Reverse Seared Steak Recipe

Rating 5.0
| 1
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.
Utensils Dinner
Globe New American
9
ingredients
5
steps
40
minutes
Born and raised in Northern California, Chef Esh-Marie has spent ten years in the catering industry curating creative and delicious dining experiences for her guests. But, her career highlight has been creating her own food-and-wine-pairing tour business throughout several cities. She is passionate about sharing tips for cooking and wine pairing with guests whenever she gets the chance.

Ingredients

Servings:
2
10 oz
1½-inch thick ribeye steak
1/2 cup(s)
beef stock
5 tblsp
butter
2 tblsp
garlic
1 tblsp
rosemary
1 tblsp
thyme
1 tblsp
shallots
1 tblsp
balsamic vinegar
1 tblsp
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.

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Step 2

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

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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. 

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Step 4

Sear the steak for up to 80 seconds on each side.

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Step 5

Serve and enjoy!

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Nutrition Per Serving
View All
CALORIES
647
FAT
57.3 g
PROTEIN
28.4 g
CARBS
6.3 g

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1 Comments
1 Comments
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Ten A.

Ten

07 Dec 2022

Perfect way of cooking a steak. Evenly cooked with a seared crust. Thank you for this recipe of Reverse Seared Steak.

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