Want to learn how to make the perfect steak? We're big fans of the reverse sear method for two reasons. First, this technique of roasting the meat at a low temperature and finishing it off with a quick sear and butter baste preserves the spices, reducing the chance they will burn. Our go-to seasoning? Diaspora Co.'s house Steak Masala, of course! And, secondly, reverse searing results in the perfect, succulent steak every time, from rare to medium-well. This method does take a little more time than just pan-searing a steak, but most of the cooking time is inactive, and the results are well worth the extra effort.

Cook's note: This method can be used with bigger steaks, like Tomahawk steaks, as well as multiple steaks. For the former, you'll need a little more seasoning (when it doubt season with abandon — steak can take it!) and the cooking time will be longer. I usually start checking anything thicker thank 2" at about 35 minutes, but it can take up to an hour or so to get to your desired internal temperature.

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Ingredients

1 thick-cut steak, at least 1½ to 2” thick, such as such as ribeye, New York strip, or porterhouse (weight will depend on cut of steak and whether it’s bone-in or boneless)
Neutral oil, such as canola or rapeseed
1 to 2 tablespoons Steak Masala
1½ teaspoons Surya Salt
3 tablespoons unsalted butter
A few sprigs hearty herbs, like thyme, rosemary, sage, or a mix (optional)
Flaky sea salt, for finishing

Methods

Drizzle the steak with a little oil and, using your hands, rub the oil so it thinly coats the meat. Sprinkle the steak on all sides with the steak masala (the amount will depend on the size of your steak) and salt, pressing the seasoning into the steak. Place the seasoned steak on a wire rack-lined baking sheet and refrigerate, uncovered, for at least 2 hours, up to 24 hours (the longer you give the steak, the more time the spices and salt will have to permeate the meat).
An hour before you want to cook the steak, remove it from the refrigerator, and let it sit for 1 hour to come to room temperature.
Preheat the oven to 300°F. Place the steak in the oven and cook to the following internal temperature ranges for desired doneness: 105°F – 110°F for rare, 115°F – 120°F for medium-rare, 125°F – 130°F for medium, and 135°F – 140°F for medium-well. The time will vary, starting at 20 minutes, and up to 1 hour, depending on your desired doneness and the thickness of the steak. I usually start checking the internal temperature at about 20 to 25 minutes, and then check every 5 to 10 minutes until the steak reaches the target temperature.
Heat 1 tablespoon neutral oil in a skillet over medium-high heat. When shimmering, add the steak and cook for 30 seconds to 1 minute on the first side. Flip the steak, add the butter and herbs, if using, tilt the pan slightly towards you, and spoon the melted butter over the steak for another 45 seconds to 1½ minutes. Make sure to turn the steak on its side and sear the fat cap, too! Let the steak rest for 10 minutes, slice against the grain, and enjoy!

The Perfect Steak, The Diaspora Way

Recipe by: Asha Loupy

Makes: 1 steak

Ingredients

1 thick-cut steak, at least 1½ to 2” thick, such as such as ribeye, New York strip, or porterhouse (weight will depend on cut of steak and whether it’s bone-in or boneless)
Neutral oil, such as canola or rapeseed
1 to 2 tablespoons Steak Masala
1½ teaspoons Surya Salt
3 tablespoons unsalted butter
A few sprigs hearty herbs, like thyme, rosemary, sage, or a mix (optional)
Flaky sea salt, for finishing

Methods

Drizzle the steak with a little oil and, using your hands, rub the oil so it thinly coats the meat. Sprinkle the steak on all sides with the steak masala (the amount will depend on the size of your steak) and salt, pressing the seasoning into the steak. Place the seasoned steak on a wire rack-lined baking sheet and refrigerate, uncovered, for at least 2 hours, up to 24 hours (the longer you give the steak, the more time the spices and salt will have to permeate the meat).
An hour before you want to cook the steak, remove it from the refrigerator, and let it sit for 1 hour to come to room temperature.
Preheat the oven to 300°F. Place the steak in the oven and cook to the following internal temperature ranges for desired doneness: 105°F – 110°F for rare, 115°F – 120°F for medium-rare, 125°F – 130°F for medium, and 135°F – 140°F for medium-well. The time will vary, starting at 20 minutes, and up to 1 hour, depending on your desired doneness and the thickness of the steak. I usually start checking the internal temperature at about 20 to 25 minutes, and then check every 5 to 10 minutes until the steak reaches the target temperature.
Heat 1 tablespoon neutral oil in a skillet over medium-high heat. When shimmering, add the steak and cook for 30 seconds to 1 minute on the first side. Flip the steak, add the butter and herbs, if using, tilt the pan slightly towards you, and spoon the melted butter over the steak for another 45 seconds to 1½ minutes. Make sure to turn the steak on its side and sear the fat cap, too! Let the steak rest for 10 minutes, slice against the grain, and enjoy!