Reverse-Sear Steak
Wondering how to reverse sear a steak? Start low and slow before finishing with a hot sear for a steakhouse-style result at home. This Reverse Sear Steak is a straightforward way to get a deeply flavorful crust and juicy center. We're cooking this up with our Steakhouse Collection Cast Iron Seasoning, but try this method with your favorite Kinder’s seasoning.
Ingredients
2 New York strip steaks, 1½ to 2 inches thick (12 to 16 oz each)
2 Tbsp Kinder's Cast Iron Steak Seasoning
1 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
2 cloves garlic, lightly smashed
2 sprigs fresh thyme
Instructions
Optional Dry Brine
If time allows, season the steaks and place them on a wire rack set over a baking sheet, then refrigerate uncovered for 4 to 6 hours before cooking. This dry brine helps the seasoning penetrate the meat, dries the surface for exceptional browning, and produces an even better crust. If you're short on time, simply season the steaks just before cooking—they'll still turn out delicious.
Pull steaks from the refrigerator 30 minutes before cooking. If you dry brined, no additional seasoning is needed. Otherwise, pat dry with paper towels and season all sides generously with Cast Iron Steak Seasoning.
Position a rack in the center of the oven and preheat to 250°F. Place a wire rack inside a rimmed baking sheet and arrange the steaks on the rack.
Roast the steaks until they reach an internal temperature of 105°F for medium-rare or 115°F for medium, about 30 to 45 minutes depending on the thickness. Begin checking the temperature at about 20 minutes using an instant-read thermometer.
About 10 minutes before the steaks are expected to reach their target temperature, place a large cast-iron skillet over high heat. The skillet should be very hot before the steaks are added.
Once the steaks are at your preferred temp, add olive oil to the skillet and carefully place the steaks in the pan, searing untouched for 45 to 60 seconds. Flip the steaks and keep cooking, turning every 30 seconds, until a deep golden-brown crust forms on both sides.
Reduce the heat to medium and add butter, smashed garlic, and thyme. As the butter melts, tilt the skillet slightly and spoon the butter over the steaks for 30 to 60 seconds.
Transfer the steaks to a cutting board, reserving the melted butter, and let them rest for 5 to 10 minutes. The internal temperature will continue to rise as they rest, finishing at approximately 125°F for medium-rare or 135°F for medium.
Serve the steaks whole or slice them against the grain. Spoon browned butter, garlic, and thyme over the steaks just before serving.
Cooking Tip: If your steaks have a thick fat cap, hold them upright with tongs and sear the fat for 20 to 30 seconds to help render it before laying them flat.
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