Reverse Sear Steak With Garlic Butter

Name: Reverse Sear Steak With Garlic Butter
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 lb thick-cut steak (e.g., ribeye or New York strip); sea salt, to taste; 2 tbsp high-smoke point cooking oil; 3 tbsp unsalted butter; 1 head garlic; 2-3 slices lime; 1 small bunch cilantro

Reverse sear steak starts with a slow oven roast to reach your target internal temperature, then gets a hard sear in cast iron with garlic and butter for a golden crust without overcooking the interior.

🌍American 🏷️Reverse sear 🏷️Steak 🏷️Ribeye 🏷️Cast iron steak Butter basted

🏷️

🏷️Garlic

-0:00

nickskitchenonTikTok

Total

1h 20m

Servings

1

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by nickskitchen

-0:00

nickskitchenonTikTok

Ingredients

1 lb thick-cut steak (e.g., ribeye or New York strip)
sea salt, to taste
2 tbsp high-smoke point cooking oil
3 tbsp unsalted butteroptional
1 head garlicoptional
2-3 slices limeoptional
1 small bunch cilantrooptional

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Instructions

1
Place steak on a wire rack set inside a small baking sheet. Season generously on all sides with sea salt.
2
Let the steak rest for 30 minutes on the counter, or for best results, rest it uncovered in the fridge overnight.
3
Preheat your oven to 225°F.
4
Place the steak in the oven and cook until the internal temperature reaches 120°F for medium-rare.
5
Remove the steak from the oven and let it rest while you heat your pan.
6
Heat a cast-iron skillet over high heat. Add the high-smoke point oil and heat until it begins to shimmer.
7
Carefully place the steak in the hot pan and sear until a deep golden-brown crust forms, about 1-2 minutes per side. Sear the fat cap as well.
8
For extra flavor, turn the heat down and add butter, the halved head of garlic, lime slices, and cilantro to the pan.
9
Tilt the pan and continuously spoon the melted butter and aromatics over the steak to baste it for about 30-60 seconds.
10
Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes.
11
Slice the steak against the grain, pour over any remaining pan juices, and serve.

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Tips & Notes

Pro tips

Pat the steak completely dry before the oven roast and again before searing; moisture prevents browning.
Use a meat thermometer inserted horizontally into the thickest part to track doneness precisely during the oven phase.
Let the cast-iron pan heat until it's smoking hot (2–3 minutes over high heat) so the sear is fast and creates a proper crust.
Tilt the pan and continuously baste the steak with the foaming garlic butter in the final 30–60 seconds of the sear for deep flavor and an even golden crust.

Substitutions

High-smoke point cooking oil → clarified butter or avocado oil (no change to technique)
Unsalted butter → ghee (slightly nuttier flavor, same browning behavior)
Fresh cilantro → flat-leaf parsley or thyme (adjust to taste preference)

Storage & make-ahead

Store leftover steak in an airtight container up to 3 days. Reheat gently in a 275°F oven until warmed through to avoid overcooking.

Equipment

meat thermometer · cast-iron skillet

Common Questions

What's the advantage of reverse searing over a traditional sear?

Reverse searing separates temperature control from browning. The oven roast brings the steak to precise doneness throughout, then the final sear adds crust without risking an overcooked center.

What internal temperature should I target before searing?

Aim for 10°F below your target doneness (e.g., 120°F for medium-rare at 130°F final). The sear will raise it another 5–10°F.

Can I use a different cut than ribeye or New York strip?

Yes. Any thick-cut steak (2+ inches) works—filet mignon, strip loin, or porterhouse. Thinner cuts cook too fast in the oven phase.

How long does the oven roast take?

At 275°F, a 1 lb thick-cut steak typically takes 25–40 minutes, depending on thickness and starting temperature. Use a meat thermometer to avoid guessing.