Reverse-Seared Bone-In Steak

Ingredients

• Bone-in beef joint (Large; cut of beef and weight not specified)
• Flaky salt (A large handful; amount to taste)
• 2 tbsp Freshly ground black pepper
• 2 tbsp Butter
• Fresh rosemary and/or thyme (A few sprigs; the source gives rosemary / thyme)
• 1 bulb Garlic (Halved)
• 3 tbsp Oil (For frying the steak)

Steps

1. 1

   Score the steak’s fat cap.

2. 2

   Season the steak heavily with flaky salt on all sides, pressing the salt into the meat.

3. 3

   Place the steak in an oven preheated to 135°C (275°F). Roast until its internal temperature reaches 37°C (99°F), then remove it from the oven.

4. 4

   Heat a cast-iron pan over extremely high heat. Season the steak heavily with freshly ground black pepper on all sides after it comes out of the oven.

5. 5

   Add the oil to the hot pan. Sear the fat cap for about 30 seconds, until browned.

6. 6

   Lay the steak flat in the pan and press it down with a heavy object to help form a crust. Cook for about 2 minutes, then flip and cook the other side for about 2 minutes. The transcript describes searing for about 6 minutes total, rotating every 30 seconds after the initial 2 minutes on each side.

7. 7

   Remove the steak from the pan. Add the butter, halved garlic, and rosemary and/or thyme. Cook until the butter foams.

8. 8

   Return the steak to the pan and baste it with the foaming butter and aromatics until its internal temperature reaches 52°C (126°F).

9. 9

   Pour any remaining butter over the steak. Cover it lightly with foil and rest for 20 minutes, until the internal temperature reaches about 56°C (133°F).

10. 10

    Cut away the fat cap, then slice the rest of the steak. Keep the rendered fat and buttery pan juices rather than discarding them.

Notes

The source does not specify the beef joint’s weight or cut, an exact amount of salt or herbs, or an oven-roasting duration; use the stated internal temperatures to guide cooking. The written method gives 2 minutes per side after searing the fat cap, while the transcript describes about 6 minutes total with rotation every 30 seconds after the first 2 minutes on each side.

Nutrition per serving

• main
• beef
• reverse-seared
• cast-iron
• medium-rare