Grass-fed, grass-finished beef is leaner, so it goes from perfect to overdone quickly. The reverse sear fixes that: warm the steak gently in the oven, then sear it hard at the end. It works for ribeye, strip and thick sirloin from your quarter or half share.
Prep: 45 min | Cook: 40 min | Makes: 2 to 3 servings
The Cut
Ribeye, New York strip or sirloin, 1 1/2 in thick. Every Rivas Ranch package is single origin: one animal, never co-mingled.
Ingredients
- 1 ribeye or strip steak, about 1 1/2 in thick (1 to 1 1/2 lb)
- 1 1/2 tsp kosher salt (about 1 tsp per lb)
- 1 tsp coarsely cracked black pepper
- 1/2 tsp garlic powder
- 1 tbsp tallow or high-heat oil
- 2 tbsp butter
- 3 garlic cloves, smashed
- 3 sprigs thyme or 1 sprig rosemary
- Flaky salt for finishing
Directions
- Season the steak all over with the kosher salt, pepper and garlic powder, including the edges. Set it on a rack in the refrigerator uncovered for at least 1 hour, or overnight for the best crust.
- Heat the oven to 250°F. Put the steak on a rack set over a sheet pan.
- Roast until the center reads about 115°F to 120°F, roughly 25 to 40 minutes depending on thickness. Grass-finished beef is lean, so start checking early.
- Heat a cast-iron skillet over high heat until it just starts to smoke. Add the tallow.
- Sear the steak 60 to 90 seconds per side until deeply browned. Add the butter, garlic and herbs and spoon the foaming butter over the steak for the last 30 seconds. Sear the fat edge too.
- Check the temperature. USDA recommends 145°F with a 3-minute rest for beef steaks. Many cooks choose a lower doneness; the choice and the risk are yours.
- Rest 5 minutes, slice against the grain, pour the pan butter over the top and finish with flaky salt.
Food Safety Note From April
Keep an instant-read thermometer by the stove. It is the single best tool for cooking lean, grass-finished beef well. Safe internal temperatures in this recipe follow the USDA FSIS safe temperature chart.
Questions
Why does grass-fed, grass-finished steak cook faster?
It usually has less internal fat, so heat moves through it quickly. Cook by temperature, not time.
What is the USDA safe temperature for steak?
145°F followed by a 3-minute rest, per the USDA FSIS safe temperature chart.
How do I get ribeyes in my beef share?
Ribeyes come from the rib section. On a custom cut sheet you choose ribeye steaks or a standing rib roast.
Get This Cut
Not sure what to order? Start with Fill Your Freezer or shop by species. More recipes in Cook This Cut.