Reverse Sear Steak (Perfect Every Time)

Pat the steaks dry with paper towels.

Season the steaks generously with steak seasoning on all sides (top, bottom and edges), using a total of 1/2 tablespoon per 8-ounce steak. Gently rub the seasoning into the steaks, so that it sticks well. Roll the edges in any seasoning that falls off.

Fit an oven-safe wire rack over a baking sheet. Arrange the steaks on top. Place the rack with the steaks, uncovered, into the refrigerator overnight, or up to 24 hours, to dry out the surface of the steak. (This helps get a great sear later.)

When you are ready to cook the steak, set the pan out on the counter for 30 minutes to bring it to room temperature.

Preheat the oven to 200 degrees F (93 degrees C).

Place the steaks (with baking rack and baking sheet) into the oven. Roast until the steak reaches your desired temperature:* 110 degrees for Rare - about 35-45 minutes* 120 degrees for Medium Rare - about 45-55 minutes* 130 degrees for Medium - about 55-65 minutes* 140 degrees for Medium Well - about 65-75 minutes* 150 degrees for Well Done - about 75-85 minutes(Note: These are NOT final temperatures, just the temperature that the steaks need to reach in the oven! The temperature will rise an additional 10-15 degrees when searing later.)

Use an instant read thermometer, or even better a probe thermometer, to check the internal temperature starting at 25 minutes and every 5-10 minutes after that, until the intended temperature is reached. Once the steaks reach the temperature you want, remove them from the oven immediately and set aside.

Heat 1 tablespoon (14.8 ml) of oil in a large cast iron skillet over medium-high heat for about 2 minutes, until it’s so screaming hot that it just barely starts to smoke.

Add the steaks to the skillet in a single layer. (If your steaks are large, you can do this in two batches.) Cook for 1-2 minutes, until a browned crust forms on the bottom. If using the optional butter and garlic, add them right before flipping, placing the garlic cloves directly into the butter as it starts to melt. (If cooking steaks in batches, use half the butter and garlic for each of the two batches.) Allow the garlic to sizzle in the butter and use a large spoon to baste the butter over the steak occasionally while finishing off the sear on the other side. (You can tilt the pan to help gather the butter for basting, keeping the garlic in the butter.)

Flip once and cook for 1-2 minutes again, until browned on the other side. While browning the second side, use tongs to hold the steaks’ sides against the pan to sear the edges one at a time (the other steaks will sear on the 2nd side while you sear the sides of one steak).

If working in batches, remove the finished steaks from the pan and cover to keep warm (or serve right away). Wipe down the pan, and reheat with additional oil. Repeat the searing steps above with the remaining butter and garlic, if using.

Serve immediately (no need to rest!). Slice against the grain.