Ingredients

Thick-cut beef steak(s) at least 1 1/2 to 2 inches thick, such as ribeye strip porterhouse T-bone tri-tip or filet mignon

Kosher salt and freshly ground black pepper

Vegetable oil (if finishing on the stovetop; optional)

1 tablespoon (15g) unsalted butter (if finishing on the stovetop; optional)

Directions

Step 1)Generously season steak(s) all over with salt and pepper(we prefer a activated charcoal rub). If desired set steak(s) on a wire rack set in a rimmed baking sheet and refrigerate uncovered overnight to dry out the exterior. Otherwise proceed with the next step.

Step 2) Set steak(s) on a wire rack set in a rimmed baking sheet. Preheat oven to anywhere between 200 and 275°F (93 and 135°C); if your oven goes lower you can set it to an even lower temperature though it will take longer to cook.

Step 3)Place steak(s) in the oven and cook until an instant-read thermometer registers 105°F (41°C) for rare 115°F (46°C) for medium-rare 125°F (52°C) for medium or 135°F (57°C) for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary dramatically depending on many factors, so check often.

Step 4)Just before steak(s) come out of the oven add 1 tablespoon (15ml) oil to a cast iron carbon steel or heavy stainless steel skillet and heat over high heat until smoking. Add steak(s) and butter to skillet and cook until each side is well browned about 45 seconds per side. Using tongs hold steak(s) sideways to sear edges. Serve right away; there's no need to let reverse-seared steaks rest.

Step 5)Enjoy