Meat
- Place a wire rack over a baking sheet. Place the steak on the wire rack and let sit out at room temperature for 1 hour.
Confit Garlic Butter
- With the rack in the middle position, preheat the oven to 225°F (110°C).
- On a work surface, cut off the top of the garlic bulb to expose the cloves. Drizzle with the oil. Wrap in foil. Bake for 1 hour to 1 hour 15 minutes or until the garlic is tender. Let cool.
- At the same time, season the meat generously with salt and pepper on both sides. Bake for 1 hour to 1 hour 15 minutes or until a thermometer inserted in the centre of the meat reads 118°F (48°C) for rare or until the desired doneness. Remove from the oven. Tent with foil and let rest for 15 to 30 minutes. The internal temperature will increase to about 131°F (55°C).
- Meanwhile, in a bowl, squeeze the garlic cloves to extract the flesh. Refrigerate for 15 minutes or until completely chilled.
- Add the butter, parsley and paprika to the bowl of garlic. Season with salt and pepper. Mix well.
- In a large cast iron skillet over high heat, warm the oil. Heat the skillet until the oil starts to smoke. Sear the steak for 1 minute on each side.
- On a work surface, run a knife along the bone to detach the meat. Thinly slice the steak. Divide the sliced steak among four plates. Garnish with the confit garlic butter. Serve with mashed potatoes and a green vegetable, if desired.
Chef’s tip
The reverse-sear technique is a simple and stress-free way to ensure perfectly cooked steak every time. This cooking method works for all types of steaks, from tomahawk to tenderloin, as long as you keep an eye on the internal temperature for the ideal doneness.
To prepare a large steak like a prime rib, use the reverse cooking method for perfect doneness. This consists of cooking the meat in the oven at a low temperature and finishing it in a pan at the last minute. Here, the steak is served with a confit garlic butter, which is easy to make.