Reverse Sear Steak (AI Generated)

Low oven, then screaming hot cast iron. Edge-to-edge medium-rare.

Prep: 5 min Cook: 45 min Serves: 2
beefsteakcast iron

Ingredients

  • 2 thick-cut steaks (ribeye or NY strip, at least 1.5 inches thick)
  • Kosher salt
  • Black pepper
  • 1 tbsp neutral high-smoke-point oil
  • 2 tbsp butter
  • 2 cloves garlic, smashed
  • Fresh rosemary or thyme

Instructions

1. Season and Oven

  1. Season steaks generously with salt and pepper.
  2. Place on a wire rack set over a sheet pan.
  3. Put in a 250°F oven.
  4. Cook until internal temp hits 120°F for medium-rare — about 30–40 minutes depending on thickness. Use a probe thermometer.
  5. Remove and rest 5 minutes.

2. Sear

  1. Heat cast iron over high heat until smoking.
  2. Add oil, then steaks. Sear 1–1.5 minutes per side until a deep brown crust forms.
  3. In the last 30 seconds, add butter, garlic, and herbs. Tilt pan, baste the tops.
  4. Rest 5 minutes. Slice against the grain.

Notes

  • This only works on thick steaks. Anything under 1.25 inches — just sear it normally.
  • The low oven dries the surface, which means a better crust when you sear.
  • Don’t skip the wire rack. Steaks sitting on a flat pan will steam on the bottom.
  • Final internal temp after sear will be around 130–135°F.