Easy Reverse Sear Cowboy Steak
One sure-fire, tried and true way to serve up an impressive, elegant, and satisfying meal is by serving perfectly prepared steak. And there’s arguably no better method for nailing that savory and mouthwatering offering than the reverse sear method.
Where the traditional grilled or pan cooked steak method forces you to tread that precarious balance between burning the outside or undercooking the inside, the reverse sear method puts control over both right in your hands.
And it’s incredibly easy to pull off – here’s how it’s done.
A big piece of steak (1-inch thick, minimum – bone-in options like this cowboy steak are perfect)
Coarse Salt & Pepper
6 tbsp Butter
2 tsp olive oil
Equipment: American Kitchen Nonstick Baking Sheet, American Kitchen 12-inch Cast Aluminum Sauté Pan, Thermometer (we suggest the Thermapen Instant Read)
1. Preheat oven to 250ºF.
2. Bring steak to room temperature and season thoroughly with salt and pepper.
3. Place on baking sheet and bake for approximately 45 minutes or until internal temp of 125ºF is achieved. (Cook to 135ºF if you prefer medium well, or 120ºF if you prefer Rare.)
4. While the steak is cooking, prepare compound butter by combining 4 tbsp butter, oil, parsley, chives, salt, and thyme in a bowl and mixing well. When fully combined, refrigerate until ready to use.
5. Remove steak from oven and allow to rest for about 10 minutes.
6. While resting, preheat your pan on medium high until water beads up.
7. Melt remaining butter in pan then sear steak for approximately 1 minute on each side or until each side is well browned. You can add thyme to the pan and baste with butter if you like, for additional flavor.
8. Remove steak from pan and garnish with a tablespoon of your compound butter and fresh parsley.
9. Serve immediately, no need to double rest this baby – she’s ready to go!
Back to Blog