I'll never cook steak the other way again. This method is PERFECT every time 🥩🔥
Start in the oven, finish in the pan. You get an edge-to-edge perfect cook with a crust that makes noise.
The reverse sear gives you total control. By cooking low-and-slow in the oven first, you hit your exact target temp throughout. Then a screaming-hot sear creates that steakhouse crust in under 90 seconds per side.
1 thick-cut ribeye or NY strip (1.5-2 inches)
Salt & coarse black pepper (season 1hr ahead)
2 tbsp neutral oil (avocado or grapeseed)
Season steak generously with salt & pepper 1 hour before cooking (or overnight uncovered in fridge).
Place on a wire rack over a sheet pan. Bake at 250F until internal temp reads 125F (~45-60 min).
Remove and pat bone dry with paper towels. Rest 10 minutes.
Heat cast iron until SMOKING. Add oil.
Sear steak 60-90 seconds per side. Add butter, garlic, rosemary and baste continuously.
Rest 5 min, slice against the grain. Prepare for applause.