Steak, Reverse Sear

Prep (45 min before cooking)

• Remove steak from fridge at least 45 min before cooking. Pat very dry with paper towels.
• Season generously with salt and pepper on all sides.
• Set on a wire rack over a tray.

Slow Roast (30–55 min)

• Preheat oven to 110°C / 225°F. Use convection if available.
• Place the wire rack with steak in the oven.
• Roast until the steak reaches your target internal temperature, checking with an instant-read thermometer. Start checking at the early end — bone-in cuts can heat unevenly.

Doneness	Pull-out core temp	Approx. oven time
Rare	47°C / 117°F	30–35 min
Medium-rare	50°C / 122°F	35–45 min
Medium	55°C / 131°F	45–55 min

Rest (5–10 min)

• Remove from oven and rest while you preheat your cast-iron pan. This is the only rest needed.

Sear (2 min)

• Heat the pan over high heat until smoking, then add the oil.
• Sear 45–60 sec per side until a deep brown crust forms.
• Optional: Add butter, garlic, and herbs in the last 30 sec and baste continuously.

Serve

• No additional resting needed. Slice and serve immediately.