Reverse-Seared steak

from its discoverer, J. Kenji López-Alt source:


  • steak, at least 1.5 inches thick

  • seasoning

  • 15mL oil

  • butter


  • season steak

  • Set steak on a wire rack set in a rimmed baking sheet. Preheat oven to anywhere between 200 and 275°F (93 and 135°C)

  • Place steak(s) in the oven and cook until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary dramatically depending on many factors, so check often.

  • Just before steak(s) come out of the oven, add 1 tablespoon (15ml) oil to a cast iron, carbon steel, or heavy stainless steel skillet and heat over high heat until smoking. Add steak, sear until brown; about 45 seconds per side. Does not need to rest.