Reverse Sear Steak
Ingredients
- 2 New York Strip Steaks, 1.5-inches thick
- Salt and pepper to taste
- avocado or other high heat oil
Instructions
- Remove thick layers of fat from the steak if desired.
- Evenly coat both sides of the steak with a layer of salt. You'll want to use more salt for a thicker steak.
- Pepper both sides of the steak
- Preheat oven to 275°F
- Place the steak on a baking rack over a baking sheet.
- Insert your oven thermometer into the side of the thickest part of the steak.
- Place the steak into the oven.
- For medium-rare, cook to internal temperature of 125°F. This should take 45-60 minutes for a 1.5 inch thick steak. (The USDA Recommends cooking beef to an internal temperature of 145F with a 3 minute rest time).
- Remove steak from the oven and tent with additional aluminum foil.
- Let the steak rest 15 minutes. This is important! You want to let the steak rest so that it reabsorbs the juices prior to cutting. The temperature of the steak will continue to rise, up to about 135°F (medium rare).
- After 15 minutes, heat a cast iron skillet on medium-high heat on the stove. While it's resting, brush both sides of the steaks with avocado oil or other high heat oil.
- Place the steak in the skillet.
- Sear the steak for 1 minute on each side for a thinner steak and 1 1/2 minutes for a thicker steak. This will re-warm your steak, but since you already let it rest, it won't lose too much moisture when you cut into it.
- Enjoy it immediately!
Notes
The USDA recommends cooking steaks to a temperature of 145F with a 3 minute rest time. This recommendation of a higher temperature is out of a concern for safety and I've included this recommendation leaving it up to you to decide.
Cooking temperatures for desired doneness - take steaks out of oven 7 to 10 degrees before reaching the following temperatures:
For medium-rare (an internal temperature of 135 degrees F)
For medium (an internal temperature of 140 degrees F)
For medium-well (an internal temperature of 150 degrees F)
Remember that the steak's temperature will continue to rise after removing from the oven and will also rise when you sear it at the end.
Cooking temperatures for desired doneness - take steaks out of oven 7 to 10 degrees before reaching the following temperatures:
For medium-rare (an internal temperature of 135 degrees F)
For medium (an internal temperature of 140 degrees F)
For medium-well (an internal temperature of 150 degrees F)
Remember that the steak's temperature will continue to rise after removing from the oven and will also rise when you sear it at the end.