Reverse-Seared Steak with Garlic, Butter and Rosemary

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Reverse-Seared Steak with Garlic, Butter and Rosemary

Cooking our beef steak low and slow then searing it over high heat allows for a perfect finish on the beef. The butter and rosemary bath create a fantastic explosion of flavour.

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  • 1.Remove steaks but fridge 1-2 hours prior to cooking. Allow them to come to room temperature.
  • 2.Preheat the oven to 160°c with the rack in the middle of the oven.
  • 3.On a sheet tray with a cooling rack, salt and pepper the steaks 30 minutes prior to cooking.
  • 4.Place the meat into the oven and cook until the internal temperature in the middle of the steak is 120 degrees. This can range from 8-20 minutes, depending on the thickness of the steak and your oven. Cook to temperature, not time. Remove the steaks and let them rest for 10 minutes.
  • 5.Place a heavy bottom pan over high heat. When it smokes, add the steaks, as far apart from each other as you can. Sear each side for 1-2 minutes to get the perfect golden-brown color. Remove the steaks and set aside.
  • 6.Turn the heat off and let the pan cool down for a few moments. Bruise the rosemary with the back of a knife. Then add it to the pan along with the butter and garlic. Once the butter is melted, add the steaks back in. Using a spoon or small ladle, baste the steak with the butter. Do this for a few minutes until the garlic and rosemary become really fragrant.
  • 7.Remove the steak and allow to rest for 10 minutes. Slice and arrange on a platter for serving. Spoon some of the remaining butter over the steak. Finish with a light sprinkle of salt.


  • 2 x 8oz (227g each) steaks or chateaubriand
  • 4 tbsp butter
  • 2 cloves garlic, crushed
  • 2 sprigs fresh rosemary
  • Rock salt and pepper


  • Milk (butter)

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