USA · Meat Dishes

Reverse-Sear Steak (Oven and Cast Iron)

Reverse-sear steak is a thick ribeye or strip steak that is first brought slowly in a 120°C oven to just below the target temperature, then seared in a very hot cast-iron skillet.

95 min✻2 servings✻880 kcal
Reverse-Sear Steak (Oven and Cast Iron)

Ingredients

  • ribeye or New York strip steaks, 3.5–4 cm thick, 350–400 g each2
  • coarse kosher salt or flaky sea salt2 tsp
  • freshly cracked black pepper1 tsp
  • neutral oil with high smoke point2 tbsp
  • cold unsalted butter60 g
  • garlic cloves, unpeeled and lightly crushed4
  • sprigs of fresh thyme or rosemary4

Method

  1. 1Dry brine 1 to 24 hours ahead. Pat the steaks completely dry with paper towels. Season all surfaces generously with coarse salt and cracked pepper. Place on a wire rack set over a baking sheet and refrigerate uncovered. The minimum is 1 hour; overnight is better. The salt seasons the meat, and the uncovered rest dries the surface, so the crust starts forming the moment the steak hits the pan instead of after the surface moisture has steamed off.
  2. 2Slow cook to 10°C below target. Remove the steaks from the refrigerator 30 minutes before cooking. Preheat the oven to 120°C (250°F). Place the steaks on the wire rack and cook until a meat thermometer in the thickest part reads 10°C below your target: for medium-rare (54°C final), pull at 44°C; for medium (60°C final), pull at 50°C. This takes 45 to 75 minutes depending on thickness. At this low heat the steak warms evenly from edge to center, so there is no gray band yet.
  3. 3Rest briefly before the sear. Remove the steaks from the oven. Pat the surface dry once more with paper towels, because any moisture will steam instead of sear. Let the steaks rest on the rack for 10 minutes, and in the last 5 minutes put the cast-iron skillet on the highest heat.
  4. 4Sear at maximum heat. Once the skillet is smoking, add the oil and lay the steaks in it. Sear for 60 to 90 seconds per side, then hold each edge and the fat cap against the pan for about 30 seconds. With 30 seconds left on the final side, add the cold butter, garlic and thyme. Tilt the pan and baste the steaks continuously with the foaming butter.
  5. 5Check the temperature and rest. Pull the steaks when the thermometer reads 2°C below the final target; for medium-rare, pull at 52°C, and it will reach 54°C while resting. Rest on the wire rack for 5 minutes, not on a cutting board where the juices pool. Slice against the grain, finish with a pinch of flaky salt and serve on warm plates.