Oven Reverse Sear Steak
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A reverse-sear technique for cooking restaurant-quality steak at home with reliable, hands-off results. The gentle oven method ensures even cooking and a perfect crust, yielding tender, flavorful beef.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 (1 ½ to 2½" thick) steaks, (like NY strip, ribeye, top-sirloin filet mignon, porterhouse, or T-bone,)
- kosher salt ((amount in directions))
- Freshly cracked pepper ((amount in directions))
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, (peeled (left whole))
- Optional: rosemary (thyme, etc.)
At a glance
PER SERVING · TIME 285M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 45m
- Sodium
- 915mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 100mg
- Calcium
- 9mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 915MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.