Juicy Reverse Sear Steak

JUICY REVERSE SEAR STEAK
1 (14-oz.) thick rib-eye steak (2” thick)
Kosher salt/black pepper
Canola oil
2 T. butter
3 T. finely minced garlic
2-3 sprigs fresh rosemary

1. Preheat oven 225.
2. Generously season steak with salt and pepper.
3. Place steak on wire rack set on top of a baking dish/sheet.
4. Roast steak for 50-55 minutes to reach desired doneness.
5. Heat oil in cast-iron skillet over medium heat.
6. Add steak and cook, flipping once, until a crust forms on both sides of steak (about 1 minute per side.)
7. Once a golden crust has formed, transfer steak to cutting boar and let rest for 10 minutes.
8. Season with additional salt and pepper if needed.