Butter Basted Reverse Seared Steak

  • 1 – 2” Thick Bone-In Rib-Eye-or Strip Steak
  • To Taste-Kosher Salt/Black Pepper
  • 2 Tablespoons-Pork Lard-or butter
  • 2 Tablespoons-Unsalted Butter
  • 2 Cloves-Fresh Garlic-cracked
  • A Few Sprigs-Thyme-or a combination of thyme, rosemary, sage


  1. Season steak liberally with salt/pepper and let set out at room temperature for at least 30 minutes.
  2. Preheat oven to 250 degrees.
  3. Line a sheet tray with foil and fit with a metal rack.
  4. After set has set out at room temp, place on rack/sheet tray and place in oven.
  5. Cook until internal temperature is 115 degrees, 45 minutes to 1 hour.
  6. Remove steaks and heat a cast iron skillet over medium-high heat.
  7. Add lard and melt to coat bottom of pan.
  8. Add steak and sear until dark golden brown, 2-3 minutes.
  9. Flip steak, add butter and top garlic/herbs.
  10. As soon as butter begins to start basting top of steak with spoonful’s of butter.
  11. Continue basting steak for a couple minutes and remove steak to a plate.
  12. Pour remaining butter {along with garlic and herbs} over steak and allow to rest at least 10 minutes.
  13. Cut steak off bone, sliced into 1” slices and place back on plate with butter and serve.