Reverse sear steak
Thick ribeyes cooked gently in the oven, then seared hard in butter, so they’re evenly pink from edge to edge.
- 85 min total
- 15 min hands-on
- A little more hands-on
- Serves 2
- About $12.30 a serving
- 1010 calories
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 2 ribeye steak, about 1½ inches thick
- 2 tbsp butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary (optional)
From your pantry
- 1½ tsp salt
- 1 tsp black pepper
- 1 tbsp vegetable oil
Each serving has about 1010 calories, 66 g protein, 2 g carbs and 83 g fat, and costs about $12.30 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No fresh rosemary? Fresh thyme works.
Steps
Tap an underlined word for a quick explanation.
the oven to 250°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the steaks dry and them all over, edges too, with the salt and pepper. Set them on a .
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
40 to 60 minutes, until the middle reads 130°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 45 min
Dolly’s tip: The low heat cooks the steak evenly all the way through. It’s slow on purpose, so start checking at 30 minutes.When they’re nearly there, heat the oil in a large heavy over high until it just starts to smoke.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
High heat
the steaks 1 to 1½ minutes a side, until deeply browned and the middle reads 145°F.
Sear. Searing means cooking the outside of meat or fish in a hot pan, without moving it, until a deep brown crust forms. The crust is packed with flavor, and it only forms on a dry surface.
How you’ll know: It sizzles loudly the moment it goes in, and it lets go of the pan on its own when the crust is ready.
High heatTimer: 1 min 30 sec
Dolly’s tip: They’re already cooked inside, so this is only for the crust. Turn on the fan and don’t walk away.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Turn the heat to medium, add the butter, garlic and rosemary, and spoon the foaming butter over the steaks for 30 seconds.
Medium heat
the steaks 3 minutes on a board, then across the grain and pour the butter from the pan over the top.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Timer: 3 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
