Reverse Seared Steak

Reverse Seared Steak

Step 1: Seasoning [00:02]

Generously season the steak with salt on all sides.

Step 2: Resting [00:03]

Let the steak rest for 30 minutes on the counter, or in the fridge overnight.

Step 3: Oven cooking [00:07]

Set your oven to 225°F and cook the steak until the internal temperature reaches 120°F (for medium-rare).

Step 4: Searing [00:15]

Once the steak has reached temperature, let it rest while heating a cast-iron pan with some high smoke point oil until it is extremely hot and shimmers.

Step 5: Finishing [00:20]

Add the steak to the pan and sear until you get a golden-brown crust on both sides.

Step 6: Basting [00:23]

Turn the heat down and add some butter, garlic, and herbs to the pan for a quick butter base, spooning it over the steak.

Step 7: Final rest [00:28]

Remove the steak from the pan and let it rest for a few minutes before slicing.