Reverse-Sear Steak
This method for cooking steak involves a slow roast in the oven followed by a quick sear. Using a thick cut is essential for success. The initial low heat gently brings the meat to your preferred temperature, after which a very hot skillet creates a deliciously browned exterior. The result is a steak that is evenly cooked from edge to edge with a superb crust, requiring no resting time before serving.
Ingredients
- 1 bone-in rib-eye steak, cut at least 1 inch thick
- Kosher salt and freshly ground black pepper
- Garlic powder, for sprinkling
- Shiitake mushroom powder, for sprinkling, optional
- 3 tablespoons unsalted butter
Method
- For a crispier finish, position the steak on a wire rack above a baking tray. Leave it uncovered in the fridge overnight so the dry air can help dry the surface.
- Heat your oven to 120 degrees C when you are ready to begin cooking.
- Cover the steak liberally on all sides with salt, pepper, garlic powder and the optional shiitake mushroom powder.
- Transfer the steak on its rack and tray directly into the oven. Cook for 20 to 40 minutes, monitoring the internal temperature until it reaches 50 degrees C for a medium-rare to medium result.
- Shortly before removing the steak from the oven, place a dry cast-iron skillet over high heat for 1 minute. Add the butter, then promptly place the steak in the pan. Cook each side for about 45 seconds until a deep brown crust forms, pressing down. Use tongs to sear the edges. Serve immediately without resting.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategorySteak
AuthorFood Network UK
