Reverse Sear Steak (Low Oven First then Hot Sear — Sous Vide Alternative)

Ingredients

• 2 × 250 g ribeye or New York strip steaks, 4 cm thick
• 15 ml neutral oil
• 10 g Maldon sea salt
• 5 g Tellicherry black pepper, coarsely cracked
• 5 g fresh thyme
• 30 g unsalted butter
• 3 cloves garlic, smashed

Method

1. 1
   Remove steaks from refrigerator 10 minutes before cooking; pat dry thoroughly with paper towels.
2. 2
   Preheat oven to 110°C with a wire rack on a baking tray inside.
3. 3
   Place steaks on rack in oven; cook 25–30 minutes until internal temperature reaches 48–50°C (core temp for medium-rare).
4. 4
   Remove from oven and rest 5 minutes on a warm plate.
5. 5
   Heat oil in heavy-bottomed cast-iron skillet over high heat until smoking (approximately 2 minutes).
6. 6
   Sear steaks 90 seconds per side until deep mahogany crust forms; baste with butter, garlic, and thyme in final 30 seconds.
7. 7
   Season immediately with Maldon salt and cracked pepper.
8. 8
   Rest 3 minutes before serving; internal temperature will climb to 52–55°C (carryover cooking).