Reverse-Seared Steak

Prep Time: 5 minutes
Dry-Brine Time: 1-24 hours (optional but recommended)
Cook Time: 30-60 minutes
Resting Time: 5-10 minutes
Total Time: 40 minutes-1 hours 15 minutes (plus dry-brine)
Servings: 1-2

Ingredients

• 1-2 steaks, about 1¼-1½ inches thick (my usual is New York strip)

• Salt

• Black pepper

• Garlic powder

• 1-2 tbsp avocado oil or other high-heat neutral oil

• 2 tbsp butter (optional)

• 2-3 garlic cloves, smashed (optional)

• Fresh rosemary or thyme (optional)

Equipment

• Baking sheet

• Oven safe wire rack

• Cast-iron skillet

• Wireless thermometer (optional, but highly recommended)

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Instructions

1. Dry-brine the steak. Pat the steaks very dry with paper towels and season generously with salt, pepper and garlic powder.

2. Place the steaks on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour or up to 24 hours.

3. Preheat the oven to 200°F.

4. Insert a meat thermometer into the thickest part of the steak and place the steak, on a wire rack set over a baking sheet, in the oven.

5. Slowly roast until the internal temperature reaches:

   • 115°F for medium-rare

   • 125°F for medium

   This will typically take about 35-60 minutes, depending on the thickness and starting temperature of the steak. Highly recommend using a wireless or Bluetooth meat thermometer.

6. Remove from the oven and rest for 5-10 minutes while heating a cast-iron skillet over high heat.

7. Once the skillet is very hot, add the avocado oil.

8. Add the steak and sear for 60-90 seconds per side, pressing gently to ensure good contact with the skillet.

9. If desired, add the butter, smashed garlic, and fresh herbs during the final 30 seconds and baste the steak with the melted butter.

   • Sear the edges briefly as well, especially the fat cap.

10. Remove from the skillet and rest for a few minutes before slicing.

Tips

• Dry-brining makes a difference. Leaving the steak uncovered in the refrigerator helps season it throughout while drying the surface for a better crust.

• Use a high-heat oil, such as avocado oil, for searing.

• Make sure the skillet is very hot before adding the steak.

• Avoid overcrowding the skillet. If necessary, sear the steaks one at a time.

• A bluetooth meat thermometer is the most reliable way to achieve your preferred doneness.