HOW TO: Reverse Sear Steak

Level: Easy Prep Time: 10 min Cook Time: 1 hr Yield: 2 servings

Note: I used my SteakAger Pro 40 to dry age in my own home (use my code GC5 for a 5% discount on the SteakAger Pro 40, this can’t be combined with other discounts)

INGREDIENTS

• 2, 1 – 1 1/2 inch Ribeye or New York strip steaks

• Kosher salt and course black pepper

SPECIAL TOOLS

• Instant Read Meat Thermometer

DIRECTIONS

1. Preheat your oven to 250°F

2. Place generously seasoned steaks, with salt and pepper, on a rimmed baking sheet (cover with foil) fitted with a rack

3. Roast in the oven for 45 minutes to 1 hour, until an instant-read thermometer reads 125-135F depending on your preference of "doneness". (Check them around the 40-minute mark first, as oven temperatures and steak thickness will vary.) Let rest 10-15 minutes under foil

4. In a screaming hot cast iron skillet or grill, cook steaks one minute per side, until a dark brown crust forms

5. Let rest another 10 minutes, slice, and serve

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