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Want that edge-to-edge even doneness on your next steak, but just not sure how to achieve it without a grill? Fear not! You’ve come to the right place. Here, I’ll show you how to get a restaurant quality steak, without ever leaving your kitchen.
This is actually the third blog I have written on the reverse sear method, check out how to do this with a gas grill here, and if you prefer charcoal see this method for charcoal grillers.
As stated in my other blogs, the basic premise of the reverse sear is bringing the temperature of the meat up slowly and evenly. For this method, we’ll use an oven and cast iron pan, because not everyone has access to a grill.
How to Reverse Sear Steak with an Oven and Cast Iron Pan
Prep time: 10 minutes | Cook Time: 70 minutes | Step-by-step with photos
Ingredients
Tomahawk Ribeye
Butcher Shop Steak Rub
Organic Butcher Black Garlic and Rosemary Compound Butter
Equipment
Oven
Meat thermometer
10” Cast Iron pan
Baking Sheet
Cooling Rack
Aluminum Foil
Step-by-Step
Step 1: Unwrap and place steak on cutting board, allowing it to warm up at room temperature for about an hour. While the steak is warming up, remove just a sliver of the fat from around the edge and place back in refrigerator—-we’ll use that later.
Step 2: Season liberally with Butcher Shop Steak Rub and insert meat thermometer.
Step 3: Preheat your oven to 225-235 degrees.
Step 4: Lay steak on a cooling rack, and place the rack on a baking sheet. I cover the sheet with foil just to cut down on the cleanup later.
Step 5: Place steak in oven till it reaches an internal temperature of 125° before searing, this should take about 45 minutes depending on the size of the steak. (This temperature is for medium rare, if you like a more well done steak, you can take it to 130 degrees internal temperature.)
Step 6: Remove steak from oven at desired internal temperature and allow it to rest while you prepare your cast iron.
Step 7: In hot cast iron pan, add the sliver of fat we removed earlier and allow it to render down, this is what we are going to sear the steak in. Add a sprig of rosemary for some extra flavor.
Step 8: Place steak directly onto the scorching hot cast iron, flipping every 45 seconds or so. You’ll want to do this for about 5 minutes or until desired level of dark crust develops (via the Maillard reaction). During this process the internal temperature of the meat will rise to about 130 degrees, which is a good medium rare.
Step 9: Remove steak from the skillet and let rest for 15 minutes before slicing into it.
Step 10: Top with Organic Butcher Black Garlic and Rosemary Compound Butter, slice, and serve.
Make this recipe:
- 1 Tomahawk Ribeye
- Butcher Shop Steak Rub
- Organic Butcher Black Garlic and Rosemary Compound Butter
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Unwrap and place steak on cutting board, allowing it to warm up at room temperature for about an hour. Remove just a sliver of the fat from around the edge and place back in refrigerator.
-
Season liberally with Butcher Shop Steak Rub and insert meat thermometer.
-
Preheat your oven to 225-235 degrees.
-
Lay steak on a cooling rack, and place the rack on a baking sheet.
-
Place steak in oven until it reaches an internal temperature of 125-degrees before searing, this should take about 45 minutes depending on the size of the steak.
-
Remove steak from oven at desired internal temperature and allow it to rest while you prepare your cast iron.
-
In hot cast iron pan, add the sliver of fat removed earlier and allow it to render down. Add a sprig of rosemary to the rendered fat.
-
Place steak directly onto the scorching hot cast iron, flipping every 45 seconds. Do this for about 5 minutes or until desired level of dark crust develops.
-
Remove steak from the skillet and let rest for 15 minutes before slicing into it.
Matt Eads is a former US Marine, self-taught grillmaster, and 
