Reverse Sear Steak

Instructions

1. (Steaks must be a minimum of 2”. This method will not work with thin steaks)
2. Preheat the oven to 225 degrees.
3. Pat the steaks dry then generously season all sides with S & P.
4. Transfer the seasoned steaks to a wire rack placed on top of a baking sheet covered with aluminum foil and bake for about 45 minutes to one hour. This should cook the steak to about medium rare. (Rather than cook by time, I prefer to insert into the steaks an electronic thermometer that has a remote readout outside of the oven. I remove my steaks when the internal temperature of the steak reaches around 120 degrees.
5. Add canola oil to a cast iron skillet or griddle over high heat and wait until the oil begins to smoke which will be the correct temperature to sear the steak.
6. Sear the steak on one side for about 1 minute then flip the steak.
7. Add the butter, garlic, rosemary and thyme to the pan.
8. Using a spoon, baste the top of the steak with the seasoned pan oil for about 1 minute while searing the steak.
9. Flip the steak and sear the previously seared side for about 15 seconds.
10. Using tongs, turn the steak on its side and sear all sides. Done!