REVERSE-SEARED STEAK

The ONLY recipe for steak you’ll ever need! Maybe….
(inspired by Jess Pryles)

(A meat thermometer makes this far easier)
Rare: 125 f
Medium Rare: 130 f
Medium: 140 f
Well done: 160 f (if you’re cooking to this degree of doneness you’re going to make me very upset…)

INGREDIENTS
Thick steak (bone in ribeye works great!). The thicker, the better. For thinner steaks you have to check regularly and start 5 minutes per side to ensure you don’t overcook!
Salt & pepper to taste (A cool additional option mentioned by Ms. Pryles is coconut activated charcoal which is benign nutritionally BUT adds an amazing look to your steak to contrast the perfected internally cooked masterpiece!)

INSTRUCTIONS
Preheat oven to 135c/275f
Place well seasoned steaks on a rack over a baking tray (if bought early enough salt and season and let sit for 24 hours if not longer prior to cooking)
Put in oven and cook til an internal temp of 125-135f depending on your preference of “doneness”. (For steaks less than 1” thick I saute one side for 6-8 minutes, then flip for 6 minutes)
Remove when at temp and rest for 10-15 minutes under foil
Preheat a skillet or heavy based pan to screamingly hot temperatures
Sear steaks for one minute each side
Serve immediately