Reverse Seared Steak

Ingredients

• 1# steak (a thick-cut ribeye or New York strip works best)
• 1T kosher salt
• 1T black pepper
• 2T unsalted butter
• 1t high-smoke point oil (such as avocado or grapeseed)

Instructions

1. 1Low and Slow: Preheat your oven to 200°F. Season your steak generously on all sides with kosher salt and black pepper. Place the steak in an oven-safe pan or on a wire rack over a baking sheet.
2. 2Cook to Temperature: Put the steak in the oven and cook until the internal temperature reaches about 120°F for medium-rare. This will take about 30 minutes per pound, but a meat thermometer is your best friend here for a truly perfect result. Flip the steak halfway through the cooking time.
3. 3Rest and Prepare to Sear: Remove the steak from the oven and let it rest for about 10 minutes. While it's resting, prepare your searing surface.
4. 4Sear the Steak:
5. 5Pan Searing: Heat a heavy-bottomed skillet (like cast iron) over high heat for about 5 minutes. Add the high-smoke point oil and the butter. Once the butter is melted and bubbling, place the steak in the pan. Sear for about 60-90 seconds per side, until a deep, dark crust forms.
6. 6Grilling: If using a grill, heat it to high. Sear the steak for about 60-90 seconds per side, pressing down gently to ensure good contact with the grill grates.
7. 7Serve: Slice the steak against the grain and serve immediately.