The best way to cook a steak is easier to do than you think! Reverse Seared Steak is the most juicy, tender and melt in your mouth beef recipe you'll ever try. Top with your favorite steak sauce or compound butter for extra decadence.
Prep Time2 minutesmins
Cook Time15 minutesmins
Total Time17 minutesmins
Course: Dinner
Cuisine: American
Keyword: how to cook steak, Reverse Sear, reverse seared steak
Servings: 2
Calories: 504kcal
Author: Kellie
Cost: $25
Equipment
cast iron skillet
Ingredients
2Beef Tenderloin Steaksapproximately 1 1/2 to 2 inches thick
1tablespoonkosher salt
1tablespoonblack pepper
1tablespoonolive oil
2tablespoonsbutter
Garlic clovesoptional
Fresh herbsoptional
Instructions
Preheat oven to 275˚F (135˚C) and place the oven rack in the center of the oven.
Line a sheet pan with foil and arrange a wire rack on top.
Place a large, oven safe skillet, preferably cast iron, on the bottom rack of the oven.
Pat the steaks dry with a paper towel and arrange on the wire rack.
Season the steaks with salt and pepper on both sides.
Place the sheet pan on the oven and cook for 15-20 minutes, depending on the thickness of the steak. (An internal temperature on an instant read thermometer should read 120 to 125˚F for medium-rare (49-52˚C) or 130˚F (50˚C) for medium.)
Remove the steaks from the oven and keep warm.
Place the skillet on the stovetop over high heat and add the oil to the pan.
Once the oil is hot and shimmering, add the steaks to the pan.
Sear the steaks until a deep golden brown crust has formed, approximately 2-3 minutes.
Flip the steaks and sear on the opposite side for an additional 2 minutes.
Turn the steaks on their side and continue to sear until a crust has formed all around.
Add the butter to the pan and melt.
Using a spoon, baste the tops of the steaks. (Optional, add garlic and herbs with the butter for added flavor.)
Transfer the steaks to a platter and allow to rest for 5-10 minutes.
Serve immediately with the remaining melted butter/pan juices for drizzling.
Notes
Reverse Seared Steak is best served soon after cooking.Leftovers make a great steak sandwich or salad topping.