Reverse Sear Steak in the Oven
Unlock steak perfection with the ultimate guide to reverse searing in the oven. Achieve that mouthwatering, restaurant-quality taste right at home. Say goodbye to overcooked steaks and hello to juicy, tender bites every time.
Servings: 2 people
Calories: 534kcal
Ingredients
- 16 ounce steak cut 1 ½ inches thick
- 1 tablespoon oil or lard or tallow
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Season the steak generously with salt and pepper.
- Place the steak on top of a wire rack set on a rimmed baking sheet and let it rest uncovered in the refrigerator for at least half an hour up to overnight.
- Preheat the oven to 250 °F
- Transfer the seasoned steak on the wire rack and baking sheet into the oven on the middle rack. Cook the steak until the internal temperature reaches 10 °F to 15 °F below the desired doneness.
- Place a tablespoon or so of high smoke-point oil (lard or tallow) in a cast iron skillet over high heat until almost smoking.
- Carefully place the steaks into the hot skillet and sear for about one minute per side until golden brown.
- Remove from heat but do not rest, serve immediately.
Nutrition
Serving: 8ounces | Calories: 534kcal | Carbohydrates: 0.2g | Protein: 46g | Fat: 39g | Saturated Fat: 15g | Sodium: 699mg | Fiber: 0.1g
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