Reverse-Seared Steak

Imported & edited by @isaac

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Ingredients

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Nutrition Facts

Ingredients

(Servings: 2)

Scale

1 to 2 Thick-cut beef steak(s), at least 1 1/2 to 2 inches thick, such as ribeye, strip, porterhouse, T-bone, tri-tip, or filet mignon

Kosher salt and freshly ground black pepper

Vegetable oil (if finishing on the stovetop; optional)

1 tablespoon (15 g) unsalted butter (if finishing on the stovetop; optional)

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Percent Daily Values are based on a 2,000 calorie diet.