Reverse-Seared Steak

Ingredients

• 2 pieces Ribeye Steak (about 1.5‑inch thick, 12‑oz each, room temperature, fat cap left on)
• 1 tablespoon Kosher Salt (generously applied to all sides)
• 1 teaspoon Freshly Ground Black Pepper (freshly ground for best flavor)
• 2 tablespoons Canola Oil (high smoke‑point oil for searing)

Instructions

1. Season the Steaks

   Pat the steaks dry with paper towels, then generously coat both sides with kosher salt and freshly ground black pepper.

   Time: PT5M

2. Preheat Oven and Set Up Rack

   Preheat the oven to 275°F. Place a wire rack on a sheet tray and set the steaks on the rack.

   Time: PT5M

   Temperature: 275°F

3. Low‑and‑Slow Bake

   Insert the tray into the oven and bake until the internal temperature reaches 130°F (about 50 minutes for a 1.5‑inch steak).

   Time: PT50M

   Temperature: 275°F

4. Rest While Heating Skillet

   Remove the steaks from the oven and let them rest on a plate while you heat the cast‑iron skillet.

   Time: PT5M

5. Heat Oil to Shimmer

   Add 2 Tbsp of canola oil to the hot skillet and heat over high until the oil just begins to shimmer.

   Time: PT3M

6. Render the Fat Cap

   Hold the steak with tongs and press the fat‑cap side against the pan. Cook until the fat turns golden brown and renders, about 2 minutes.

   Time: PT2M

7. Sear the First Side

   Lay the steak flat on the skillet (fat‑cap side down is already rendered). Let it sit untouched until a deep brown crust forms, about 3 minutes.

   Time: PT3M

8. Flip and Sear the Other Side

   Turn the steak over with tongs and sear the opposite side for another 3 minutes, or until the crust matches the first side.

   Time: PT3M

9. Final Rest

   Transfer the steak to a clean plate, loosely tent with foil, and let rest 5 minutes before slicing.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

55 g

Carbohydrates

0 g

Fat

42 g

Fiber

0 g