Reverse-Seared Steak Recipe | Recipe Cart | Recipe Cart

Name: Reverse-Seared Steak Recipe | Recipe Cart | Recipe Cart
Total time: 45 min
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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The reverse sear is one of the easiest, most consistent, most foolproof, and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear

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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)