shown in your photo, the “Reverse Sear” method is the gold standard. This ensures the inside is perfectly pink (Medium Rare) while the outside has a thick, salty crust.
The Ingredients
- The Steak: 1 thick Tomahawk or Bone-in Ribeye (at least 2 inches thick).
- The Seasoning: Kosher salt and freshly cracked black pepper (be generous!).
- The Aromatics: 3 tbsp unsalted butter, 4 crushed garlic cloves, 2 sprigs of fresh rosemary, and 2 sprigs of thyme.
- The Finish: Freshly chopped parsley and a drizzle of high-quality olive oil.
The Instructions
1. The Prep (The “Dry Brine”)
Remove the steak from the fridge 1 hour before cooking to bring it to room temperature. Pat it extremely dry with paper towels. Rub a generous amount of salt and pepper on all sides, including the edges.
2. The Slow Cook (The Secret Step)
Preheat your oven to 250°F (120°C). Place the steak on a wire rack over a baking sheet. Bake until the internal temperature reaches 120°F (49°C) for medium-rare. This usually takes 45–60 minutes depending on thickness.
3. The Sear (The Crust)
Heat a cast-iron skillet over high heat until it is smoking hot. Add 1 tablespoon of high-smoke-point oil (like avocado or grapeseed oil). Sear the steak for about 1 minute per side until a deep brown crust forms.
4. The Butter Baste (The Flavor)
Lower the heat to medium. Toss in the butter, garlic, rosemary, and thyme. Once the butter is foaming, tilt the pan and use a large spoon to continuously pour the hot, flavored butter over the steak for about 2 minutes. This adds that rich, nutty finish seen in the photo.
5. The Rest (Crucial!)
Transfer the steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute so they don’t run out when you slice it.
6. Serving
Slice against the grain, arrange it back against the bone, and garnish with the chopped parsley and a final drizzle of oil or the pan juices.
