Wussup Towners. Reverse Sear is a method that instead of searing the steak first and then finishing it off in the oven. You start the steak in the oven and then finish it in a heavy skillet. Using this method along with a probe meat thermometer is a foolproof method to cook the perfect steak. It’s really hard to overcook this steak due to the leave in thermometer. The steak remained juicy and was cooked to the perfect temperature. Enjoy!
Ingredients
- 1″ -2″ ribeye steak
- 1 tbsp. salt
- 1 tbsp. pepper
- 1 tbsp. steak seasoning (optional)
- 1 tbsp. olive oil
- 1 tbsp. butter
Directions
Season your steaks on all sides with kosher salt and pepper then place in the refrigerator uncovered for at least 2 hours to allow the steak to release some moisture and dry out. After removing the steaks from the oven (optional season all sides of the steaks with steak seasoning) then place them in a preheated oven at 250 degrees for 1 1/2 – 2 hours. For the best results use a probe meat thermometer to allow you to remove the steaks from the oven as soon as you hit your desired temp. After the steaks are removed from the oven heat up your pan with olive oil on medium-high to high and sear both sides of the steak for 2 mins after your flip add your butter and baste your steak. Once both sides are cooked remove from the heat and allow to rest for at least 10 minutes.
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