How to reverse sear a steak

Based on 7 ratings
Christian

Christian

instagram.com/deepfriedtiger

Test Kitchen Manager and Chef at Kitchen Stories

Difficulty

Medium 👍
10
min.
Preparation
120
min.
Baking
5
min.
Resting

Ingredients

Servings:-2+
beef entrecôte (bone in)
10 g rosemary
50 g butter
fleur de sel
Metric
Imperial

Utensils

  • tongs
  • baking sheet
  • oven
  • oven rack
  • food thermometer
  • grill pan
  • aluminum foil
  • cutting board
  • knife

Nutrition per serving

Cal
553
Protein
55 g
Fat
37 g
Carb
1 g
  • Step 1/3

    • beef entrecôte
    • tongs
    • baking sheet
    • oven
    • oven rack

    Make sure the beef is at room temperature before cooking. Transfer the bone-in beef entrecôte directly to an oven rack positioned over a baking sheet in a preheated oven and bake at 50°C/120°F for approx. 2 hrs., flipping once.

  • Step 2/3

    • 10 g rosemary
    • 50 g butter
    • food thermometer
    • grill pan
    • aluminum foil

    When internal temperature reaches 50°C/120°F, remove steak from the oven and transfer to a preheated grill pan over high heat. Sear for approx. 2 min. per side. Add rosemary and butter, then carefully tilt pan and baste steak in melted butter with a spoon. Remove steak from pan and transfer to an aluminum foil-lined plate with rosemary and wrap in aluminum foil and let rest for approx. 5 min.

  • Step 3/3

    • fleur de sel
    • cutting board
    • knife

    Remove from aluminum foil and transfer to a cutting board. Slice off the bone and into thick pieces. Serve with rosemary and plenty of fleur de sel. Enjoy!