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reverse seared steak

Reverse Seared Steak

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Course Main Course

Ingredients
  

  • 1 thick cut steak, at least 1.5-2 inches thick for best results
  • 1/4-1/2 tsp salt, depending on the size of steak
  • cracked black pepper, to taste
  • 2 tbsp high heat oil with a neutral taste, such as sunflower or avocado oil
  • 2 tbsp salted butter (optional)

Instructions
 

  • Preheat your oven to 250 degrees F or prepare your grill and let it settle at around that temperature.
  • Cook the steak until it reaches a temperature 10 degrees below the desired level of doneness, checking often with a meat thermometer
  • Move the steak to a plate and heat the cast iron pan on a stovetop. Add the neutral oil. When a drop of water shimmers on the oil, add the steak.
  • Flip it so all of the sides are seared for about 45 seconds to 1 minute each. Add the butter when removing the cast iron pan from the heat and flip the steak to coat it
  • Let the steak rest for 10 minutes and enjoy!

Notes

Cover the steak with a loose tent of aluminum foil while it’s resting so it doesn’t dry out.
*photo by Cayobo licensed under CC BY-SA 2.0