Reverse Seering Steaks

Step 1: Pre-Heat oven to lowest setting.

Step 2: Insert meat thermomter probe into the thickest part of the meat

Step 3: Insert meat in pre-heated oven

Step 4: Let it come up to 110 degrees

Step 5: Remove meat and let rest for 20 minutes

Step 6: Pre-Heat oven to highest temperature with cast iron skillet in oven and let sit for 20 minutes if not more

Step 7: Turn on stove to with largest area to highest setting, place hot skillet on stove

Step 8: Sear steaks for 45 seconds to one minute per side with no oil or fat for optimum searing

I've tried it a couple times since that thread, 30 mins at 300 worked perfectly for me. They were about 1.5-2" though.

Gave this a very un-scientific run. I normally eat ribeyes, but I grabbed a NY Strip at Winn Dixie because it was on sale - 14 oz., about 1.25 inch thickness. I pulled it out and left it sit on the counter for about 45 minutes (probably not room temperature but I was hungry). Rubbed it down with a couple things and preheated the oven to 300° (convection oven so it actually adjusts it to 275°). Baked it for 30 minutes, pulled out, and left sit while I threw the cast iron skillet in the oven and changed temp to 500°. (Don't have a meat thermometer, so I cut a horizontal slit in it, pried it open with a fork, and shot the inside with my infrared thermometer. It was initially around 124°, but after a couple minutes seemed to settle around 117°.) Set the timer for 20 minutes. Pulled it out, cranked up electric stovetop to maximum, put the skillet on, and tossed in the steak for about 35-40 seconds each side. Here's the result:



Probably the most perfectly cooked steak I've ever done - precisely how I wanted it.