Perfect Reverse Seared Steak
Instructions
- 1
Remove steak from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
- 2
Preheat oven to 275°F (135°C). Season steak generously on all sides with salt and pepper, pressing seasoning into the meat.
- 3
Place steak on a wire rack set over a baking sheet. Insert a meat thermometer into the thickest part of the steak.
- 4
Bake in the oven until internal temperature reaches 90-95°F (32-35°C) for rare, 100-105°F (38-40°C) for medium-rare, or 110-115°F (43-46°C) for medium, about 25-35 minutes.
- 5
Remove steak from oven and let rest while heating a cast iron skillet over high heat until smoking hot.
- 6
Add oil to the hot skillet and immediately place steak in pan. Sear for 1-2 minutes per side until a deep brown crust forms.
- 7
In the final minute, add butter, thyme, and crushed garlic cloves. Tilt pan and baste steak with the aromatic butter.
- 8
Remove steak to a cutting board and let rest for 5-10 minutes. The internal temperature will rise about 5°F during resting.
- 9
Slice against the grain and serve immediately, spooning any pan juices over the top.
Chef's Note
"This reverse searing technique transformed how I cook steak at home - it delivers a perfectly pink interior with an incredible crust every time. Don't rush the process; the low-and-slow start followed by a blazing hot sear is foolproof for thick cuts."
