Reverse Seared T-Bone Steak 🥩🔥
The foolproof way to cook a perfect, juicy T-bone—slow-roasted for tenderness, then seared for a crispy crust. Ideal for steakhouse-quality results at home!
Why Reverse Sear?
✔ Even cooking – No gray bands, just edge-to-edge pink perfection.
✔ Better crust – Dry surface = insane Maillard reaction.
✔ Less guesswork – Uses temperature, not timing.
Ingredients
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1–2 thick T-bone steaks (1.5–2 inches thick)
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Kosher salt & freshly cracked black pepper
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2 tbsp high-smoke-point oil (avocado, grapeseed, or ghee)
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2 tbsp butter
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2 garlic cloves (smashed)
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2 sprigs fresh rosemary or thyme
Instructions
Step 1: Slow Roast (Low & Slow)
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Prep steak: Pat dry with paper towels. Season generously with salt and pepper (don’t skimp—it’s a thick cut!).
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Preheat oven to 250°F (120°C). Place steak on a wire rack over a baking sheet.
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Roast until internal temp reaches:
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110°F (43°C) for rare (30–40 mins)
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120°F (49°C) for medium-rare (40–50 mins)
(Use a meat thermometer!)
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Step 2: Sear (Hot & Fast)
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Heat a cast-iron skillet over high heat until smoking. Add oil.
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Sear steak:
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60–90 seconds per side (including the fat cap!).
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Add butter, garlic, and herbs. Baste the steak for extra flavor.
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Rest for 10 minutes before slicing.
Pro Tips
🔹 Dry brine: Salt the steak 24 hours ahead for deeper seasoning and better crust.
🔹 Resting is key: Lets juices redistribute—don’t skip!
🔹 Sauce it up: Drizzle with chimichurri or compound butter.
Serving Suggestions
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Classic sides: Garlic mashed potatoes, roasted asparagus.
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Wine pairings: Cabernet Sauvignon or Malbec.
Reverse searing turns a humble T-bone into a masterpiece. Enjoy your steakhouse moment at home! 🍷🔪
(P.S. Save the bone—simmer it into your veggie soup for extra richness!)