This may not be excatly how Jeff Cremer of Cremer’s Meats made today’s T-Bones and Ribeyes, but, it’s a tried and true recipe that will work perfectlly for you!
Reverse-Seared Steak
2″ Thick Cut T-Bone Steak or Ribeye Steak (will work with other thick cuts of beef of at least 1 1/2″ thick)
Kosher salt & ground black pepper
Vegetable oil
1 tbsp. unsalted butter
Pat both sides of steak dry with a paper towel. Season both sides of steak with kosher salt and pepper. Sets steaks on a wire rack over a baking sheet and place, uncovered, in the refrigerator overnight to dry out, or you can proceed with reverse searing method.
Heat oven to 200-degrees F. Remove steaks from the refrigerator 30-45 minutes before cooking. If you haven’t already, place steaks on a wire rack over a baking sheet and place in oven. Bake for 20-25 minutes to bring steaks to 115-degrees for medium-rare (125-degrees for medium, 135-degrees for medium-well). Cooking times will vary, so check the temperature of the steak often using a digital meat thermometer.
Just before steaks come out of the oven, add 1 tablespoon oil (high smoke point oil is best) to a large cast iron skillet and heat over high heat until smoking. Add steaks and 1 tablespoon unsalted butter to the pan and sear 1 minute. Flip steak and cook another 1 minute. Using tongs, lift steak and sear along the sides of the meat. Remove and serve immediately.
