Reverse-Sear Steak

Name: Reverse-Sear Steak
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: About 4 oz cooked steak per serving
Ingredients: ¾″-minimum cut steak (filet mignon, T-bone/porterhouse, New York strip, ribeye, or sirloin); Salt; Pepper; Garlic or garlic powder; Oil (avocado, olive, etc.); Butter (optional)

Mixed · ~1 hr

About 4 oz cooked steak per serving Protein 28 g · Fiber 0 g · Calories 250

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Ingredients

¾″-minimum cut steak (filet mignon, T-bone/porterhouse, New York strip, ribeye, or sirloin)
Salt
Pepper
Garlic or garlic powder
Oil (avocado, olive, etc.)
Butter (optional)

Directions

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Preheat the oven to 225°F.
Place the steak on a cooling rack set over a baking sheet. Season all sides generously with salt and pepper (garlic powder optional).
Cook in the oven 25–45 minutes, then remove and let rest 10 minutes.
Set a skillet over high heat; add 1 Tbsp oil and let it get hot.
Sear each side about 60–90 seconds until nicely browned, holding the steak on edge to sear the fatty edges. Rest briefly, slice, and serve.

Note. Target internal temps: rare 120°F, medium 140°F, well 160°F. Adapted from Serious Eats’ reverse-sear method. Rating reflects a typical ~4 oz cooked portion.

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Per-serving values are approximate and vary with brand, variety, and preparation. No sodium value is shown because the seasoning is entirely yours to set, and the salt you apply is nearly all of it.