Reverse seared steak recipe

Steak cooked internally as you like it, and perfectly seared on the outside for flavour

Posted 2021-10-19

Time

Prep: 10 minutes?
Cook: < 1 hour

Ingredients

• Thick cut beef steak(s), ideally 40-50mm thick
  • e.g. ribeye, strip, porterhouse, T-bone, tri-tip, filet mignon
• Kosher salt and black pepper for seasoning
• 1 tbsp vegetable oil
• 1 tbsp (15g) butter

Method

1. Generously season steak(s) all over with salt and pepper.
2. Set steak(s) on a wire rack set in a rimmed baking sheet.
3. (Optionally) Refrigerate, uncovered, overnight to dry out the exterior for a better sear.
4. Preheat oven to anywhere between 93 and 135°C. Lower temperatures will take longer to cook (I’ve used 110).
5. Place steaks in the oven and cook until an instant-read thermometer registers:
   • 41°C for rare
   • 46°C for medium-rare
   • 52°C for medium
   • 57°C for medium-well
   • This will take about 20 minutes for rare and up to about 40 minutes for medium-well, but this will vary depending on a lot of factors so check often
6. Just before steak(s) come out of the oven, add 1 tbsp oil to a cast iron, carbon steel or heavy stainless steel skillet and heat over high heat until smoking.
   • Don’t go so hot with a teflon pan or the coating will start to degrade! Ask me how I know.
7. Add steaks and butter to pan and cook until each side is well browned, about 45 seconds per side.
8. Using tongs, hold steaks sideways to sear the edges.
9. Serve right away.

Source

• Serious Eats - reverse seared steak recipe

Verdict

• Best steak ever!
• Very smoky - to reduce a bit, put the butter on after flipping the steak.