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Reverse-Seared Steak

by J. Kenji López-Alt
dinnerreverse searsteak
Yield: Serves 2 to 4Prep: Prep: 5 minutes (plus optional overnight dry-brining)Cook: Cook: 45 minutes to 1 hourTotal: Total: 50 minutes to 1 hour 5 minutes
Source: https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html

Ingredients

You have 1 of 8
produce
  • ○garlic cloves(optional)
  • ○thyme(optional)
  • ○rosemary(optional)
protein
  • ○steak(thick-cut (at least 1 1/2 inches thick))
dairy
  • ✓butter(optional)
pantry staple
  • ○salt, kosher
  • ○pepper, black, ground
  • ○vegetable oil

Instructions

  1. Season steak generously with salt and, if desired, let it rest uncovered on a rack in the fridge overnight for dry-brining.
  2. Preheat oven to a low temperature, around 200°F (93°C).
  3. Place the steak on a wire rack set in a rimmed baking sheet.
  4. Cook the steak in the oven until it reaches an internal temperature of about 10-15°F below your desired final temperature.
  5. Remove steak from oven and let it rest while you prepare to sear.
  6. Heat a cast iron skillet or heavy pan over high heat until very hot.
  7. Add a small amount of vegetable oil to the pan, just enough to coat the bottom.
  8. Sear the steak for about 1-2 minutes on each side until a deep brown crust forms.
  9. If desired, add butter, herbs, and garlic to the pan and baste the steak with the melted butter for additional flavor.
  10. Remove steak from pan and let it rest for a few minutes before slicing and serving.

My notes

The reverse sear method works best with thick-cut steaks. Adjust cooking times based on steak thickness and desired doneness.