| Ingredient | Quantity | Units |
|---|---|---|
| Steak | 8 | Ounce |
| Butter | 1 | Tablespoon |
| Salt | ||
| Pepper |
Cooking Time:
Total Time: 50 Minutes
Prep Time: 5 Minutes
Cook time: 45 Minutes
Instructions
Step 1: Preheat Ovenk
Preheat oven to 250 degrees fahrenheit.
Step 2: Prep Sheetpan
Line a sheet pan with tinfoil.
Place a wire rack over tinfoil.
Step 3: Prep Steak
Pat dry steak with paper towel.
Trim steak.
Add salt and pepper all over steak.
Step 3: Roast Steak
Place steak on wire rack.
Place sheet pan in oven.
Roast for desired doneness for 1+1/2–inch steak:
| Doneness | Roasted Temp | Final Temp | Roast Time (Minutes) |
|---|---|---|---|
| Rare | 105F | 120F | 20 to 25 |
| Medium-Rare | 115F | 130F | 25 to 30 |
| Medium | 125F | 140F | 30 to 35 |
| Medium-Well | 135F | 150F | 35 to 40 |
Step 3: Prep Pan
15 minutes before steaks are done roasting, prep a stainless steel or cast iron pan.
Place on stovetop and preheat at medium-high heat.
Step 4: Sear Steak
Once roasting has finished, remove steak from oven.
Sear at most 2 steaks in a single pan.
Add 1 tablespoon butter to preheated pan.
Add steak to pan.
Sear all sides in preheated pan for 45 seconds per side.
Remove steak from pan and place on cutting board to cool.
Pour rendered fat and butter from pan onto steak.
Note: For more than 2 steaks, wipe out pan between steaks and reheat pan.
Step 5: Rest and Slice
Allow to cool for 5 minutes.
Slice into 1/2-inch thick slices and serve.
Categories:
Beef
Recipe inspired by:
Serious Eats
https://www.seriouseats.com/reverse-seared-steak-recipe