Description
Achieve perfectly cooked thick steak with the reverse sear method. Start by slowly cooking the steak in the oven at a low temperature until it reaches your desired doneness. Then, sear it in a hot skillet for a delicious crust. This technique ensures a tender, juicy interior and a flavorful exterior.
Ingredients
Scale
- 1 thick steak (ribeye, sirloin, or filet mignon)
- Salt
- Black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 cloves garlic, crushed
- Fresh herbs (such as thyme or rosemary)
Instructions
- Preheat your oven to 250°F (120°C).
- Season the steak generously with salt and pepper on both sides.
- Place the steak on a wire rack over a baking sheet.
- Bake the steak in the preheated oven until it reaches an internal temperature of 10-15°F (5-8°C) below your desired doneness.
- Remove the steak from the oven and let it rest for 10-15 minutes.
- Heat a skillet over high heat and add a little oil.
- Once the skillet is hot, sear the steak for 1-2 minutes on each side until a crust forms.
- Let the steak rest for a few minutes before slicing and serving.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 45 minutes