear a few months ago on a huge 2 inch thick ribeye. It was the best steak I have ever had, and that will be the only way I'm cooking a steak ever again. The temperature was perfect and the meat was pink equally the entire way through. If you guys haven't tried this technique, I'd definitely suggest doing it the next time you cook a steak. It's incredible.
![image showing [Homemade] Reverse seared NY steak.](9f2ac04d-a1a8-588f-9ade-946da68d1a1e.jpg)
ThugWifey on February 1st, 2018 at 02:17 UTC »
Preheat oven to 200°F/95°C.
Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
Sear the steak for 1 minute on one side, then flip.
Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
Turn the steak on its side and cook to render off any excess fat.
https://imgur.com/a/O53T0
Bizzle_worldwide on February 1st, 2018 at 04:16 UTC »
Reverse searing should clearly result in rare meat on the outside with a well done center.
Gato1980 on February 1st, 2018 at 04:59 UTC »
This looks great! I did my first reverse sear a few months ago on a huge 2 inch thick ribeye. It was the best steak I have ever had, and that will be the only way I'm cooking a steak ever again. The temperature was perfect and the meat was pink equally the entire way through. If you guys haven't tried this technique, I'd definitely suggest doing it the next time you cook a steak. It's incredible.