Reverse Sear Steak
Ingredients
The steak
-
1 ¼
pound
boneless ribeye steak
The seasoning and basting
-
1
teaspoon
salt
-
1
teaspoon
black pepper
-
3
tablespoons
unsalted butter
-
2
cloves
garlic
-
2
springs
fresh rosemary
Instructions
- Sprinkle the steaks with salt and pepper, then refrigerate for 4 to 24 hours or proceed immediately.
- Preheat your grill or griddle to low heat (300°F).
- Cook the steaks for 15 to 20 minutes until an internal temperature of 100°F is reached.
- Increase the grill or griddle temperature to medium-high (about 475°F).
- Grill the steaks for about 5 minutes, turning every 30 seconds, until the internal temperature is 125°F.
- Remove the steaks and place a small cast iron skillet on the cook surface, adding the butter.
- Once the butter melts, add the garlic and rosemary, cooking until fragrant.
- Pour the butter over the ribeye steaks and serve.
Nutrition Facts (estimated)
Servings
4
Calories
374
Total fat
29g
Total carbohydrates
1g
Total protein
29g
Sodium
657mg
Cholesterol
109mg
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