Description
This reverse sear steak recipe brings restaurant-quality results to your kitchen—tender inside, crusty outside, and packed with flavor.
Ingredients
Scale
- 2 steaks (1 ½ to 2″ thick, ribeye or filet mignon)
- Kosher salt
- Freshly ground black pepper
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter (optional)
Instructions
- Prep Oven: Preheat oven to 275°F. Set wire rack on foil-lined baking sheet.
- Season Steaks: Pat dry and season both sides with salt and pepper.
- Cook Low & Slow: Bake steaks to desired internal temp (85–125°F). Rest.
- Sear Hot: In hot skillet with oil, sear 1–2 mins per side until browned.
- Butter Baste: Add butter, spoon over steaks for 1 min.
- Rest & Serve: Let steaks rest 5–10 mins before slicing.
Notes
- Use a meat thermometer for best results.
- Let steaks rest to retain juices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Reverse Sear
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 510 kcal
- Sugar: 0 g
- Sodium: 690 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 135 mg