Lexi's Clean Kitchen · by Lexi
How to Reverse Sear a Steak
NUTRITION · PER SERVING120M COOK
CAL 25%·PRO 68%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 40G72% OF CAL
15G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A guide to reverse-searing steaks for perfect results: low oven temperature to cook through evenly, then a quick sear in a hot skillet. Juicy interior with a crispy, flavorful crust.
mainamericanroastbeef🍪 sheet pan🌡️ thermometer🍳 skillet🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 4- 2 steak (2-inches thick. I prefer ribeye, but a porterhouse, New York strip, filet mignon, etc. will work great too!))
- salt and black pepper (for seasoning)
- avocado oil (for searing)
- 1 tablespoon unsalted butter (optional, for basting)
- 2 cloves garlic, sliced or minced (optional, for basting)
- 1 sprig thyme and/or rosemary (optional, for basting)
At a glance
PER SERVING · TIME 120M
CAL 25%·PRO 68%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 40G72% OF CAL
15G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 1h
- Sodium
- 367mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 520mg
- Calcium
- 8mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 367MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.