Garlic and Paprika Rubbed Steaks – Reverse Seared
Servings: 4 -6 servings
  • 2 steaks about 1 1/4" - 1 1/2" thick, about 2 lbs total weight
  • 8 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons smoked paprika
  • 1 teaspoon marjoram
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked pepper
  • You can find the original Reverse Searing directions here.
  1. Preheat the oven to 250 degrees. Combine the garlic, oil, lemon and all the spices in a small dish. Rinse and pat dry the steaks and then rub them generously on all sides with the spice mixture. Place the coated steaks in a large ziploc or airtight container and let rest on the counter for 1 hour.
  2. Line a baking sheet with foil and place a wire rack above it. I have a cooling rack that fits into my baking sheets. Set the steaks on the rack and then place an internal thermometer in one of the steaks.
  3. Cook the steaks until the temperature reaches 130F. This took about 40-45 minutes for my steaks, but watch the
  4. thermometer, because these steaks are cooking by temperature, not time. When the steaks reach about 115 degrees, preheat your grill to high heat.
  5. Once the steaks reach 130 degrees in the oven, transfer them to the grill for about 1 minute on each side.
  6. Remove from the grill and let them rest for 10 minutes prior to serving.
  7. Enjoy!