Reverse-Seared Steak Recipe | Recipe Cart | Recipe Cart
Experience perfectly cooked steak with reverse-searing: dry-brine, then slow-roast in the oven before finishing on high heat for a crispy exterior. Perfect for special dinners.
Ingredients
- Thick-cut beef steak(s), at least 1 1/2 to 2 inches thick, such as ribeye, strip, porterhouse, T-bone, tri-tip, or filet mignon
- Kosher salt and freshly ground black pepper
- Vegetable oil (if finishing on the stovetop)
- 1 tablespoon (15g) butter (if finishing on the stovetop)
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