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Reverse-Seared Entrecôte
Reverse searing gives you perfectly even cooking from edge to edge, with a crispy crust on the outside. This technique is used by the world's best restaurants.
Reverse sear (oven + pan) 2 servings 1 time 15 min
Ingredients
- 2 entrecôte steaks, about 3 cm thick
- Flaky salt and coarsely ground pepper
- 2 tbsp butter
- 2 cloves garlic, crushed
- Fresh thyme
Method
- 1
Remove the meat from the fridge 45 minutes before cooking.
- 2
Preheat the oven to 120°C (250°F).
- 3
Season the meat generously with salt and pepper on both sides.
- 4
Place the meat on a rack over a baking tray and put in the oven.
- 5
Roast until core temperature reaches 48°C (118°F), about 40–50 min.
- 6
Remove the meat and rest for 5 minutes.
- 7
Heat a cast iron pan until smoking hot.
- 8
Add butter, garlic, and thyme.
- 9
Sear the meat 45–60 seconds on each side.
- 10
Rest for 5 minutes before serving.
Wine Recommendation
🍷 Syrah / Shiraz
Northern Rhône, France