Reverse Sear Steak
When you reverse sear steak, you are ensured of an evenly cooked, tender piece of meat just the way you like it. This method works for both boneless and bone-in steaks.
Calories per serving: 752kcal
Ingredients
- 2 pound Steak, 1/2 pound per person
- 1/2 teaspoon Mitchell Street
- 1 teaspoon *Mis Rubins Black Magic
- 1 tablespoon *Olive oil
- 2 teaspoon unsalted butter
- 1 tablespoon Worcestershire sauce
Instructions
- Mise en place
- Sprinkle the front and back of each steak liberally.
- Put the steaks on a rack and into the refrigerator for about 30 minutes while you preheat the oven to 250°F / 121°C.
- Put the steaks in the oven and check them with an instant-read thermometer after about 20 minutes. Remove them from the oven when they are 10 degrees less than your desired temperature.
- Heat a cast iron skillet until it is smoking. Add the oil to the pan then quickly add the steaks.
- Char the steaks on one side for about 30 seconds then turn and char for another 30 seconds.
- Keep flipping them until they are the color you want.
- Top with a small pat of butter
- Add the Worcestershire sauce.
- Let the butter melt on top of the steaks then turn them over. Remove them from the pan and serve them with the sauce.
- Enjoy!
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