A culinary game changer for cooking the perfect steak using the reverse sear technique, ensuring even cooking and a beautiful crust that locks in juices.
Ingredients
Scale:
1-2 thick cuts (1-2 inches) of steak (ribeye, New York strip, or filet mignon)
Kosher salt
Freshly cracked black pepper
Optional: 2-3 cloves garlic, minced
Optional: Fresh rosemary or thyme for garnish
Optional: 2 tablespoons butter for basting
Instructions
Take your steak out of the refrigerator at least 30-60 minutes before cooking to let it come to room temperature.
Preheat your oven to 250°F (120°C). Season both sides of the steak liberally with kosher salt and freshly cracked black pepper. If using, rub minced garlic into the steak and let it sit for about 15 minutes.
Place the steak on a wire rack over a baking sheet and cook in the preheated oven for about 45-60 minutes or until the internal temperature reaches your desired doneness (130°F/54°C for medium-rare).
Remove the steak from the oven and let it rest for 10-15 minutes.
While the steak rests, heat a cast iron skillet over high heat with a tablespoon of oil.
Once the skillet is smoking hot, add the steak and sear for about 1-2 minutes on each side. If desired, add butter and herbs during the last minute for basting.
Use an instant-read thermometer to check for doneness, aiming for 135°F (57°C) for medium-rare.
Allow the steak to rest for a few minutes before slicing and serve with your favorite sides.
