Reverse-Sear Steak
Ingredients
- 1 (1 pound, 4-ounce) boneless beef strip steak (1 1/2-inch thick), at room temperature
- 1 teaspoon kosher salt, plus more to taste
- 5 teaspoons freshly cracked four-peppercorn blend, divided
- 1/2 cup (4 ounces) unsalted butter, softened
- 1 tablespoon plus 1 teaspoon minced shallot (from 1 small shallot)
- 1 teaspoon chopped fresh thyme
- 1 tablespoon grapeseed oil
- 1/4 cup dry red wine
- 1/2 cup unsalted beef broth
