Reverse Seared Steaks
The easiest, most foolproof, perfectly cooked steaks you will ever make.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2 - 4 servings 1x
- Cuisine: New American
Ingredients
Scale
- 2 1 1/2″ thick to 2″ thick well marbled ribeye steaks (1 to 1 1/2 pounds each)
- Olive oil
- Kosher salt
- Fresh cracked pepper
Instructions
- Heat your oven to 200 degrees F. Bring your steaks to room temperature and place in a baking or roasting pan. Cook until the internal temperature is about 110 to 115 degrees F. This will take 30 to 40 minutes depending on the thickness of your steaks. Check the temperature with a thermometer inserted into the side of the steak for the best reading. When steaks are at the correct temperature, remove them from the oven. At this point you can proceed with searing the steaks, or cover and refrigerate to cook later.
- If you have refrigerated the steaks after cooking them in the oven, return the steaks to room temperature before you sear them. Dry them well, rub them with a bit of olive oil and season on all sides with salt and pepper. Sear over high heat on the grill or on the stove in a cast iron pan. Sear for 1 1/2 to 2 minutes on each side to form a nice crust. Remove from the heat and let rest for 10 minutes before slicing.
Find it online: https://somethingnewfordinner.com/recipe/reverse-seared-steaks/