Reverse-Sear Ribeye with Caesar Butter


If steak cookery stresses you out, this method will be your best friend. Cooking the steaks in a very low oven for a long ish period of time (20-30 mins) before finishing them in a ripping hot skillet allows you to ensure they don’t overcook. You’ll temp them in the oven, pulling them when they reach an internal temperature of 110 F, and then sear them for just a few moments in a skillet at which point they’ll reach a perfect medium rare. It’s a more precise, more controlled way to approach steak cookery, and great for dinner parties–you can do the oven roasting technique in advance, and then re-warm them for a few minutes in the oven before searing them to finish. Make sure to get steaks that are at least 1 ½” thick, or this method will not work, as the time spent in the skillet will end up overcooking them.

Active Time: 35 Mins

Total Time: 1 hr



  • 1 medium shallot
  • 1 bunch chives
  • 1 lemon
  • 2 garlic cloves


  • Kosher salt, freshly ground black pepper
  • 6 oil packed anchovies
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard


  • 8 tablespoons unsalted butter (softened)


  • 2 ribeye or NY strip steaks (at least 1 ½ ” thick each)

1. Season the steaks:

  • Liberally season the 1½ pounds ribeye all over with salt and pepper. Be generous pleeeeaase!!!! Let sit seasoned while you prep the caesar butter. (You can do this as much as 24 hours in advance)
  • Once you are ready to cook, preheat the oven to 250.
  • Arrange steak on a wire rack inside a baking sheet.

2. Cook the steaks:

  • Place the seasoned steaks on the wire rack, transfer to the oven and cook until an instant read thermometer inserted into the thickest part of them registers 110 degrees. This process will take anywhere from 20-35 minutes (a large window) depending on how thick your steaks are cut, so keep an eye on things.

3. Meanwhile, make the caesar butter:

  • Finely chop 1 medium shallot. Thinly slice 1 bunch chives. Finely chop 6 anchovies, then mash them to a paste using the side of your knife.
  • In a medium bowl, use a fork to mix together the shallots, chives, anchovies, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 2 finely grated garlic cloves, the zest of one whole lemon, ½ teaspoon salt and lots and lots black pepper. Add 8 tablespoons of very soft (but not melted) butter and continue mashing until homogenous. If you’re planning to use immediately, keep at room temp, otherwise refrigerate until 1 hour before use.

4. Sear the steaks:

  • Once they’ve reached 110 internally, preheat a large cast iron skillet over high heat for at least 3 minutes. Once the skillet is ripping hot, add 2 tablespoon neutral oil to the skillet. Once you see signs of smoke emanating from the pan, add the steaks.
  • Cook, turning every 90 seconds or so to ensure caramelization on all sides until you’ve established a good thick browned crust on the outside of the steak, 3-4 minutes total.
  • Remove from heat, add 3 tablespoons of the caesar butter to the skillet and baste the steaks by spooning the hot frothy butter up and over them for 30 seconds.Transfer to a cutting board.
  • Slice against the grain (no need to let them rest due to this reverse sear method), and serve with more caesar butter and flaky sea salt on top. Squeeze the juice of the lemon over the steaks.

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