Oven Reverse Sear Steak

• 2 (1 ½ to 2½" thick) steaks, (like NY strip, ribeye, top-sirloin filet mignon, porterhouse, or T-bone,) ↔ Replace
• kosher salt ((amount in directions)) ↔ Replace
• Freshly cracked pepper ((amount in directions)) ↔ Replace
• 1 tablespoon vegetable oil ↔ Replace
• 2 tablespoons unsalted butter ↔ Replace
• 2 garlic cloves, (peeled (left whole)) ↔ Replace
• Optional: rosemary (thyme, etc.) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.