The best reverse-sear method, bakes tender and juicy thick steaks at a low temperature then sears them in a hot cast-iron skillet for a perfect crust.
Preparation Time
5 mins
Cooking Time
60 mins
Total Time
1 hr 5 mins
Calories
568 Calories
Recipe Instructions
Step 1
Position racks in the middle and lower third of the oven. Place a cast-iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
Step 2
Pat steaks dry with a paper towel; season generously on all sides with salt and black pepper. Place on the wire rack on the baking sheet.
Step 3
Bake in the preheated oven on the middle rack until an instant-read thermometer inserted into the center reads 120 degrees F (49 degrees C) for medium-rare. Begin checking the temperature at 40 minutes; continue baking and checking temperature every 10 minutes. Remove steaks from oven; set aside.
Step 4
Carefully remove hot cast-iron skillet from the oven using an oven mitt. Set it on the stovetop over medium-high heat. Add oil; heat until barely starts smoking. Carefully add steaks, releasing them away from you so oil doesn't splatter in your direction. Cook until a golden crust forms, 2 minutes per side, flipping only once. Stand steaks on their sides to render any fat using tongs.
Step 5
Reduce heat to low; add butter, garlic, and rosemary to skillet. Baste steaks with butter mixture using a spoon, about 3 minutes. Transfer steaks to a cutting board; rest about 10 minutes.
Step 6
Serve steaks whole or sliced; sprinkle with sea salt flakes.
