Go Back
–+ servings
two steaks on a plate, one sliced and pink, other whole

REVERSE SEARED STEAK (OVEN TO CAST IRON)

This Reverse Seared Steak Oven to Cast Iron method produces restaurant quality steaks right in your own kitchen with minimal effort. Beautifully seared crusts and tender juicy insides easy to cook to your liking might make you never want to cook steak any other way again.
Prep Time 5 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 45 minutes
Servings 2 Servings

Ingredients

  • 2 Steaks at least 1.5-2 inches thick*
  • 1 tbsp High Smoke Point Oil such as Avocado
  • Fresh Cracked Salt and Pepper to taste
  • 1 tbsp Butter optional

Instructions

  • With the rack adjusted to the center position, preheat the oven to 275°F. Place a large cast iron skillet on the rack below the center. Line a baking sheet with aluminum foil and then place a wire rack on top.
  • Pat the steaks dry with a clean paper towel to absorb their excess moisture (resulting in a crispier crust).
    hand with a paper towel patting down two raw steaks on a plate
  • Transfer to the wire rack. Generously season both sides of the steaks with salt and pepper.
    two salt and pepper seasoned steaks on a wire rack on an aluminum foil lined baking sheet
  • Pop the steaks into the oven and cook for 10-25 minutes, depending on the thickness of your steaks and how you like them cooked. Use a meat thermometer to check for doneness* (see the notes down below for target internal temperatures). Remove the steaks from the oven.
    two salt and pepper seasoned steaks on a wire rack on an aluminum foil lined baking sheet
  • Using gloves, carefully transfer the cast iron skillet from the hot oven to the stove top over high heat. Add the oil. Once VERY hot, carefully add the steaks. Sear for about 2 minutes or until a nice crisp and brown crust is formed.
    two salt and peppered seasoned steaks cooking in a cast iron skillet
  • Flip and cook an additional 1.5-2 minutes.
    two steaks searing in a cast iron skillet
  • Add butter, if using.
    two steaks searing in a skillet with butter
  • Use tongs to turn the steaks on their sides to sear the edges and render the fat all the way around. Work quickly (about 2 minutes in total) to avoid overcooking. Spoon the melted butter over the tops and sides of the steaks for that extra boost of flavour.
    hand with tongs and two steaks sideways cooking on a cast iron skillet
  • Transfer the steaks to a cutting board.
    two seared salt and pepper seasoned steaks on a cutting board
  • Let rest for at least 10 minutes, under a foil tent.
    steak on a cutting board underneath a foil tent
  • Slice against the grain and serve.
    two sliced rare salt and pepper seasoned steaks on a plate with herbs

Notes

You can use your favourite cut of steak for this recipe. Filet mignon, striploin, ribeye, tri-tip, t-bone, and porterhouse steaks all make great options.
Use an instant-read thermometer to check the internal temperature of the steaks. Start at 15 minutes, then every 5 minutes again thereafter until target doneness is reached, When taking your steaks out of the oven, you want them to register at 90 to 95ºF (32 to 35ºC) for medium rare, or 100 to 105ºF (38 to 41ºC) for medium.
In the searing step, aim for an internal temperature of 120 to 125ºF (49 to 52ºC) for medium rare or 130 (50ºC) for medium.
In the final step of adding the optional butter, you can also try adding other aromatics such as garlic or fresh herbs for an extra boost of flavour.

Nutrition

Serving: 1Steak | Calories: 582kcal | Carbohydrates: 0.01g | Protein: 46g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 163mg | Potassium: 607mg | Sugar: 0.01g | Vitamin A: 209IU | Calcium: 18mg | Iron: 4mg
QR Code linking back to recipe