Reverse-Seared Steak
1 thick cut steak, at least 1-1½ inches thick (we used a 2½ inch thick steak on the show)
kosher salt and freshly ground black pepper
½-1 tablespoon butter
½ to 1 tablespoon neutral oil, like grapeseed
2 rosemary sprigs
2 thyme sprigs
2 garlic cloves smashed
crunchy sea salt, for serving
Remove the steak from the refrigerator about 30-45 minutes before cooking.
Preheat your oven to 200˚F to 225˚F degrees. The lower your oven temperature, the longer it will take to cook your steak to the desired temperature.
Place steak on a baking sheet fitted with a roasting rack. Season both sides heavily with salt and pepper. Place steak in the oven and cook until an instant-read thermometer registers 105˚F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. This will take about 20 to 40 minutes, depending on the size of your steak and your oven temperature among other factors so keep a close eye on the temperature as it cooks.
As you remove the steak from the oven, heat the oil and butter in a heavy-bottomed, cast-iron pan until the oil is shimmering and the butter is foaming. You want your pan to be very hot.
Add the steak, thyme and rosemary sprigs and garlic cloves to the pan. Sear the steak on both sides, using a spoon to baste the steak with the fat while cooking, until well browned on both sides.
Serve the steak right after searing, you do not need to let a reserve seared steak rest for longer than 5 minutes. To serve, slice the steak and sprinkle it with crunchy sea salt.
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