"Reverse-Seared" Steaks

Comes out perfect every time! "Reverse-Seared" - You sear AFTER cooking in oven.

• Ready In: 50 mins
• Serves: 1
• Yields: 1 steak

Ingredients

• 1  rib eye steak (about 2 lbs)
•  salt
•  pepper

Directions

1. With a steak at room temp, generally cover with salt and pepper.
2. Place the steak on a cooling rack on top of the foil-lined baking sheet.
3. Place steak in oven at 275 degree until internal temp is 125 degrees (use a thermometer so you get the exact temp).
4. Remove from oven and let rest for 15 minutes.
5. In a cast iron skillet on med high heat, add oil HARD sear each side.
6. Can be served immediately since it already had a resting period.