HOW TO MAKE EYE OF ROUND STEAK RECIPES

Name: Reverse Sear Steak
Prep time: 20 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 2"-thick rib eye steak (about 14 oz.); Kosher salt; Freshly ground black pepper; Canola oil; 2 tbsp. butter; 3 cloves garlic, crushed; 2 sprigs rosemary; Flaky sea salt

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BEST REVERSE SEAR STEAK RECIPE - HOW TO MAKE ... - DELISH

Best Reverse Sear Steak Recipe - How To Make ... - Delish image

If you've got the time to craft the perfect piece of meat, this Reverse Sear Steak is the best method for the juiciest, most tender steak.

Provided by DELISH.COM

Categories low-carb low sugar nut-free date night Valentine's Day weeknight meals dinner meat roasted

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 2"-thick rib eye steak (about 14 oz.)
Kosher salt
Freshly ground black pepper
Canola oil
2 tbsp. butter
3 cloves garlic, crushed
2 sprigs rosemary
Flaky sea salt

Steps:

Preheat oven to 225°. Season steak generously with salt and pepper. Transfer steak to a wire rack set in a sheet tray and roast for 50 to 55 minutes, until internal temperature of steak is 125° for medium rare. (If you prefer a more well done steak, adjust timing as necessary for temperature.) In a medium cast iron skillet over medium-high, heat oil until almost smoking. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 1 minute per side. Reduce heat to medium low and add butter, garlic, and rosemary to the pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Make sure that the rosemary and garlic are submerged in the butter; this will help their flavors meld together. If the steak has any excess fat around the sides, use tongs to hold up the steak on its side and render out the fat. Transfer steak onto a cutting board and let rest about 10 minutes to lock in the juices. Slice on a bias against the grain, sprinkle with flaky salt and more pepper.

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