John Wulff / Recipes / Reverse Seared Steak

đŸ„© Reverse Seared Butter Basted Steak

This is my favorite way to cook a high quality steak. It’s not fast, but it’s worth the time. Perfect this technique and you’ll be ruined for anything but the absolute best steak house. The reverse sear builds perfect edge-to-edge doneness, while butter basting creates a mahogany crust with incredible flavor.

Total time: 90 minutes (or 24+ hours if dry brining)

Steps

Step 0: Dry Brine (Optional but recommended, 24 hours ahead)

  1. Liberally dust 1-2 inch thick steak on all sides with kosher salt.
  2. Place on a cooling rack nested in a rimmed baking sheet.
  3. Refrigerate uncovered for 24 hours (or leave at room temperature with salt for as long as you can).

Step 1: Prepare for Cooking (1 minute)

  1. If you didn’t dry brine, liberally salt the steak now.
  2. Insert an oven probe thermometer into the thickest part of the steak.

Step 2: Slow Roast (45-60 minutes)

For different doneness: Rare 105°F, Medium-rare 114°F, Medium 125°F.

  1. Set oven to 200°F.
  2. Put the steak in the oven immediately (no need to wait for preheating).
  3. Set the thermometer alarm to 114°F for medium-rare (adjust as desired).
  4. Remove steak from oven when it reaches target temperature (about 45-60 minutes).

Step 3: Butter Baste and Sear (5 minutes)

  1. Heat a heavy steel or cast iron pan over medium-high heat.
  2. Melt 4 tablespoons butter in the hot pan.
  3. Gently lay steak in the pan.
  4. Constantly spoon butter over the steak, flipping every 30 seconds.
  5. Continue until the steak develops a rich mahogany crust on all sides (2-4 minutes total).
  6. Return steak to the cooling rack.
  7. Keep remaining butter in the pan warm over low heat.

Step 4: Rest and Finish (5 minutes)

  1. If using, pile fresh oregano or thyme sprigs on top of the steak.
  2. Let rest for 4 minutes.
  3. Pour remaining hot butter from the pan over herbs and steak for a dramatic sizzle.
  4. Slice against the grain and serve immediately.

Shopping List

Meat & Dairy

  • 1-2 thick steaks (ribeye, NY strip, or filet — at least 1 inch thick)
  • Âœ stick butter (4 tablespoons)

Produce

  • Fresh oregano or thyme sprigs (optional, 1 small clamshell)

Pantry

  • Kosher salt

Equipment Needed

  • Heavy steel or cast iron pan (not non-stick)
  • Rimmed baking sheet with cooling rack
  • Oven probe thermometer

The Reddit Story

I originally posted this recipe on r/ketorecipes in July 2018, and it sparked quite a lively discussion! There were lots of passionate steak debates in the comments.

The biggest debate was about butter vs. ghee — lots of folks suggested using ghee or high-temp oils for a harder sear, but I defended my full butter method for those “nutty caramelized butter solids” that accumulate on the steak.

One change I’ve made since that original post: several people pointed out that salting the steak 1-2 hours (or even a day) ahead makes for an even better crust. I tried it, and they were absolutely right — now I dry brine all my steaks when I have the time. It’s become Step 0 in my process.

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