Perfect Reverse Sear Bourbon Steak
Cut steaks (ribeye or filet works best)
tbl canola oil
2 tbl butter
1 tsp Bourbon Craft Salt
1/2 tsp black pepper
3 cloves garlic, crushed
2 whole sprigs of rosemary (optional)
Heavy bottomed, oven safe pan (cast iron is prefered)
Sheet pan with baking rack on top
Heat oven to 225 degrees.
Season both sides of meat with Bourbon Craft Salt and black pepper, place on rack atop the sheet pan.
Place into heated oven.
Cook until internal temperature of steaks reaches approx. 120 degrees.
Heat cast iron, or heavy bottom pan on high heat.
Add oil to the pan,
Once oil begins to smoke, place partially cooked steaks in the center of the pan, add butter, garlic and rosemary.
Sear the steaks hard on the first side, approx. 45 seconds.
Flip the steaks and cut the heat to the pan, the residual heat will continue to cook the steaks.
Carefully tilt the pan back towards yourself, and using a spoon baste with garlic rosemary butter mixture.
Continue this for approx. 45 seconds to a minute.
Remove steaks from the pan and allow to rest 5-8 minutes.
Dig in and enjoy!