Reverse searing steak is a really fun way to get creative with your steak. This works great for thicker cuts of steak that would normally take a long time to cook through, and since you’re cooking it in the oven first, you’re getting a really nice even temperature throughout before searing in all that deliciousness.
Ingredients
- 1 ribeye, New York strip, filet mignon, or porterhouse steak, 1 1/2-2 inches thick
- Kosher salt to taste
- Black pepper to taste
- 1 tablespoon of vegetable oil
- 1 tablespoon of butter
Recipe
- Put aluminum foil on a sheet pan and put a wire rack on top. Dry the steak and season generously and put on the rack.
- Put the rack into a 275 F oven on the middle rack, and in the lower one, put a cast-iron skillet.
- Cook for 15-25 minutes depending on how done you like your steak, then take out the skillet and steak.
- Over medium-high heat, heat up the oil in the skillet and when it starts to smoke, put in the steak.
- Sear for 2 minutes on the first side, put in the butter, and baste the other side.
- Cook the fatty sides of the steak too, then take the steak out, let it rest for 5-10 minutes, and slice away.
