Reverse Sear Steak

1. 1

   Salt the steaks: Pat the steaks dry and generously salt the front, back, and sides of the steak. Place them on a wire rack inside a baking sheet. You can bake them immediately or leave them uncovered in the fridge for at least 2 hours up to overnight, which I highly recommend for juicier, tender steaks.

   120 min

Bake on Low Heat

1. 2

   Preheat oven: Preheat the oven anywhere from 225°F to 275°F, depending on the size of your steak. For thicker cuts of steak (2 inches or greater), 250°F to 275°F work fine but for smaller cuts less than 1½ inches thick, opt for 225°F.

2. 3

   Bake: Keep the steaks on the wire rack inside a baking sheet for better circulation. Insert a leave-in thermometer at the thickest part of the steak and bake them at low heat until they are 5°F to 12°F shy of your desired level of doneness to account for carry-over cooking. See the complete Cooking Temperature Chart in the Notes below.Thicker steaks have higher carry-over cooking compared to thinner steaks. See Note 3. Note: I baked at 230°F, removed at 117°F, and found there to be about 10°F carry-over cooking for 14oz steaks measuring 2¼ inch thick.

Reverse Sear on the Stovetop

1. 4

   Heat pan and oil: Remove the steaks from the oven. Heat the vegetable oil in a cast iron pan or heavy-bottomed pan over high heat until the oil starts to shimmer and just begins to smoke. Turn on the range hood.

2. 5

   Reverse sear: Pat the steaks dry once more if needed. Sear the front and back of the steak for 45 seconds to 1 minute on each side until a golden brown, crispy crust forms. For thicker steaks, sear the sides as well.

   45s

Serve

1. 6

   Slice and serve the steaks with your preferred sides. There's no need to let the steaks rest with the reverse sear method. Enjoy!