Ingredients
Regenerative Farms Thick-cut beef steak, 2 inches thick
Kosher salt and freshly ground black pepper
Oil (if finishing on the stovetop; optional)
1 tablespoon (15g) unsalted butter (if finishing on the stovetop; optional)
Method:
Generously season steak all over with salt and pepper. (see note)
Preheat oven to 135°C (See note)
Set steak on a wire rack set on a rimmed baking tray.
Place steak tray and all in the oven and cook until an instant-read thermometer registers 46°C for medium-rare. (for other temps, see notes)
Cooking time can vary depending on the thickness of your steak so keep checking. It may take anywhere from 20 minutes for rare steak and up to about 50 minutes for medium-well. Take it out 8 degrees C lower than your desired doneness. It will continue cooking in the next step.
Just before the steak comes out of the oven, add 1 tablespoon (15ml) oil to a cast iron skillet and heat over high heat until smoking.
Add steak and butter to skillet and cook until each side is well browned, about 45 seconds per side. Using tongs, hold steak sideways to sear edges. Serve right away; there's no need to let reverse-seared steaks rest.
Enjoy with friends
Notes:
Dry the steak before cooking: If desired, set steak on a wire rack on a rimmed baking tray and refrigerate, uncovered, overnight to dry out the exterior. Then place it, tray and all into the preheated oven.
Oven temp: Between 200 and 275°F (93 and 135°C) is fine but if your oven goes lower, you can set it to an even lower temperature, though it will take longer to cook.
Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed
Desired Doneness Temp:
Rare: 105°F (41°C) temp in oven, 120°F (49°C) final target temp
Medium-rare: 115°F (46°C) temp in oven, 130°F (54°C) final target temp
Medium: 125°F (52°C) temp in oven, 140°F (60°C) final target temp
Medium-well: 135°F (57°C) temp in oven, 150°F (66°C) final target temp
Many thanks to Serious Eats and our dear customer, Mat Rogers for your tips.
