How to Reverse Sear a Steak
2 steaks (filet mignon, ribeye, new york strip…etc.) cut 1 1/2 -2 inches thick
1 tablespoon vegetable oil
1 tablespoon butter
Line a sheet pan with foil and place a wire rack on top, set aside. Adjust oven rack to the center position and preheat oven to 275-degrees F. Place a large cast iron skillet in the oven to warm, on a rack below center rack. Dry steaks with a paper towel to remove excess surface moisture and transfer to the wire rack.
Generously season the meat with salt and pepper on both sides. Place steaks in the oven and cook about 15-25 minutes, depending on the thickness (the thicker the steak, the longer the cooking time). Remove the steaks from the oven an set aside. Remove the cast iron skillet from oven and transfer to the stovetop. Heat pan over high heat and add oil. Once oil is very hot and just beginning to smoke, carefully add the steaks to the pan. Sear the first side until a deep brown crust forms, about 2 minutes. Carefully flip the steaks over and sear another 1 ½-2 minutes. Use tongs and turn the steaks on their sides to cook and render remaining fat, about 2 minutes total. Add 1 tablespoons of butter to the pan, melt and use a spoon to briefly baste the tops of the steaks. Remove from pan to a plate, and let rest 5-10 minutes. Serve.