How to Reverse Sear A Steak

Ingredients

• 1-2 thick cuts of steak (1.5 to 2 inches thick) – Ribeye or filet mignon
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder (optional)
• 1 tablespoon high smoke point cooking oil (canola, grapeseed, or avocado oil)
• 2 tablespoons unsalted butter
• Fresh rosemary or thyme (optional, for flavor enhancement)

Instructions

1. Preheat your oven to 225°F (107°C).
2. Pat the steak dry with paper towels; season generously with kosher salt and freshly cracked black pepper.
3. Place a wire rack on a baking sheet and place the seasoned steak on the rack.
4. Insert the baking sheet with the steak into the preheated oven and cook until the internal temperature reaches 10-15°F below your desired doneness.
5. About 10 minutes before the steak is done, heat a cast iron skillet over high heat and add the cooking oil.
6. Once the skillet is hot, add the steak and sear for 1-2 minutes on each side.
7. In the last minute of searing, add the butter and herbs to the skillet, basting the melted butter over the steak.
8. Remove the steak from the skillet and let it rest for at least 5-10 minutes.
9. Slice the steak against the grain and serve with your favorite sides.

Nutrition