Reverse-Seared Steak

Updated at: Wed, 16 Aug 2023 16:53:25 GMT

Step 1

Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towels. Cut steak in half vertically to create two 8-oz. steaks. season steaks with salt and pepper; gently press sides of steaks until uniform 1.5 in thick. place steaks on wire rack set in rimmed baking sheet. Cook until meat registers 90-95 degrees (for rare to medium-rare), 20-25 min, or 100-105 degrees (for medium), 25-30 minutes.

Step 2

Heat oil in 12-inch skillet over high heat until just smoking. Place steaks in skillet and sear until well browned and crusty, 1.5-2 minutes, lifting once halfway through cooking to redistribute fat underneath each steak. (Reduce head if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2.5 mins. Transfer all steaks to clean wire rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their edges. Holding steaks together, return to skillet and sear on all sides until browned,

Step 3

Transfer steaks to a wire rack and let rest, tented loosely with aluminum foil, for 10 minutes. Arrange steaks on individual plates and serve.

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