Reverse Seared Steak
Perfect steak every time.
Main CourseAmericanYield 1 steakScaled Original — 1×
Main CourseAmericanYield 2 steaksScaled Double — 2×
Main CourseAmericanYield 3 steaksScaled Triple — 3×
Main CourseAmericanYield 4 steaksScaled Quadruple — 4×
Ingredients
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Instructions
- Preheat oven to 250 degrees (120°C).
- Pat steaks dry with paper towels.
- Liberally salt and pepper both sides of the steak, placing them on a baking rack in a rimmed sheet pan.
- (Optional) Put steaks in the fridge (on the pan/rack) for several hours or overnight.
- Insert meat thermometer, then move steaks into the oven.
- At 15 degrees before the oven-target temp, put the cast iron skillet on the highest setting of the strongest burner.
- At the oven-target temp, add oil to the skillet then add the steaks from the oven.
- Add butter, slightly tilting the skillet to baste the steak for 45 seconds to one minute on each side. Then use tongs to hold the steaks vertically to brown the sides.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 250 degrees (120°C).
- Pat steaks dry with paper towels.
- Liberally salt and pepper both sides of the steak, placing them on a baking rack in a rimmed sheet pan.
- (Optional) Put steaks in the fridge (on the pan/rack) for several hours or overnight.
- Insert meat thermometer, then move steaks into the oven.
- At 15 degrees before the oven-target temp, put the cast iron skillet on the highest setting of the strongest burner.
- At the oven-target temp, add oil to the skillet then add the steaks from the oven.
- Add butter, slightly tilting the skillet to baste the steak for 45 seconds to one minute on each side. Then use tongs to hold the steaks vertically to brown the sides.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 250 degrees (120°C).
- Pat steaks dry with paper towels.
- Liberally salt and pepper both sides of the steak, placing them on a baking rack in a rimmed sheet pan.
- (Optional) Put steaks in the fridge (on the pan/rack) for several hours or overnight.
- Insert meat thermometer, then move steaks into the oven.
- At 15 degrees before the oven-target temp, put the cast iron skillet on the highest setting of the strongest burner.
- At the oven-target temp, add oil to the skillet then add the steaks from the oven.
- Add butter, slightly tilting the skillet to baste the steak for 45 seconds to one minute on each side. Then use tongs to hold the steaks vertically to brown the sides.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 250 degrees (120°C).
- Pat steaks dry with paper towels.
- Liberally salt and pepper both sides of the steak, placing them on a baking rack in a rimmed sheet pan.
- (Optional) Put steaks in the fridge (on the pan/rack) for several hours or overnight.
- Insert meat thermometer, then move steaks into the oven.
- At 15 degrees before the oven-target temp, put the cast iron skillet on the highest setting of the strongest burner.
- At the oven-target temp, add oil to the skillet then add the steaks from the oven.
- Add butter, slightly tilting the skillet to baste the steak for 45 seconds to one minute on each side. Then use tongs to hold the steaks vertically to brown the sides.
Notes
APPROXIMATE Temp and Timing for 1 1/2-Inch Steaks in a 250°F (120°C) Oven: Rare -- oven target 105°F (40°C), final target 120°F (49°C), approx. 20 to 25 minutes in the oven. Medium-Rare -- oven target 115°F (46°C), final target 130°F (54°C), approx. 25 to 30 minutes. Medium -- oven target 125°F (52°C), final target 140°F (60°C), approx. 30 to 35 minutes. Medium-Well -- oven target 135°F (57°C), final target 150°F (66°C), approx. 35 to 40 minutes.