Reverse Seared Steak

Reverse searing a steak takes a little bit of patience, but the final product is so worth it. Juicy, tender, and perfectly cooked with a beautiful sear, it's bound to be a showstopper every time.

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Prep Time 5

Cook Time 25

Course Dinner, Entree, Main Course

Cuisine American

Servings people

Calories 297 kcal

Equipment

Meat thermometer

Ingredients

1 ribeye steak preferably at least 1½" thick
salt and pepper for seasoning
1 tablespoon olive oil

Instructions

Preheat your oven to 225℉.
Pat your steak dry with a paper towel. Season with salt and pepper. Allow to come to room temperature.
Place the steak on a wire baking rack over a baking sheet. Place in oven for 20-40 minutes, depending on how well done you like your steak, and how thick it is. Using a meat thermometer is key here.
Take your steak from the oven once it reaches temperature (Rare: take it out when the thermometer reads 105℉. Medium-Rare: 115℉. Medium: 125℉. Medium-well: 135℉.).
Let the steak rest for 6-8 minutes while you preheat your searing pan.
Add olive oil to the pan and allow it to heat. It should be smoking hot. Add you steak, and sear each side for 60 seconds.
Remove steak, slice against the grain, and serve.

Video

Notes

If you can, allow your steak to dry out in the fridge overnight to help dry it out.
Make sure your steak is at room temperature before you start cooking!
USE A MEAT THERMOMETER.
Make sure you rest the steak in between the bake and the sear.

Again, here are the temps you need to get the steak out of the oven at:

Rare: take it out when the thermometer reads 105F.
Medium-Rare: 115F.
Medium: 125F.
Medium-well: 135F.

Nutrition

Serving: 200gCalories: 297kcalProtein: 23gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 69mgSodium: 59mgPotassium: 303mgVitamin A: 17IUCalcium: 8mgIron: 2mg

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