← Back to the recipe

Print: Reverse-Seared Thick-Cut Steak

Press Ctrl+P (⌘P on a Mac) to print.

3 sides on 4×6 cards. In the print dialog pick paper size 6×4 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Reverse-Seared Thick-Cut Steak

Ingredients · Serves 4 · Prep 10 min · Total 1 hr 55 min

  • 2 bone-in ribeye or strip steaks, 1 1/2 to 2 inches thick (about 1 1/4 lb each)
  • 2 tsp kosher salt
  • 1 tsp black pepper, coarsely ground
  • 1 tbsp vegetable oil
  • 2 tbsp unsalted butter (optional)
simmerbee.com/r/steak-reverse-searedSimmerbeeCard 1 of 2 · front

Reverse-Seared Thick-Cut Steak

Steps

  1. Season the steaks all over with the salt, set them on a rack in a sheet pan and leave them uncovered at room temperature (or up to overnight in the fridge).
  2. Heat the oven to 250°F with a rack in the middle.
  3. Pat the steaks dry and season them with the pepper. Keep them on the rack in the sheet pan.
  4. Bake until the center of each steak reads 125°F (52°C). Start checking at 35 minutes.
  5. Take the steaks out of the oven. They'll look gray; the sear fixes that.
  6. Heat the oil in a 12-inch cast iron skillet over high heat until it smokes. Turn on your vent fan.
  7. Sear the steaks until deeply browned on the first side.
  8. Flip, add the butter (if using) and sear the second side.
  9. Stand the steaks on their edges with tongs and sear the fat edges. They should now read 145°F (63°C); if not, keep searing and turning.
  10. Rest the steaks on a cutting board.
  11. Cut the meat off the bone and slice it across the grain to serve.
simmerbee.com/r/steak-reverse-searedSimmerbeeCard 1 of 2 · back

Reverse-Seared Thick-Cut Steak

Steps, continued

  1. Cook to 145°F inside (check with a thermometer).