Unlock steak perfection with the ultimate guide to reverse searing in the oven. Achieve that mouthwatering, restaurant-quality taste right at home. Say goodbye to overcooked steaks and hello to juicy, tender bites every time.
16 ounce steak, ½ teaspoon salt, ¼ teaspoon ground black pepper
Place the steak on top of a wire rack set on a rimmed baking sheet and let it rest uncovered in the refrigerator for at least half an hour up to overnight.
Preheat the oven to 250 °F
Transfer the seasoned steak on the wire rack and baking sheet into the oven on the middle rack. Cook the steak until the internal temperature reaches 10 °F to 15 °F below the desired doneness.
Place a tablespoon or so of high smoke-point oil (lard or tallow) in a cast iron skillet over high heat until almost smoking.
1 tablespoon oil
Carefully place the steaks into the hot skillet and sear for about one minute per side until golden brown.
Remove from heat but do not rest, serve immediately.