Do you need a no-fail method for cooking steak? This reverse-seared steak with garlic thyme butter recipe will have you looking like a pro.
My family enjoys a nice thick steak! I just don’t cook them very often, because frankly, they are expensive and I’ve never been very good at grilling them… until now!
I don’t mind spending money on a quality piece of beef, but I definitely don’t want to make that investment and then ruin it by not cooking it properly. This reverse-seared steak method has instilled me with confidence.
A while back, I discovered the reverse-sear method of cooking a steak.
My family all like their meat cooked to a different doneness, so this cooking process worked out perfectly.
I cooked everyone’s steak at a low temperature in the oven until they were perfect on the inside and then threw them in a screaming hot cast iron pan and got that perfect sear- creating a golden brown crust on the exterior.
This cooking method worked out great when I lived in my house, but not so much when we moved into the RV.
If you have ever put a steak in a cast iron skillet over high heat, you know that it smokes. A lot! Which isn’t that big of a deal in a larger kitchen with a vent hood, but when you do it on your RV stovetop, not only does it make a huge mess, but it smokes up the entire “house”.
* Even if you don’t live in an RV this is a great way to keep from getting grease all over your stove and setting off the smoke detectors!
I’ve never had much luck grilling steaks outside. They never seem to come out right. Either they are “too done” or “not done” enough for my crew. So I have been trying to figure out a new way to adapt to cooking them now that we live in our RV full-time.
I decided to try combining the oven and the grill as opposed to the oven and the cast iron skillet and I was so pleased with the results.
This has become my favorite way to cook steak. I look like a pro and I never have to worry about ruining another expensive cut of meat.
Tips for Success
- Only use this method on thick cuts of steak such as New York Strip, Ribeye, T-Bone, or even Filet Mignon.
- For best results, let the steaks come to room temperature before cooking. Pull them out and let them sit on the counter for at least 30 minutes prior to cooking.
- These steaks will only be cooking on the grill for a very short amount of time, so you will only want to use this reverse sear method on a gas grill. It wouldn’t be worth the time or energy to do this on your standard charcoal grill.
- The amount of time you will need to cook the steaks in the oven will depend on the thickness of your steaks. Check the internal temperature of the steak with an instant-read thermometer, ensuring that you don’t overcook it. Remember to take it out prior to it being “done” because you will finish it off on the hot grill. Remove the steak from the oven 5-10 degrees before it reaches your desired target temperature.
These “degrees of doneness” guidelines are from the Certified Angus Beef Website:
Medium Rare-135 degrees
Medium Well-150 degrees
Well Done-160 degrees (Please don’t do this to a perfectly good steak guys!)
Just know that the longer you cook a steak, the drier and less tender it will become.
Another great method for cooking a perfect steak is to sous vide it. This recipe for Sous Vide Filet Mignon walks you through the exact method and the results are equally as tender and juicy!
Let’s gather up the ingredients
- A thick-cut steak, such as New York Strip, Ribeye, T-Bone, or Fillet Mignon.
- Kosher salt & fresh cracked black pepper, or your favorite steak seasoning blend.
- Salted butter
- Fresh garlic- Use a garlic press or grate on a micro plane.
- Fresh thyme-Minced finely
Now let’s get cooking!
The first step is to take the steaks out of the refrigerator at least 30 minutes prior to cooking them. We want them to be at room temperature.
Make the garlic thyme compound butter
Bring 4 tablespoons of butter to room temperature. Add to a small bowl, along with the grated garlic and fresh thyme. Mix thoroughly and then place the mixture on a piece of plastic wrap. Roll into a log and place in the refrigerator to solidify.
Once the steaks have come to room temperature, season generously with salt and pepper or your favorite seasoning blend. Place them on a rimmed baking sheet lined with foil.
Place in a 250-degree oven and cook until they are just shy of your desired doneness. Remove them from the oven and let the steak rest for about 10 minutes while you heat up the grill.
Crank your grill up to the highest setting. Once heated, put the steaks on and cook for about 60 seconds or until a nice crust has formed. Then flip the steaks and repeat the process on the second side.
Remember, the steaks are already cooked at this point, so don’t overdo it.
Take the steaks off of the grill. Then slice the garlic thyme butter, and put it on top of the hot steak. Allow all of that buttery goodness to melt into the meat. The melted butter adds such a nice touch and takes these steaks to the next level.
This method is foolproof
If you have ever been intimidated by the thought of cooking a steak, I hope you will give this method a try. Whether you are cooking in a full-sized kitchen or your tiny RV kitchen, the results will be the same. Delicious, juicy steak perfection every time!
Once you have mastered this cooking technique you will be making steaks that rival the best steak houses in town right in your own backyard!
Steak doesn’t always reheat very well so I love to use the cold, leftover steak to make a quick steak Caesar salad using my Shortcut Caesar Dressing. It makes two meals out of one. This really helps out during the week when you are short on time, but still want to make a nutritious dinner.
If you decide to make this reverse-seared steak with garlic thyme butter, please be sure to give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours.
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- Rimmed baking sheet
- Meat thermometer
- 4 Thick cuts of steak, such as New York Strip, Ribeye, T-Bone, or Fillet Mignon
- Kosher salt & fresh cracked black pepper, or your favorite steak seasoning blend
- 8 tablespoons Salted butter, room temperature
- 2 cloves Fresh garlic, grated or pressed
- 2 teaspoons Fresh thyme, minced finley
- Take the steaks out of the refrigerator at least 30 minutes prior to cooking.
While the steaks come to room temperature, make your garlic thyme butter.
- Mix 8 tablespoons of room temperature butter with 2 garlic cloves that have been grated or pressed through a garlic press, and the minced thyme.
- Mix until well combined.
- Spoon the garlic butter onto a piece of plastic wrap and shape it into a log. Twist both ends tight and then keep it in the refrigerator until ready to use.
Prepare the steaks
- Pat the steaks dry with a paper towel and then season both sides generously with salt and pepper or your favorite seasoning blend.
- Place the steaks on a rimmed baking sheet and place into a 250° oven.
- Cook the steaks for about 45 minutes to an hour, using a meat thermometer to check the internal temperature often, until they are 5-10° below your desired doneness. See notes below.
- Once done, allow the steaks to rest for about 15 minutes.
Grill the steaks
- Turn your gas grill to the highest setting. Allow it to get hot while the steaks rest.
- After 15 minutes, put the steaks on the hot grill to sear the outside. About 60 seconds per side. Remember, the steaks are already cooked at this point. We are just trying to get a crusty exterior.
- Take the steaks off of the grill, slice the desired amount of hte garlic thyme butter, and put it on top of the hot steaks allowing it to melt into the meat.
- The steaks have already rested, so now all that is left to do is enjoy!