The High Steaks Method

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If you want a steak that’s evenly cooked and deeply crusted, this reverse-seared method is the move. Slow-finished in the oven, then seared hard in cast iron with butter and rosemary, it delivers steakhouse results at home. Seasoned with our High Steaks Rub, this recipe shows how to get a perfect crust without overpowering the meat. Try the recipe and see why it’s our go-to for thick-cut steaks.

Ingredients

1 thick-cut steak (16–24 oz)
1½–2 tsp High Steaks Rub
1 tbsp high-smoke-point oil (avocado or grapeseed)
2 tbsp unsalted butter
1 fresh rosemary sprig

Directions

Step 1: Season & Dry

Pat the steak very dry with paper towels.
Season all sides generously with High Steaks Rub.
Optional but recommended: place uncovered on a rack in the fridge 4–24 hours ahead. This dries the surface and improves crust. If you’re short on time, season and rest at room temp for 30–45 minutes.

Step 2: Slow Cook in the Oven (The Reverse Part)

Preheat oven to 250°F.
Place steak on a wire rack over a sheet pan.
Cook until internal temp reaches: 115°F → medium-rare or 120°F → medium. This usually takes 35–55 minutes, depending on thickness. Pull it early, the pan will finish it.

Step 3: Heat the Cast Iron (Don’t Rush This)

Place cast iron on the stove over high heat for 3–5 minutes.
Add oil only when the pan is ripping hot and lightly smoking. If the pan isn’t really hot, you won’t get a crust.

Step 4: Sear Hard

Lay the steak in the pan away from you.
Sear 45–60 seconds per side, pressing lightly for full contact. At this point you’re building crust, not cooking the inside anymore.
Sear edges if there’s a fat cap.

Step 5: Butter Baste

Drop heat to medium.
Add butter and rosemary.
Tilt the pan and spoon the foaming butter over the steak continuously for 30–45 seconds. This adds aroma, gloss, and depth without masking the beef.

Step 6: Rest (Very Important)

Remove steak and rest 5–8 minutes.
Final internal temp should land around: 125–130°F → medium-rare or 135°F → medium
Slice against the grain or serve whole.

Recipe Note

Why This Works (and why it beats straight pan-searing)

Reverse sear gives even doneness edge to edge

High Steaks Rub brings salt, pepper, garlic, and spice without burning

Butter and rosemary finish add richness, not greasiness

Cast iron delivers real Maillard crust, not gray meat

Pro Tips (Don’t Skip These)

Thicker steak = better results. Thin steaks don’t reverse sear well.

Don’t add butter too early — it burns.