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Access to this page has been denied because we believe you are using automation tools to browse the website. Delish editors handpick every product we feature. We may earn commission from the links on this page. When we cook steak, we’re looking primarily for two things: tender, juicy meat, and a flavorful, seared crust.
This reverse sear method ensures we can have both! It’s super easy and mostly hands-off. This allows the steak to cook slowly and evenly, similar to sous vide cooking. Start with a neutral oil with a high smoke point so you can really get it hot to sear your steak: canola, vegetable, grapeseed will all do fine. Once you’ve got a nice crust, lower the heat, and add butter and other flavorings like hardy herbs or whole crushed cloves of garlic. Tilt your pan towards you and allow the melted butter to pool with the aromatics, then use a spoon to bathe the butter over the steak to further flavor and develop the crispy crust.