Reverse Sear Steak Recipe
Reverse Sear Steak takes the guesswork out of cooking thick cuts of beef by starting in the oven and finishing with a quick sear in a hot pan. The result of using this method? A juicy, evenly cooked center with a mouthwatering crust.
Servings 2 Steaks
Calories 537kcal
Equipment
Ingredients
- 2 thick cut Steaks ribeye, New York Strip, Porterhouse at least 1 1/2- 2 inches thick
- 1 tablespoon Steak seasoning of choice add more seasoning to taste
- 2 teaspoons Black pepper
- 1 tablespoon Butter unsalted to sear steaks
- 2 heads Garlic to sear with steaks for flavor (optional)
- 1 sprig Thyme to sear with steaks for flavor (optional)
Instructions
- Place a wire rack (cooling rack) over a baking sheet.
- Place your oven rack in the center part, and preheat it to 275 degrees fahrenheit (135 degrees celsius).
- Dry the steak with a paper towel to make sure they are completely dry. Sprinkle half of the steak seasoning and half of the black pepper evenly on each side of the steak.
- Place a 12" cast iron skillet into the bottom rack of the oven to get it nice and hot.
- Put the steaks onto the wire rack, and place it into the preheated oven. Cook for 15-20 minutes depending on how thick they are, and your preferred level of doneness (chart in the post above).
- Remove the steaks from the oven and set them aside. Take the cast iron skillet out of the oven and place it on the stove over medium high heat.
- Add the steaks directly into the hot skillet and sear for about 1-2 minutes per side, or until a nice crust is formed.
- (optional) Add the butter, garlic, and thyme to baste the steaks for added flavor.
- Transfer the steaks onto a clean cutting board or plate, and allow them to rest for at least 10 minutes before cutting.
Video
Nutrition
Serving: 1 | Calories: 537kcal | Carbohydrates: 3g | Protein: 181g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 102mg | Fiber: 1g