In 2001, I started playing with the idea of reverse-searing, or slow-cooking beef first, then searing to finish. Initially, I tried it on a standing rib roast and not only did the technique produce an evenly done interior and great sear, it didn't smoke up the kitchen nearly as bad as the traditional sear-first method. Does this work on steak? Anyone with a food blog these days knows darn well it does. As for sauce, this steak don’t need no stinkin’ sauce — but if you happen to have some of my compound herb butter on hand, that wouldn’t be bad. Note: A proper probe thermometer has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached.This recipe first appeared in Season 1 of Good Eats: Reloaded.
1(1 1/2-inch thick) boneless ribeye steak, about 14 ounces
1 1/2teaspoonpeanut oil
12-inch cast-iron skillet
ACTIVE TIME: 15minutes
TOTAL TIME: 7hours30minutes
Season steak on both sides with the salt and place on a rack set inside a rimmed sheet pan. Refrigerate for at least 6 hours, or up to 24.
Heat oven to 200ºF. Insert a probe thermometer horizontally through the side of the steak and roast, still on the rack and sheet pan, until it reaches an internal temperature of 120ºF, about 1 hour. Remove steak from the oven and rest, uncovered, for 10 minutes.
Meanwhile, place a 12-inch cast iron skillet over high heat until it reaches at least 600ºF, at least 10 minutes. (If you don't have an infrared thermometer, you'll know you're close when 1/2 teaspoon water dropped in the middle of the pan has completely evaporated in 5 seconds.
Brush a very light coat of peanut oil onto both sides of the steak. Transfer to the hot skillet and sear on each side until deeply browned, 45 seconds per side. Use a stopwatch!
Transfer to a clean rack and let rest for 5 minutes. Slice diagonally against the grain to serve.