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This reverse sear steak technique delivers the perfect steak every time—tender, evenly cooked inside with a deeply flavorful, golden-brown crust.
By slowly bringing the steak up to temperature in the oven before searing, you gain precise control over doneness and avoid overcooking.
This method is excellent for thick-cut steaks and special dinners where texture and taste are paramount.
• 16 ounce steak cut 1 ½ inches thick
• 1 tablespoon oil or lard or tallow
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
1. Season the steak generously with salt and pepper.
2. 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.
3. Preheat the oven to 250 °F
4. 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.
5. Place a tablespoon or so of high smoke-point oil (lard or tallow) in a cast iron skillet over high heat until almost smoking.
6. Carefully place the steaks into the hot skillet and sear for about one minute per side until golden brown.
7. Remove from heat but do not rest, serve immediately.
