Reverse Seared Steak Recipe

Name: Reverse Seared Steak
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: New American
Ingredients: 10 oz 1½-inch thick ribeye steak; 1/2 cup(s) beef stock; 5 tbsp butter; 2 tbsp garlic; 1 tbsp rosemary; 1 tbsp thyme; 1 tbsp shallots; 1 tbsp balsamic vinegar; 1 tbsp parsley

Rating 5.0

| 1

| Last Updated on February 28, 2024

Reverse seared steak features a tender steak that is cooked low and slow in the oven and finished in a hot skillet. This method ensures a steak that is evenly cooked throughout with a perfectly seared crust.

Dinner

New American

ingredients

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minutes

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Chef Esh-Marie

Born and raised in Northern California, Chef Esh-Marie has spent more than 15 years in the catering industry creating memorable dining experiences. A highlight of her culinary career has been launching her own food and wine tour business across several cities, combining her passion for great food with her knowledge of wine. Chef Esh-Marie loves sharing practical cooking tips and pairing insights, helping guests discover how thoughtful flavors and the right wine can elevate a meal.

Ingredients

Servings:

10 oz

1½-inch thick ribeye steak

1/2 cup(s)

beef stock

5 tbsp

butter

2 tbsp

garlic

1 tbsp

rosemary

1 tbsp

thyme

1 tbsp

shallots

1 tbsp

balsamic vinegar

1 tbsp

parsley

Directions 5 steps | 40 Minutes

Step 1

Preheat the oven to 200°F, In a shallow glass baking pan, place the steak into the oven.

Step 2

Roast for 45-60 minutes, or until the desired doneness is reached.

Step 3

Heat a heavy-bottomed skillet until very hot. Add the beef stock, butter, garlic, rosemary, thyme, shallots, balsamic vinegar and parsley to the skillet. Then add the steak.