Perfect Oven Reverse-Seared Steak

Start by seasoning your steaks generously with salt. The steak should sit for around 45 minutes to allow the salt to penetrate and tenderize the meat. As someone who's tried and tested this method, I highly suggest you don't skip this step, you'll notice a significant difference in flavor.

Preheat your oven to 275°F (135°C) and arrange your steak on a wire rack set in a rimmed baking sheet. Bake until the internal temperature reaches 125°F (52°C) for medium-rare, this should take about 45 minutes to an hour. Being patient at this stage is key, a slow and low oven ensures a perfect edge-to-edge pink result.

When your steak is almost at its finishing temperature, start heating a tablespoon of olive oil in a skillet until it smokes lightly. Investing in a good quality, heavy-bottomed skillet really helps to retain heat ensuring an even sear.

Add your steak, along with garlic, rosemary, and butter to the skillet. Sear each side of the steak until browned and crispy. It's best to baste the steak with the butter mixture for added flavor.

Let the steak rest for about 10-15 minutes before slicing. This allows the juices to redistribute through the steak, trust me, it enhances the juiciness and flavor significantly.

Slice it perpendicular to the bone for the best texture, serve it up, and don't forget to enjoy every juicy, tender bite!