Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef. I was floored when I took my first bite of this steak, and there is no way I’m ever making steak any other way than this; it’s that good.

Ingredients for this recipe:

• 1-pound New York Strip Steaks
• 2 tablespoons olive oil
• 4 garlic cloves
• 1 peeled shallot
• 12-14 sprigs of fresh thyme
• 4 tablespoons unsalted butter
• coarse salt and fresh ground pepper to taste

prep time: 2 hours

cook time: 1 hour 5 minutes

Procedures:

1. Start by patting dry the steak on all sides with a paper towel. This will help to keep the outside of the steak as dry as possible to help create a great crust when searing.
2. Next, season the steak on all sides as you would before cooking it with coarse salt and cracked pepper.
3. Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours. This process of pre-seasoning will allow the salt and pepper to penetrate deep into the meat so that every bite is perfectly seasoned. This works exceptionally well when the steak is at least 1 ½” + thick.
4. When you’re ready to prepare it, preheat the oven to 200°.
5. Place the steak on the rack over a sheet tray in the middle of the oven and cook for roughly 45 to 60 minutes. You want it to reach 100° internally, and the timing in the oven will depend on how thick and heavy the steak is.
6. Remove the steak from the oven and briefly set it to the side.
7. Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
8. For a medium rare internal steak, place the steak in the pan and turn the heat down to medium and let the steak cook for 1 minute.
9. Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.
10. Flip the steak over and turn the heat down to low-medium and cook it for 1 minute.
11. Add the garlic, shallots, thyme, and butter to the pan with the steak.
12. Baste the steak with a large spoon for 2 minutes to help brown and flavor the steak more. Remove the steak once it reaches 120° to 125° internally for medium-rare.
13. Let the steak rest for 3 to 4 minutes.
14. Slice the steak and serve it as is or with some Maître D’ Butter.

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