Reverse-Seared Steak
One of the best methods for steak: start it low, cook it slow, then quickly sear or grill for a beautiful crust.
Prep Time
10 minutes
Cook Time
20 minutes
Additional Time
6 minutes
Total Time
6 minutes
Ingredients
- 2-2.5 inch ribeye or striploin/NY strip or porterhouse or bone-in cuts
- Salt
- 2-3 tbsp of tallow
- Oven
- Wire rack
- Baking tray and tin foil
- Cast iron or heat proof pan/skillet
Instructions
- Choose thicker cuts, a minimum 2-2.5 inches thick. Anything below this will cook too quickly and are better fried (or frozen and air fried).
- Place the oven rack in the center position and another below it to place a skillet on (to preheat).
- Preheat your oven to 180°F.
- Place a large cast iron skillet or heat proof pan in the oven to preheat.
- This process will kickstart the cooking process and speed up the time it takes to sear the surface.
- Line a baking sheet with foil and then place a wire rack on top.
- Dry the surface of the steak with paper towels to remove excess moisture.
- Salt the steak on both sides and place the steak on the wire rack.
- Use an instant-read meat thermometer while cooking to check the internal temperature of the thickest part of the steak. Once 15 minutes have passed, check the temperature and continue checking every 5 minutes until you hit: 90 to 95°F (32 to 35°C) for medium-rare or 100 to 105°F (38 to 41°C) for medium
- The cooking of the steak will be completed in the skillet and will continue to increase in temperature, so you don’t want to cook the steak in the oven entirely.
- Remove preheated cast iron skillet from the oven and set it on the stovetop.
- Turn the burner heat to high and add tallow.
- Sear the steaks on each side in the hot fat for about 2 minutes, or until you've reached your desired doneness (temperature measured with thermometer again). Don't forget to sear the edges of your steak a little bit too!
- Aim for an internal temperature of 130-135°F for medium-rare or 135-145°F for medium.
