Description
This Roasted Beef Steak Meal utilizes reverse-searing techniques for maximum tenderness, delivering a deeply caramelized crust and a succulent, edge-to-edge pink interior. Rich umami flavors dominate every bite, and its high-protein and nutrient-dense nature fits most healthy lifestyles. Minimal cleanup makes it ideal for weeknight luxury.
Ingredients
2 pieces Ribeye or New York Strip 1.5-2 inches thick
2 tablespoons Diamond Crystal Kosher Salt
1 tablespoon Freshly Cracked Black Pepper
2 tablespoons High-Smoke Point Oil (Avocado or Grapeseed)
3 tablespoons Unsalted Butter
4 cloves Fresh Garlic Cloves (Smashed)
4 sprigs Fresh Thyme and Rosemary
Instructions
- Tempering and Dry Brining: Remove steaks from the refrigerator and season them generously with kosher salt. Let them rest for at least 45 minutes
- The Low-Temperature Roast: Preheat oven to 250°F (120°C). Place steaks on a wire rack and roast until internal temperature reaches 115°F
- The Rest Before the Sear: Remove steaks from the oven and let them rest tented with foil for 10 minutes
- Searing for the Maillard Reaction: Heat a cast-iron skillet over high heat. Sear steaks for about 60-90 seconds per side
- The Butter Baste: Reduce heat to medium-high, add butter, garlic, and herbs. Baste steaks with the foaming butter
- Final Rest: Transfer to a warm plate and let rest for another 5 minutes before serving
Notes
Always use a digital meat thermometer for accurate cooking.
Ensure the meat is dry before searing for the best crust.
Slice against the grain for a more tender bite.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 450 kcal
- Sugar: 0g
- Sodium: 2300mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 110mg