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Steak · Reverse-Seared

Reverse-Seared Thick-Cut Steak

For extra-thick steaks: bake low and slow until nearly done, then sear in a blazing skillet. You get edge-to-edge even color and a crisp crust. A weekend treat.

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Prep
10 min
Cook
55 min
Total
1 hr 55 min
Serves
4
Level
Medium

Ingredients

  • 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)

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

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.

Tip: This recipe cooks steak to the USDA safe minimum of 145°F (63°C) plus a 3-minute rest, which is medium. Cook a little longer if you like it more done.

Tip: Because the steak is already warm and dry, the sear takes only a minute or two per side.

Tip: This method also works for thick pork chops; bake to 125°F, then sear to 145°F.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. Warm slices briefly in a hot skillet so they don't overcook.

Estimated nutrition per serving: 690 calories · protein 42 g · carbohydrates 0 g · fiber 0 g · sugars 0 g · fat 57 g (saturated 22 g) · sodium 1,010 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 4 of 4 ingredients.