Reverse Sear Steak
Ingredients
The steak
-
4
8-oz
Steaks (must be 1.5 to 2 inches thick, such as filet mignon, New York strip, or ribeye)
The seasoning
-
2
tbsp
Montreal steak seasoning (or 2 tsp salt + ½ tsp black pepper)
The cooking fat
-
2
tbsp
Avocado oil
-
4
tbsp
Unsalted butter (optional; softened)
The aromatics
-
4
cloves
Garlic (optional; whole, peeled)
Instructions
- Pat the steaks dry and season generously with steak seasoning on all sides.
- Optional: Place the steaks on a wire rack over a baking sheet and refrigerate uncovered for up to 24 hours.
- Preheat the oven to 200°F (93°C) and roast the steaks until they reach your desired internal temperature.
- Heat avocado oil in a cast iron skillet over medium-high heat until smoking.
- Add the steaks to the skillet and sear for 1-2 minutes until browned.
- Add butter and garlic before flipping the steaks and baste with the melted butter.
- Flip the steaks and sear the other side for another 1-2 minutes, searing the edges if desired.
- Serve immediately without resting.
Nutrition Facts (estimated)
Servings
4
Calories
406
Total fat
23g
Total carbohydrates
1.3g
Total protein
49g
Sodium
0mg
Cholesterol
0mg
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