Rob’s Reverse Sear Steak

Have you ever had a steak that is so tender and so buttery that you cannot stop eating it? A steak that is so amazing that you don’t even notice all of the other food at the table, no matter how good the other side dishes are? A steak that brings out the ravenous, carnivorous animal in you?

I’m not a huge meat eater, but my other personality comes out when this steak is put onto the table. It’s truly irresistible. I have serious doubts about whether anyone on this planet would not want to devour this steak. I cannot even fathom a vegetarian not just sneaking “one little taste.” It’s that good. 

According to my brother-in-law, Rob, who is the master of all meats, there are two secrets to this divine creation: his magical steak rub and the reverse sear method of cooking the meat. Trust me, he’s right. This is the most glorious steak ever. Thank you, Rob, for sharing your divine secret. 


16 oz. ribeye or sirloin

Steak rub

2 Tbsp. canola oil

2 Tbsp. butter

Preheat the oven to 225 degrees. Season steak liberally with steak rub on both sides. Place the steak on a baking sheet and cook for 45-55 minutes, or until the steak reaches the desired temperature, e.g. 125 degrees for medium rare.

Heat canola oil in a large cast iron skillet until it’s almost smoking. Add the steak and cook until a seared crust forms, about 1 minute. Flip and repeat on the other side. Reduce heat to medium low and add butter. When it is melted, spoon it over the steak a few times. 

Remove the steak from the heat and set it on a cutting board to rest for a few minutes before thinly slicing it against the grain. Season with flaky salt and pepper and serve.

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