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Reverse Seared Steaks

This is how you can do it. I don't think it's anywhere nearly as good as the 666 method.

This reverse sear method delivers perfectly cooked steaks with a tender interior and a flavorful crust. It starts with a low-and-slow oven cook to reach the desired internal temperature, followed by a high-heat sear. The technique works well for steaks of varying thicknesses, from thin cuts (about 3/4 inch) to super thick ones (3 inches or more), though total cooking times will adjust accordingly. Dry brining enhances flavor and tenderness. For the best results, aim for medium-rare by pulling steaks at 115°F internal temperature. This recipe assumes preparing 2 steaks but can scale up to 4 on one sheet. Optional toppers elevate the dish from great to exceptional.

Ingredients

  • Steaks (e.g., ribeye, t-bone, tomahawk, strip; quantity as desired, up to 4 for one sheet)
  • Maldon salt (for dry brining)
  • Freshly ground black pepper
  • High smoke-point fat for searing if finishing inside (beef tallow preferred; alternatives: bacon grease, duck fat, or avocado oil)

Optional Topper (choose one)

  • High-end balsamic vinegar & aged parmesan
  • #"Mushroom Steak Topper #1"

Equipment

  • Baking sheet with wire rack
  • Digital meat thermometer probes (one per steak)
  • Spatula
  • Plate lined with paper towels
  • Cast iron skillet (for indoor sear) or outdoor grill with wood/charcoal
  • Silicone brush (for balsamic topper, if using)

Instructions

Step 1: Dry Brine the Steaks

  1. In the morning (or at least 4 hours before cooking), generously season all sides with maldon salt.
  2. Place the steaks uncovered on a wire rack over a plate or baking sheet in the refrigerator.
  • For steaks under 1.5 inches thick, do not exceed 8 hours.
  • For larger cuts (1.5 inches or thicker), you can dry brine overnight if desired.

Step 2: Slow Cook in the Oven

  1. Preheat oven
  • 250°F for "prime rib" texture
  • 325°F for "steak" texture (recommended)
  1. Insert a temperature probe into the thickest part of each steak.
  2. Place the steaks on a wire rack set over a rimmed baking sheet.
  3. Transfer to the oven. No need to bring steaks to room temperature beforehand.
  4. Monitor the probes closely. Remove each steak individually when it reaches an internal temperature of 115°F (for medium-rare). Steaks may finish at different times, so use a spatula to quickly pull them out without losing too much oven heat.

Step 3: Rest the Steaks

  1. Gently pat off any excess juices and moisture.
  2. Let the steaks rest for 5-8 minutes once all are out of the oven.

Step 4: Sear the Steaks

Sear the steaks for 60-90 seconds per side if under 1.5 inches thick, or 2 minutes per side if over 1.5 inches using either the indoor or outdoor method.

Indoor Sear

  1. While the steaks rest, heat a cast iron skillet over the highest possible heat until smoking hot.
  2. Add a high smoke-point fat (beef tallow preferred) to coat the pan.
  3. Sear steaks, flipping once.
  4. After flip, grind black pepper liberally on steak before removing from the pan.

Outdoor Sear

  1. You should already have a blazing hot wood or charcoal fire going in your outdoor grill.
  2. After resting, take the steaks outside and place on grill directly over the fire. Do not close lid.
  3. Sear, flipping as needed, watching for flames— a little is okay, but avoid burning. Move steaks around if necessary to avoid flames and ensure even searing.
  4. Grind black pepper liberally over the steaks during or after searing.

Step 5: Finish and Serve

  1. For thicker steaks (2"+), slice into ¼" pieces. Otherwise, serve whole.
  2. For an elevated finish, add one optional topper (do not combine both):
  • Balsamic Vinegar & Parmesan: Use a silicone brush to thoroughly coat the tops of the steaks with high-end balsamic vinegar. Apply enough to cover without pooling. Then grate aged parmesan liberally.
  • Mushroom Steak Topper #1: Spoon the prepared mushrooms over the steaks. (Prepare this in advance while the steaks are in the oven, as it takes about an hour.)
  1. Serve immediately.