FREE 5-Ingredient Recipe EBook

• Why You Need My Reverse Sear Steak Recipe
• What Is A Reverse Sear?
• Ingredients & Substitutions
• How To Reverse Sear Steak
• Reverse Sear Steak Time Chart
• My Recipe Tips
• Making Ahead & Reheating
• Serving Ideas
• Reverse Sear Steak (Perfect Every Time) Recipe card
• Recipe Reviews

I was curious about reverse sear steak for a long time before I finally jumped in a few years ago. It all started when a friend mentioned it at one of our “gymnastics and wine” nights (after our kids’ gymnastics class, they’d play and we’d mingle over wine and food… it was as awesome as it sounds). Following hours of chatting about how to reverse sear a steak, and then a bunch of kitchen tests with my favorite steak seasoning , I’m pretty proud to say I’ve perfected the technique. And I’ve got all the tips for you to replicate it easily. I’m convinced that, when you have the time for it, it’s absolutely the best way to cook a filet mignon — or any thick steak. Make it with me and you’ll see!

Why You Need My Reverse Sear Steak Recipe

• The most tender, super juicy steak ever – There’s really nothing else like it. You probably wouldn’t think of low heat for steak, and before this I always used my stovetop-to-oven steak or grilled steak methods. But trust me when I say, reverse searing will give you the juiciest, most tender steak that melts in your mouth. Other methods don’t even come close.
• Even doneness inside, all the way to the edges – This is the most consistently cooked steak I’ve ever had. Including fancy steakhouses! You know how your steak usually has a slightly more done border near the edges? You’ll never have that with this method.
• Perfect crispy browned crust – You don’t have to miss out on the crust, either! Unlike my air fryer steak that I also love for its juiciness but is missing the crust, my reverse sear method offers both.
• Sounds fancy, but surprisingly easy – You do need time to make this, but the process is very simple and mostly hands-off. And although the result is similar to sous vide, you don’t need special equipment for this one.
• Customize to your doneness level – In my family we like it either medium or medium-rare, but just follow my reverse sear steak time chart to make it to your liking.

What Is A Reverse Sear?

Reverse sear steak is the opposite of how I’d cook most steak recipes. Instead of searing the steak and finishing in the oven, you slowly cook the steak at low temperature in the oven, then sear it in a screaming-hot pan to finish. The end result is nothing short of incredible — juicy and tender inside and with an irresistible crust on the outside.

Ingredients & Substitutions

Here I explain the best ingredients for reverse searing steak, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Steak – I reverse sear filet mignon most often, as it’s my favorite cut. Other good choices are top sirloin steak (only the thick kind), ribeye , porterhouse, New York strip , or t-bone. Reverse sear steak only works with thick-cut steaks – at least 1.5 to 2 inches thick! If your steaks are thinner, they will overcook when you sear them after the oven, so those are best cooked using other methods.
• Seasoning – I used and highly recommend my Montreal steak seasoning (with salt included), shown below. The flavor is amazing! But you can also simply use sea salt (or kosher salt) and black pepper.
• Avocado Oil – For searing. Any heat-safe oil will work.
• Butter & Garlic – These are optional, but I add butter and whole peeled garlic cloves to the pan halfway through searing for loads of flavor. Avoid minced garlic, as it will burn!

How To Reverse Sear Steak

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Season

Pat the steaks dry with paper towels, then season generously with the seasoning on all sides (top, bottom, and edges). I gently rub it in, so that it sticks well, and roll the edges in any spices that falls off.

Optional part: Place the steaks on top of an oven-safe wire rack fitted over a rimmed baking sheet , and refrigerate overnight, uncovered. (You can do this for up to 24 hours.) I highly recommend this step! It dries out the surface of the steak, giving you an even better sear later.

When you’re ready to cook, set the pan out on the counter to bring the steak to room temperature. This will ensure the most even cooking.

Slow Roast

Bake the steaks (on the rack with baking sheet) in the oven, low and slow at 200 degrees F. See my time and temperature chart below to nail the timing on this.

The steaks will not look very different from before after this step (just less bright red), but the magic happens in the next step!

Sear

Heat the oil in a large cast iron pan over medium-high heat, until it’s screaming hot and just barely starting to smoke. For the reverse sear, add the steaks in a single layer and cook until a browned crust forms on the bottom.

Right before flipping, add the butter and whole, peeled cloves of garlic into the pan. Use a large spoon to baste the butter over the steak. Flip and cook until browned on the other side.

Reverse Sear Steak Time Chart

The key is to get the timing right! This will vary based on size and thickness of your steak, as well as your oven. I highly recommend a probe thermometer ( I love this one that beeps instantly when it hits the right temperature) to make this hands-off, but a regular meat thermometer will work.

Follow my reverse sear steak temp and time chart as a guide. This is for 1.5 to 2 inch steaks:

Note: The temperature will rise another 10-15 degrees while searing, bringing the steak to its final temperature. Be sure to remove it right away to avoid overcooking!

My Recipe Tips

• Use enough salt. It makes a big difference in flavor! My rule of thumb is 1 teaspoon of salt per pound of beef. When I use my steak seasoning , I need 1 tablespoon per pound to reach that amount.
• Do you have to use a rack for reverse sear steak? You could just use a lined baking sheet, but a rack will give you the most evenly cooked results because it creates air flow. I have and love this wire rack with sheet pan . (I also use this setup for cooking bacon in the oven and bacon wrapped asparagus .)
• Do you have to use cast iron? No, but at least choose a heavy skillet for the best sear. I love my cast iron skillet (have it in multiple colors), because it gets really hot during the searing part and the heat is evenly spread out through the pan.
• Sear in batches if needed. If your steaks are large, cook in two batches to avoid crowding. Set aside half of the butter and garlic for basting the second batch and wipe out the pan in between batches.
• After flipping, use tongs to hold the edges against the pan to sear the sides one at a time. Lift the steak, then hold each edge against the pan. Place back down and repeat with the other steaks. Work quickly, so that they don’t overcook!
• This is the one and only time you don’t have to rest your steak. You know I always recommend resting, but this method is the rare exception. Enjoy right away!
• Can you reverse sear steak on the grill? Yes, I’ve done this on a gas grill. Set the temperature to 200 degrees F and grill over indirect heat instead of using the oven. Then, turn up the heat to the max and sear on both sides over direct heat. You’d have to skip the garlic butter for this method, but you can serve it with my compound butter afterward.

Making Ahead & Reheating

Let’s be real, reverse sear steak is time-consuming and you’re probably using an expensive cut, so make it fresh if you can. But if you manage to have leftovers, you can store them in the fridge for up to 3-5 days. Or freeze them for up to 3 months if you really want to.

I was really excited when I discovered this! You can slow roast the steaks 1-2 days before and keep them in an airtight container in the fridge.

When ready to eat, let them come to room temp on the counter again and then sear . They are not as good as fresh, but close!

Best Way To Reheat:

If you need to reheat your steak after it’s already seared, I’ve found that a method works exceptionally well! I use it for all my steaks now when I need to:

• Preheat the oven to a low temperature , 250 or 300 degrees F.
• Place the steaks in a baking dish and add a little broth to the bottom. (This will create steam to keep moisture in.) Seal the top with foil.
• Heat in the oven for about 10-15 minutes, until warm.
• Alternatively, if you really want to keep that crust, wrap the steaks in foil and place directly on the oven grates to reheat. (I don’t recommend a baking dish, as it’s more prone to overcooking.)

Serving Ideas

Now that you know how to reverse sear a steak, serve up this classic meal with some of my classic side dishes. Here are a few of my favorites to pair with it:

• Veggies – I like to serve my reverse sear filet mignon with steakhouse sides, such as creamed spinach , Instant Pot steamed broccoli (pictured above), roasted asparagus , or roasted brussels sprouts . You can also opt for sauteed zucchini or mixed roasted vegetables .
• Potatoes – For a hearty side, try my oven roasted potatoes , mashed sweet potatoes , or for a healthier option, mashed cauliflower .
• Toppings – Don’t forget the buttery garlic from the pan! You don’t really need anything else, but you can add sauteed mushrooms or even chimichurri sauce if you like.
• Surf And Turf – If you really want to get fancy, serve your reverse sear steak with one of my recipes for lobster tail , crab legs , or shrimp .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Reverse sear steak:

• 4 8-oz Steaks (must be 1.5 to 2 inches thick, such as filet mignon, New York strip, or ribeye; at room temperature) ▢
• 2 tbsp Montreal steak seasoning (or simply 2 tsp salt + 1/2 tsp black pepper instead) ▢
• 2 tbsp Avocado oil ▢
• 4 tbsp Unsalted butter (optional; softened) ▢
• 4 cloves Garlic (optional; whole, peeled) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Dry Brine:

1. Pat the steaks dry with paper towels.
2. Season the steaks generously with steak seasoning on all sides (top, bottom and edges), using a total of 1/2 tablespoon per 8-ounce steak. Gently rub the seasoning into the steaks, so that it sticks well. Roll the edges in any seasoning that falls off.

Optional Drying Step (recommended):

1. Fit an oven-safe wire rack over a baking sheet . Arrange the steaks on top. Place the rack with the steaks, uncovered, into the refrigerator overnight, or up to 24 hours, to dry out the surface of the steak. (This helps get a great sear later.)
2. When you are ready to cook the steak, set the pan out on the counter for 30 minutes to bring it to room temperature.

Slow Roast:

1. Preheat the oven to 200 degrees F (93 degrees C).
2. Place the steaks (with baking rack and baking sheet) into the oven. Roast until the steak reaches your desired temperature: * 110 degrees for Rare – about 35-45 minutes * 120 degrees for Medium Rare – about 45-55 minutes * 130 degrees for Medium – about 55-65 minutes * 140 degrees for Medium Well – about 65-75 minutes * 150 degrees for Well Done – about 75-85 minutes (Note: These are NOT final temperatures, just the temperature that the steaks need to reach in the oven! The temperature will rise an additional 10-15 degrees when searing later.)
3. Use an instant read thermometer , or even better a probe thermometer , to check the internal temperature starting at 25 minutes and every 5-10 minutes after that, until the intended temperature is reached. Once the steaks reach the temperature you want, remove them from the oven immediately and set aside.

Sear:

1. Heat 1 tablespoon (14.8 ml) of oil in a large cast iron skillet over medium-high heat for about 2 minutes , until it’s so screaming hot that it just barely starts to smoke.
2. Add the steaks to the skillet in a single layer. (If your steaks are large, you can do this in two batches.) Cook for 1-2 minutes , until a browned crust forms on the bottom. If using the optional butter and garlic, add them right before flipping, placing the garlic cloves directly into the butter as it starts to melt. (If cooking steaks in batches, use half the butter and garlic for each of the two batches.) Allow the garlic to sizzle in the butter and use a large spoon to baste the butter over the steak occasionally while finishing off the sear on the other side. (You can tilt the pan to help gather the butter for basting, keeping the garlic in the butter.)
3. Flip once and cook for 1-2 minutes again, until browned on the other side. While browning the second side, use tongs to hold the steaks’ sides against the pan to sear the edges one at a time (the other steaks will sear on the 2nd side while you sear the sides of one steak).
4. If working in batches, remove the finished steaks from the pan and cover to keep warm (or serve right away). Wipe down the pan, and reheat with additional oil. Repeat the searing steps above with the remaining butter and garlic, if using.
5. Serve immediately (no need to rest!). Slice against the grain.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 8-ounce steak

I calculated the nutrition info using filet mignon, and did not include the garlic cloves, which are used for flavor and might not be eaten. You can eat them if you like, though!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

How To Reverse Sear A Steak

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Reverse Sear Steak (Perfect Every Time)

Let me show you how to reverse sear a steak perfectly! My reverse sear steak with garlic butter has a juicy, tender center and crispy crust.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/reverse-sear-steak/

Ingredients

Reverse sear steak:

• 4 8-oz Steaks (must be 1.5 to 2 inches thick, such as filet mignon, New York strip, or ribeye; at room temperature)
• 2 tbsp Montreal steak seasoning (or simply 2 tsp salt + 1/2 tsp black pepper instead)
• 2 tbsp Avocado oil
• 4 tbsp Unsalted butter (optional; softened)
• 4 cloves Garlic (optional; whole, peeled)

Instructions

Dry Brine:

1. Pat the steaks dry with paper towels.
2. Season the steaks generously with steak seasoning on all sides (top, bottom and edges), using a total of 1/2 tablespoon per 8-ounce steak. Gently rub the seasoning into the steaks, so that it sticks well. Roll the edges in any seasoning that falls off.

Optional Drying Step (recommended):

1. Fit an oven-safe wire rack over a baking sheet . Arrange the steaks on top. Place the rack with the steaks, uncovered, into the refrigerator overnight, or up to 24 hours, to dry out the surface of the steak. (This helps get a great sear later.)
2. When you are ready to cook the steak, set the pan out on the counter for 30 minutes to bring it to room temperature.

Slow Roast:

1. Preheat the oven to 200 degrees F (93 degrees C).
2. Place the steaks (with baking rack and baking sheet) into the oven. Roast until the steak reaches your desired temperature: * 110 degrees for Rare - about 35-45 minutes * 120 degrees for Medium Rare - about 45-55 minutes * 130 degrees for Medium - about 55-65 minutes * 140 degrees for Medium Well - about 65-75 minutes * 150 degrees for Well Done - about 75-85 minutes (Note: These are NOT final temperatures, just the temperature that the steaks need to reach in the oven! The temperature will rise an additional 10-15 degrees when searing later.)
3. Use an instant read thermometer , or even better a probe thermometer , to check the internal temperature starting at 25 minutes and every 5-10 minutes after that, until the intended temperature is reached. Once the steaks reach the temperature you want, remove them from the oven immediately and set aside.

Sear:

1. Heat 1 tablespoon (14.8 ml) of oil in a large cast iron skillet over medium-high heat for about 2 minutes , until it’s so screaming hot that it just barely starts to smoke.
2. Add the steaks to the skillet in a single layer. (If your steaks are large, you can do this in two batches.) Cook for 1-2 minutes , until a browned crust forms on the bottom. If using the optional butter and garlic, add them right before flipping, placing the garlic cloves directly into the butter as it starts to melt. (If cooking steaks in batches, use half the butter and garlic for each of the two batches.) Allow the garlic to sizzle in the butter and use a large spoon to baste the butter over the steak occasionally while finishing off the sear on the other side. (You can tilt the pan to help gather the butter for basting, keeping the garlic in the butter.)
3. Flip once and cook for 1-2 minutes again, until browned on the other side. While browning the second side, use tongs to hold the steaks’ sides against the pan to sear the edges one at a time (the other steaks will sear on the 2nd side while you sear the sides of one steak).
4. If working in batches, remove the finished steaks from the pan and cover to keep warm (or serve right away). Wipe down the pan, and reheat with additional oil. Repeat the searing steps above with the remaining butter and garlic, if using.
5. Serve immediately (no need to rest!). Slice against the grain.

Maya’s Recipe Notes

Serving size: 1 8-ounce steak

I calculated the nutrition info using filet mignon, and did not include the garlic cloves, which are used for flavor and might not be eaten. You can eat them if you like, though!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)