Reverse Sear Steak
Ingredients
- 4 one-serving cuts of choice steak (sirloin, T-bone, or ribeye), 1 1⁄2 inches thick, about 2 lb or so
- Salt and pepper
- Olive oil
Directions
By Tina Garland
Heat oven to 275°. Salt and pepper both sides of steak. Coat cast-iron skillet with thin film of oil. Put the steak in the skillet and put in the oven for 13-20 minutes, depending on how “done” you like it. Turn the steak over and cook for 12-18 minutes more. Cooking time depends on thickness, desired doneness, and oven. Let the steak rest for 15 minutes; the steak will continue to cook a little.
Pour any juices from skillet into a small dish. Heat the skillet on the stove on high heat. When the skillet is hot, add steak and cook for 1 minute on each side. Remove the steak from the pan. Add any juices into the skillet and boil them down to concentrate. Pour over steak.
Serves 4.
