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reverse sear steak with rosemary and garlic

Reverse Sear T-Bone Steak

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  • Author: Viktor Kapustin
  • Total Time: 55 minutes
  • Yield: 2
    • Prep Time: 5 minutes
    • Cook Time: 50 minutes
    • Category: dinner
    • Method: reverse sear
    • Cuisine: global


Reverse Sear T-Bone Steaks

  • 2 large T-bone steaks (or other thick-cut steaks)
  • kosher salt to taste
  • 1 tablespoon vegetable oil

Butter Basting (Optional)

  • 6 tablespoons (85 grams) unsalted butter
  • 4 cloves garlic, crushed
  • 2 sprigs rosemary


Reverse Sear T-Bone Steaks

  1. Preheat the oven to 200°F (95°C).
  2. Generously season the steaks with salt.
  3. Place a wire rack on a rimmed baking sheet and place the steaks on top.
  4. Cook the steaks until they reach an internal temperature of approximately 15°F (8°C) below your desired doneness temperature. For example, medium-rare steaks are ready at 135°F (57°C) so you would want to remove them at 120°F (49°C). Cooking time will range from approximately 40 to 60 minutes.
  5. Five minutes before removing the steaks from the oven, preheat a cast iron or thick bottom skillet over low heat. If you want to butter baste your steaks, read the instructions below.
  6. Remove the steaks from the oven. Add a tablespoon of oil to the skillet and increase heat to high.
  7. When the skillet is hot and the oil is almost smoking, begin searing the steaks. Sear the steaks for two minutes in total, turning every 30 seconds to cook evenly. Briefly sear the sides of the steaks as well. Reduce heat if the skillet begins to smoke.
  8. Remove the steaks from the skillet and check the temperature. If the steaks are at the desired temperature, serve immediately. If below, letting the steaks sit for 3-5 minutes is generally enough to reach the desired temperature.

Butter Basting

  1. At the same time as you begin to preheat the skillet, melt butter in a saucepan over medium-low heat. Add the rosemary and crushed garlic.
  2. After turning the steaks for the first time, begin adding the butter on top of the steaks one spoonful at a time. After all but approximately two tablespoons (reserve for serving) has been added, tilt the skillet to gather the butter in the corner and continue spooning over the steaks.
  3. Pour the reserved butter over the steaks just before serving.


Preparing the steak: For this recipe you don’t need to pat the steak dry or bring it up to room temperature before cooking. It can go straight from the fridge to the oven (after briefly seasoning).