Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called “arroser.”
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
- Salt
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter, divided
- 2 cloves garlic, skin on
- 1 sprig thyme
- 1 sprig rosemary
Instructions
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25–35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting—a French technique called arroser—until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it’s no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F–130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 238 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 16 g |
| Cholesterol | 76 mg |
| Sodium | 227 mg |
Reviews
Wow, just wow!! I’ve been trying to cook a decent steak in forever! I’ve tried every recipe I could find, and they always turned out tough and chewy. These?? Tender, juicy, incredibly flavorful!! This will be my go-to steak recipe from now on! Thank you SO MUCH, I can now say I can cook a mean steak, woohoo!!
The best ever! Follow instructions exactly and u can’t believe it til.ur 1st bite! Wow
Great recipe meant to do 4 stars.
Loved it!
My fresh thyme went bad and I didn’t have any dried thyme, but even with just the butter and rosemary it tasted delicious! Will definitely make again.
Perfect. Absolutely great method of preparing my favorite cut.
Great technique that I will try!
The steaks were delicious.
Wow, no false advertising here! Truly an easy and delicious dish that produces restaurant-quality results! I generally suck at cooking steak, to the point I’m afraid to buy a nice cut of meat for fear of ruining it, but after seeing this recipe and watching the video, I decided to give it a shot. I splurged on a really nice, thick grass fed NY strip steak from the butcher 1-1/2 inches thick.
The instructions for this recipe are perfectly written. Following along as I cooked was easy. There were no hidden surprises, and at the end I was shocked to find I had cooked a steak that looked exactly like the one the chef cooked, with a rich, lacquer -like crust and tender interior.
For me, medium rare is too red, so the only thing I did differently was that while I basted the steak with butter, I kept it on the stove so that it could cooked to medium. It came out pink on the inside, tender and delicious!
I saved half for dinner the next night, just heated it briefly for a minute or so in the microwave to just warm, and it was still tender.
Thank you so much for this wonderful recipe!