Reverse-Seared Steak

Imported & edited by @isaac

Prep Time

Cook Time

Total Time

seriouseats.com

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

Servings: 2

Scale

Adjust the scaling factor for your recipe. This will modify ingredient quantities accordingly.

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)

View steps on seriouseats.com or by saving the recipe to your personal library.

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