Garlic and Paprika Rubbed Steaks – Reverse Seared

Ingredients

• 2 steaks
• 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.

Directions

1. Heat the oven to 250 degrees. In a small dish, stir together the garlic, oil, lemon juice, and all of the spices. Rinse the steaks, dry them well, and coat every side generously with the spice mixture. Put the seasoned steaks in a large ziploc or another airtight container, and leave them at room temperature for 1 hour.
2. Cover a baking sheet with foil, then set a wire rack on top. A cooling rack that fits inside the baking sheet works nicely here. Arrange the steaks on the rack, then insert an internal thermometer into one steak.
3. Bake the steaks until the thermometer reads 130F. For these steaks, that took about 40-45 minutes, but go by the thermometer rather than the timer. When the steaks are around 115 degrees, heat your grill to high.
4. As soon as the steaks hit 130 degrees in the oven, move them to the grill and sear for about 1 minute per side.
5. Take the steaks off the grill and rest them for 10 minutes before serving.