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Reverse Sear Steak Cast Iron Garlic Butter 1759781137.5599382

Reverse Sear Steak Cast Iron Garlic Butter

  • Author: Jusmira Rayne
  • Total Time: 110 minutes
  • Yield: 2 servings 1x
  • Diet: General

Description

This recipe provides a simple guide to mastering Reverse Sear Steak with Garlic Butter in a cast iron skillet, delivering steakhouse-quality flavors right in your kitchen. It’s an easy yet gourmet technique for consistently perfect, juicy, and tender steak every time.

Ingredients

Scale
  • 2 thick-cut steaks (e.g., ribeye, New York strip, sirloin), 1.5–2 inches thick (approx. 400-500g each)
  • 1.5 teaspoons coarse sea salt
  • 1.5 teaspoons freshly ground black pepper
  • 4–6 fresh garlic cloves, smashed (or 1 tablespoon pre-minced garlic)
  • 5 tablespoons unsalted butter (55-85g)
  • 2–3 sprigs fresh herbs (rosemary, thyme sprigs) (optional)
  • 1.5 tablespoons high-smoke point oil (avocado or grapeseed)

Instructions

  1. Prep Your Steak: Pat steaks completely dry with paper towels. Season generously all over with salt and black pepper, then let them sit at room temperature for 30-60 minutes to promote even cooking.
  2. Slow Bake in Oven: Preheat oven to 250(°F) (120(°C)). Place seasoned steaks on a wire rack set over a baking sheet. Bake until the internal temperature reaches 110-120(°F) (43-49(°C)) for medium-rare, approximately 45-60 minutes, depending on thickness.
  3. Rest and Prep for Sear: Remove steaks from oven and let them rest briefly for 5-10 minutes. While resting, heat your cast iron skillet over high heat until it just begins smoking lightly.
  4. The Sizzling Sear: Add 1-2 tablespoons of high-smoke point oil to the hot skillet. Carefully place steaks in the pan and sear for 60-90 seconds per side until a deep brown, crispy crust forms. Sear one or two steaks at a time for optimal browning.
  5. Garlic Butter Bath: Reduce heat to medium. Add 4-6 tablespoons of unsalted butter, smashed garlic cloves, and fresh herb sprigs to the pan. Tilt the pan and spoon (baste) the melting garlic butter over the steak constantly for 1-2 minutes until the internal temperature reaches desired doneness (e.g., 130-135(°F)/54-57(°C) for medium-rare).
  6. Final Rest: Transfer your perfectly cooked steak to a clean cutting board. Rest for a full 10-15 minutes before slicing against the grain to allow juices to redistribute.

Notes

Always use a meat thermometer for precise doneness. Do not skip patting the steaks dry; it is crucial for a great crust. Avoid overcrowding the pan; sear one or two steaks at a time. For a quicker meal, use a thinner steak (approx. 1.25 inches) and shorten oven time to about 30 minutes.

  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Reverse Sear, Baking, Searing
  • Cuisine: American

Nutrition

  • Serving Size: 1 steak (approx. 450 g)
  • Calories: 700 calories
  • Sugar: 0 g
  • Sodium: 1800 mg
  • Fat: 60 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 30 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 65 g
  • Cholesterol: 220 mg

Keywords: reverse sear, cast iron, steak, garlic butter, ribeye, medium-rare, easy dinner, beef, gourmet, high-protein

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Find it online: https://easydashrecipes.com/reverse-sear-steak-cast-iron-garlic-butter/