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Reverse Sear Steak with Garlic and Thyme
There’s an undeniable thrill in cooking the perfect steak—the anticipation as it slowly warms in the oven; the sizzle when it hits the blazing-hot pan; the rush of buttery, garlicky aromas wafting through your kitchen. That’s what you get with this Reverse Sear Steak with Garlic and Thyme: a beautifully tender, evenly cooked steak with a caramelized crust and herb-perfumed pan sauce, every single time.
Imagine slicing into a thick, juicy steak that’s rosy-pink from edge to edge, the surface kissed with golden-brown flavor and finished with sizzling garlic and fresh thyme. Whether it’s date night, a weekend splurge, or the celebration of a job well done, this reverse sear method elevates your steak game—delivering steakhouse results with zero guesswork.
The magic starts in your oven, where gentle heat brings your steak to the ideal temperature without overcooking the outer edges. Then, with a dramatic finish, the steak is seared in a fire-hot pan with butter, garlic cloves, and leafy sprigs of thyme. The fragrance is irresistible; the taste, pure luxury.
If you love gourmet steak recipes, crave reliably juicy results, and want a tried-and-true method that feels like a pro chef’s secret, the reverse sear method is your new best friend. Let’s dive in and unlock the artistry of perfect steak at home.
Why You’ll Love This Recipe
- Restaurant-Quality Perfection: Even doneness, charred crust, and juicy texture every time.
- No Guesswork: Reverse sear makes timing stress-free and prevents overcooking.
- Garlic & Thyme Magic: Real steakhouse flavor—aromatic, savory, and herby.
- Works with Any Thick Steak: Ribeye, strip, or filet mignon—it’s always delicious.
- Special Occasion Taste, Everyday Simplicity: Just salt, pepper, herbs, and a little know-how.
- If you love gourmet steak, easy elegant dinners, or mastering new techniques, this recipe is a must-try!
Ingredients
| Ingredient | Amount | Friendly Note |
|---|---|---|
| Thick-cut steak | 2 (12–16 oz) | Ribeye, strip, or filet; 1.5–2 inches thick |
| Salt | 1 tsp | Kosher for strong steak flavor |
| Black pepper | ½ tsp | Freshly cracked for punch |
| Olive oil | 1 tbsp | For searing |
| Unsalted butter | 3 tbsp | Adds richness, browns beautifully |
| Garlic cloves | 4, smashed | Perfumes the pan and sauce |
| Fresh thyme sprigs | 4 | Classic steak pairing |
| Optional: fresh rosemary | 2 sprigs | For extra herby flavor |
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Step-by-Step Instructions
- Prep the Steak
- Set steak out at room temp for 30–40 minutes and pat dry with paper towels.
- Tip: Room-temperature meat cooks more evenly.
- Season Liberally
- Sprinkle both sides with salt and black pepper.
- Tip: Generous seasoning brings out real steak flavor.
- Start in the Oven
- Preheat oven to 250°F. Place steaks on a wire rack over a baking sheet.
- Roast in oven until internal temp reaches 120–125°F for medium-rare (35–50 minutes; use a thermometer).
- Tip: Slow heat gently brings steak to target temp edge to edge.
- Heat the Skillet
- Heat a cast iron skillet over high until just smoking. Add olive oil.
- Tip: Only sear when the pan is truly hot—wait for faint wisps of smoke.
- Sear to Finish
- Place steak in pan, pressing firmly for deep browning (1–2 min per side).
- Add butter, smashed garlic, and thyme sprigs.
- Baste the steak with melted butter and herbs as it finishes.
- Tip: Basting infuses flavor and helps form a glossy crust.
- Rest & Slice
- Transfer steaks to a cutting board, tent with foil, and rest 10 minutes before slicing.
- Slice against the grain for maximum tenderness.
- Tip: Resting ensures sautéed garlic and thyme flavors soak in!
Tips for Success
- Use thick steaks—1.5 inches or more—for even doneness via reverse sear.
- Always use a thermometer for precision; this technique ensures perfect results.
- Don’t rush the sear: let the steak get dark and crusty on each side.
- Smash garlic cloves with the side of your knife for best aroma and infusion.
- If desired, add a splash of red wine or beef broth to the pan for a quick sauce.
- Rest steak fully before slicing to lock in juices.
- Reverse sear works fabulously for prime rib, tomahawk, or porterhouse steaks, too!
Variations & Substitutions
- Peppercorn Crust: Coat steak with cracked peppercorns before oven step.
- Rosemary Butter: Add rosemary to the herb butter for earthy twist.
- Chili-Lime: Top finished steak with chili flakes and fresh lime juice for zing.
- Garlic Lovers: Add roasted garlic cloves to serve alongside for extra flavor.
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What to Serve With It
- Garlic Mashed Potatoes: Soaks up steak juices and butter.
- Crisp Roasted Broccoli or Asparagus: Balances richness.
- Classic Caesar Salad: Bright and tangy.
- Red Wine: Silkiness to match the steak’s deep flavor.
- Perfect for cozy romantic evenings, milestone meals, or the ultimate steak night with friends.
Storage & Reheating
- Fridge: Store sliced steak in an airtight container up to 3 days.
- Freezer: Freeze for up to 1 month—wrap tightly to prevent freezer burn.
- Reheat: Warm gently in a skillet with a splash of broth, or in a low oven; avoid microwaving.
Nutrition Facts
| Nutrient | Per Serving (est.) |
|---|---|
| Calories | 515 |
| Protein | 43g |
| Carbs | 2g |
| Fat | 38g |
| Fiber | 0g |
| Sugar | 0g |
| Sodium | 700mg |
High-protein, keto-friendly, and naturally gluten-free—reverse seared steak is a great fit for many diets.
Common Mistakes to Avoid
- Using thin steaks—reverse sear requires thicker cuts for success.
- Overcooking in the oven—use a thermometer for ideal temp.
- Skipping the rest—don’t miss this final step for juiciness.
- Not making the pan hot enough—max heat means crusty steak.
- Neglecting the butter/herb basting—this is where flavor lives!
FAQ
What is reverse sear?
It’s an oven-first, pan-last method for even doneness and perfect crust.
What steak cut works best?
Ribeye, strip, or filet mignon, 1.5 inches thick or more.
Why do I need a thermometer?
For accuracy! Reverse sear guarantees edge-to-edge pink if you watch the temp.
Can I reverse sear on the grill?
Yes—low indirect heat, then finish with direct high heat.
How long do leftovers last?
Up to 3 days in the fridge—reheat gently in a pan or low oven for best texture.
Is this recipe gluten-free/keto?
Absolutely—just use steak, salt, pepper, and butter!
Can I skip the herbs?
Definitely! But garlic and thyme add a signature steakhouse flavor.
Conclusion
For home cooks who want steakhouse flavor and perfect doneness, reverse sear steak with garlic and thyme is the secret. Try it, taste the difference, and make every steak night a celebration. If you loved this, check outSlow Cooker BBQ Baby Back Ribs or Honey Chipotle Shredded Beef Tacos for your next gourmet adventure!
Reverse Sear Steak with Garlic and Thyme
Elevate your steak with the rich flavors of garlic and the earthy aroma of thyme using the reverse sear technique. This recipe ensures a tender and flavorful steak that will leave you craving for more.
Ingredients
- 2 thick-cut ribeye steaks
- 4 cloves of garlic, minced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons butter
- Salt and black pepper to season
- Olive oil for searing
Directions
- Preheat the oven to 275°F (135°C).
- Season the steaks generously with salt and black pepper on all sides.
- Place the seasoned steaks on a wire rack over a baking sheet and roast in the oven until the internal temperature reaches 10-15°F below your desired doneness.
- In a skillet, heat olive oil over high heat. Sear the steaks for 1-2 minutes per side until a crust forms.
- Remove the steaks from the skillet and let them rest for at least 5 minutes.
- In the same skillet, reduce the heat and add butter, garlic, and thyme. Baste the steaks with the herb-infused butter.
- Slice the steak against the grain and serve with any remaining herb butter.
- Enjoy your perfectly cooked reverse sear steak with garlic and thyme!
