With the reverse sear method, you can always ensure you have restaurant-quality, perfectly cooked steaks to your liking at home.
2 thick-cut (approx. 1 1/2- to 2-inches thick) steaks, such as ribeye, strip, porterhouse, or T-bone
Salt & pepper
2 tablespoons butter or olive oil
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 shallot, thinly sliced
2 tablespoons chopped tarragon, divided
3 egg yolks
1 teaspoon freshly squeezed lemon juice
1/2 cup unsalted butter
Remove the steaks from the fridge two hours before cooking to allow them to come to room temperature.
Heat your oven to 250ºF and dry off the outside of the steak with a paper towel. Place the steaks on a rack-lined sheet pan and season generously with salt and pepper.
Cook the steak in the low oven until the internal temperature is 105ºF (40ºC) for rare (about 25 minutes) or 115ºF (46ºC) for medium-rare (about 30 to 35 minutes), being sure to check the temperature often as cooking times can vary depending on the thickness of your steak, its temperature when it went into the oven, and your oven’s consistency. For ease, I suggest using a leave-in digital probe thermometer.
When the steaks are almost up to temperature, make the sauce. Combine the white wine, white wine vinegar, shallot, and one tablespoon of the tarragon in a small pan. Place the pan over medium-high heat, boil, and allow the mixture to cook and reduce for two to four minutes or until reduced to one and a half tablespoons.
Remove the shallot and tarragon and pour the reduced vinegar into a blender. Add the egg yolks, lemon juice, and a quarter teaspoon of salt. Blend to combine, then melt the butter in a saucepot or a microwave until it is fully melted, very hot, and starting to bubble and spit. Remove the vent cap from the blender and, with the blender running, very slowly stream in the hot butter. Taste and season with more salt and lemon, and stir in the remaining tablespoon of tarragon.
Cook and Serve
Heat a cast iron or stainless-steel skillet over high heat.
When the steaks are up to temperature, remove them from the oven and rub the outside with butter or oil. Transfer to the hot pan and sear until golden and charred on both sides, flipping frequently for about two to three minutes.
With the reverse sear method, you do not need to wait for the steak to rest. Slice thickly against the grain and serve with the béarnaise sauce on the side. Enjoy!