FEATURED ON TASTEMADE : Reverse Seared Steaks With Anchovy Butter Recipe

Watch Instagram reel -here-.

You gotta start reverse searing your steaks, if not you’re missing out. Perfect steaks to your preferred doneness every time. Make this tonight!

Taking a page from Tastemade’s Make It Tonight featuring my favorite way to prepare a ribeye steak with anchovy butter.

What is reverse searing? The technique is to slow-cook a steak to your desired doneness before finishing it off with a hot scorching sear in order to get that perfectly cooked interior and a beautifully brown crust.

Perfectly cooked steaks every time! I reversed seared this steak to 125F using my digital temperature probe on my air fryer (Nuwave Pro-Smart Grill) and then just pan seared it over a piping hot skillet on the grill with that yummy homemade anchovy & garlic compound butter!

Plate it over some rice and some orange roe caviar for that extra umami bomb 💣

TIPS: 

1. Trim off any extra fat on the outside of your steaks (very important to prevent flair ups and grease fires if setting directly on grill.

2. Season steaks and put in fridge UNCOVERED, yes you heard me, uncovered so you can get that perfect sear!

3. There's no need for a resting period before serving, thanks to the low-heat method used in the first stage of cooking.
   
   
   INGREDIENTS 
   1 Ribeye steak (or preferred cut of steak) 
   Coarse kosher or sea salt
   Black Pepper
   Trout Caviar (from Wulf’s Fish)
   
   
   

   ANCHOVY BUTTER:
   1 Stick of Butter (8 tbs room temperature)
   6 Oil-packed anchovies, drained and finely chopped
   2 garlic cloves, grated
   2 tsp crushed red pepper flakes (reduce to 1/2 or 1 tsp for less heat)
   1/2 tsp kosher salt (to taste)
   1/2 tsp ground black pepper (to taste)
   2 tbs parsley (original recipe has this but I omitted)
   
   
   ANCHOVY BUTTER PREPARATION
   1. Add all ingredients into a medium bowl and mash and mix with a fork until evenly combined. Transfer to a parchment lined container or roll in parchment paper and let cool in refrigerator for an hour to two until cold. Slice for use, refrigerate or freeze the rest of the butter.
   
   
   RIBEYE PREPARATION

1. Remove any hard fat, membranes, or loose flaps of meat that can burn. I like to trim off all the white fat on the outer parts of the steaks. If there’s any small bits hanging, I like to trim those off as well.

2. Season the steaks:  Generously salt and pepper your steaks and gently press it into your meat along with your fingers/hand, place on a wire rack. Then place in fridge overnight.

3. Place your thermometer probe in and set into your Air fryer at 275F, and set target temp 130F for medium rare (about 20 min in my Nuwave air fryer)

   115-120: blue or extra rare 

   120-130F: rare  

   Medium rare: 130-140

   Medium- 140-150

4. Heat up your grill to about 350F and set a hot cast iron pan until piping hot. Add a little oil and add a slice or two of your compound butter, then sear both sides of your steak for a nice crispy sear. Don’t forget to sear the sides of the steaks! And, don’t over cook your steaks, they are already perfectly cooked so you just want to throw it on the grill or cast iron until you get a nice crispy crust.

5. No need to rest since we already cooked these perfectly in the air fryer.