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When we cook steak, we're looking primarily for two things: tender, juicy meat, and a flavorful, seared crust. This reverse sear method ensures we can have both! The best part? It's super easy and mostly hands-off.

This method starts by roasting your steak at a low temperature, 225°, in the oven. This allows the steak to cook slowly and evenly, similar to sous vide cooking. When the steak is cooked almost to your liking—we stick to around 125° internal temperature for medium rare—move on to your next step: searing!

Start with a neutral oil with a high smoke point so you can really get it hot to sear your steak: canola, vegetable, grapeseed will all do fine. Once you've got a nice crust, lower the heat, and add butter and other flavorings like hardy herbs or whole crushed cloves of garlic. Tilt your pan towards you and allow the melted butter to pool with the aromatics, then use a spoon to bathe the butter over the steak to further flavor and develop the crispy crust.

The last but crucial step is to let your steak rest on a cutting board for at least 10 minutes. This allows the meat to relax, the juices to redistribute, and the carryover cooking to diffuse through the entire steak for a more tender bite. Remember to slice against the grain, then season with flaky sea salt for a fancy final touch! 

Feeling extra fancy? Top your steak with a compound butter like Red Wine Butter or Cowboy Butter.

Made it? Let us know how it went in the comment section below!

2"-thick rib eye steak (about 14 oz.)