Description
A guide to achieving the perfect reverse seared steak using advanced techniques.
Ingredients
Scale
- 1 thick cut steak (2 inches, ribeye or filet mignon)
- Salt (to taste)
- Black pepper (to taste)
- 2 tablespoons vegetable oil
- 2 cloves garlic, crushed
- Fresh herbs (thyme or rosemary, optional)
Instructions
- Preheat your oven to 250°F (121°C).
- Season the steak generously with salt and pepper on all sides.
- Place the steak on a wire rack over a baking sheet.
- Bake the steak in the oven until it reaches an internal temperature of 120°F (49°C), about 45-60 minutes.
- Remove the steak from the oven and let it rest for 10 minutes.
- In a cast-iron skillet, heat vegetable oil over high heat until shimmering.
- Add the steak to the skillet, searing each side for 1-2 minutes until a brown crust forms.
- Add garlic and fresh herbs to the skillet during the last minute of searing for added flavor.
- Remove the steak from the skillet and let it rest for 5 minutes before slicing.
Notes
- For a more intense flavor, dry-brine the steak 24 hours in advance.
- Experiment with different herbs for varied flavor profiles.
- Use a meat thermometer for precise temperature readings.
- Let the steak rest adequately to allow juices to redistribute.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Oven and skillet searing
- Cuisine: American
Nutrition
- Serving Size: 8 oz
- Calories: 600
- Sugar: 0g
- Sodium: 500mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 130mg
Keywords: reverse seared steak recipe perfection