Let's be honest: a steakhouse dinner for two can cost as much as a car payment. 😅 But what if I told you that you can make a reverse sear steak at home that's juicy, perfectly pink from edge to edge, and finished with a crust so good your family will think you hired a chef?

Pull up a chair, friend. Today we're building a full steakhouse menu: a reverse sear New York strip, truffle butter mashed potatoes, creamed spinach, honey-glazed carrots, and a silky dark chocolate dessert. Every dish gets a flavor boost from Watkins 1868 gourmet seasonings, which have been trusted in home kitchens for over 150 years.

Jump to: What is reverse searing? · Steak recipe · Sides · Dessert · FAQ

What Is Reverse Searing (and Why Does It Work So Well)?

Traditional steak cooking goes sear first, then finish. Reverse searing flips the script. You cook the steak low and slow in the oven first, then give it a quick, blazing-hot sear at the end.

Here's why that's a game changer:

• Edge-to-edge doneness. No more thick gray band around a pink center.
• A better crust. The oven dries the surface, so the steak browns fast in the skillet.
• Less guesswork. The slow oven gives you a wide window to hit your perfect temperature.
• Less stress for hosts. The steak hangs out in the oven while you finish your sides.

Reverse searing works best on thick steaks, 1½ to 2 inches. Think New York strip, ribeye, filet mignon, or even a show-stopping tomahawk steak.

Why Watkins Seasonings Make This Meal

When a recipe only has a few ingredients, every one has to pull its weight. That's exactly why I reach for Watkins:

• Watkins Mediterranean Sea Salt: clean, bright saltiness that seasons the steak all the way through during the dry brine.
• Watkins Pure Ground Black Pepper: bold and aromatic, not dusty like the bargain stuff.
• Watkins Organic Thyme Leaves: an earthy, steakhouse-style herb note that shows up in the steak, the spinach, and the carrots.

💰 Budget hack: These three seasonings carry the entire menu, so one small order covers your main dish and three sides. That's a lot cheaper than buying a different spice blend for every recipe.

👉🏾 Order Watkins Products Here

Reverse Sear New York Strip Steak Recipe

⭐ Pro kitchen hack: Your thermometer is your best friend here. The steak will climb another 10–15°F during the sear and rest, so pull it from the oven before it reaches your goal temperature.

Steakhouse Sides

Truffle Butter Mashed Potatoes

Serves 4 · About 30 minutes

• 2 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
• ½ cup (1 stick) unsalted butter
• ½ cup heavy cream, warmed
• 1 teaspoon truffle oil (optional, but oh-so-fancy)
• Watkins Mediterranean Sea Salt and Pure Ground Black Pepper, to taste

1. Cover the potatoes with cold, well-salted water. Bring to a boil and simmer 15–20 minutes, until fork-tender.
2. Drain well and return the potatoes to the warm pot for 1 minute to steam off extra moisture.
3. Mash with the butter and warm cream. Stir in the truffle oil, then season to taste.

Creamed Spinach with Gruyère & Watkins Thyme

Serves 4 · About 15 minutes

• 2 tablespoons unsalted butter
• 1 shallot, minced (optional)
• 1 garlic clove, minced
• 10 oz fresh spinach (or 10 oz frozen, thawed and squeezed very dry)
• ½ cup heavy cream
• ½ cup grated Gruyère (or Parmesan)
• ¼ teaspoon Watkins Organic Thyme Leaves
• Pinch of nutmeg, plus Watkins sea salt and pepper, to taste

1. Melt the butter in a large skillet over medium heat. Cook the shallot and garlic 2 minutes, until soft.
2. Add the spinach in handfuls and stir until wilted, 2–3 minutes.
3. Stir in the cream, cheese, and thyme. Simmer 3–4 minutes, until thick and creamy. Season with nutmeg, salt, and pepper.

Honey-Glazed Roasted Carrots

Serves 4 · About 35 minutes

• 1 lb carrots, peeled and halved lengthwise
• 2 tablespoons melted butter or olive oil
• 1 tablespoon honey (or maple syrup)
• ½ teaspoon Watkins Organic Thyme Leaves
• ½ teaspoon Watkins Mediterranean Sea Salt and ¼ teaspoon pepper

1. Heat the oven to 425°F (220°C). Line a sheet pan with parchment.
2. Toss the carrots with the butter, honey, thyme, salt, and pepper. Spread in a single layer.
3. Roast 25–30 minutes, flipping halfway, until tender and caramelized at the edges.

⏰ Timing tip: Roast the carrots at 425°F after the steak comes out of the oven and while you sear it. That way your oven is never pulling double duty at two temperatures.

Dessert: Salted Dark Chocolate Pots de Crème

No steakhouse dinner is complete without something rich and chocolatey. The good news? This one is made ahead, so dessert is ready before the steak even hits the pan.

Serves 4 · 15 minutes + 3 hours chilling

• 6 oz dark chocolate (60–70%), finely chopped
• 1 cup heavy cream
• 1 large egg + 1 large egg yolk
• 2 tablespoons sugar
• Pinch of Watkins Mediterranean Sea Salt
• ½ teaspoon Watkins vanilla extract or a splash of espresso (optional)
• Whipped cream and flaky salt, for topping

1. Put the chopped chocolate in a heatproof bowl.
2. Heat the cream in a small saucepan until it just starts to steam.
3. In another bowl, whisk the egg, yolk, and sugar. Slowly whisk in the hot cream.
4. Pour everything back into the saucepan. Cook over low heat, stirring constantly, until the custard coats a spoon (about 170°F), 3–5 minutes.
5. Pour the hot custard over the chocolate. Let it sit 1 minute, then stir until smooth. Stir in the salt and vanilla or espresso.
6. Divide among 4 small ramekins and chill at least 3 hours, until set. Top with whipped cream and a sprinkle of flaky salt.

Your Steakhouse Game Plan

1. Morning (or 3+ hours before dinner): Make the pots de crème and get them chilling.
2. 2 hours before: Season the steaks and dry brine in the fridge.
3. 1 hour before: Steaks in the 250°F oven. Start the potatoes.
4. 20 minutes before: Steaks out. Oven up to 425°F, carrots in. Sear the steaks and make the spinach.
5. Dinner time: Slice, plate, and take a bow. 👏🏾

Reverse Sear Steak FAQ

What temperature should I pull a reverse sear steak from the oven?

Pull it about 10–15°F below your goal, since it climbs during the sear and rest. Aim for 115°F for medium-rare or 125°F for medium. The USDA recommends 145°F with a 3-minute rest for whole cuts of beef.

How long does reverse searing take?

For a 1½-inch steak at 250°F, plan on 40–55 minutes in the oven plus about 3 minutes in the skillet. Thicker steaks take longer, so go by temperature, not time.

Can I reverse sear on the grill?

Yes! Set up two zones: cook the steak on the cool side with the lid closed, then move it over the hottest coals to sear.

What's the best steak for reverse searing?

Any thick cut, at least 1½ inches. New York strip, ribeye, filet mignon, and tomahawk all work beautifully. Thin steaks cook too fast to benefit.

Can I make this menu ahead of time?

The dessert can be made up to 2 days ahead. The steaks can dry brine overnight. The mashed potatoes reheat well with an extra splash of warm cream.

Bring the Steakhouse Home

There you have it: a restaurant-worthy dinner without the restaurant bill. Whether it's an anniversary, a holiday dinner, or just a "we deserve this" Friday night, this menu delivers. And with just three Watkins seasonings doing the heavy lifting, it's easier than you think.

👉🏾 Order Watkins Products Here

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