Oven Steak: Master the Reverse Sear for Medium Rare Perfection

Instructions:

1. Pat and Season: Remove steaks from packaging. Pat them aggressively dry with paper towels. Season generously all over with flaky salt and pepper.
2. Air Dry: Place the seasoned steaks on a wire rack set over a baking sheet. Refrigerate uncovered for 40–60 minutes. This evaporates surface moisture, guaranteeing a better crust later.
3. Preheat Oven: Preheat your oven to a very low temperature: 250°F (120°C). Use an oven thermometer to ensure accuracy.
4. Insert Probe: Insert a meat thermometer probe horizontally into the thickest part of one steak, ensuring it is positioned centrally.
5. Slow Cook: Place the baking sheet with the steaks into the preheated oven.
6. Monitor Temperature: Cook until the internal temperature reaches the target pre-sear temperature (e.g., 125°F / 52°C for medium-rare). This usually takes 20–30 minutes.
7. Rest & Preheat Sear Pan: Immediately remove the steaks from the oven and set them aside. Place your cast iron skillet on the hob and turn the heat to High. Let it heat for 5 minutes until smoking hot.
8. Add Searing Oil: Once the pan is smoking, add the high smoke point oil.
9. Sear First Side: Carefully place the steaks into the hot pan. Sear for exactly 90 seconds until a deep brown crust forms. Do not move them.
10. Flip and Flavour: Flip the steaks. Immediately add the butter, smashed garlic cloves, and herb sprigs to the pan.
11. Baste: Tilt the pan slightly so the butter pools. Using a spoon, continuously baste the melted, foamy butter over the top of the steaks for the remaining 60–90 seconds.
12. Rest: Remove the steaks from the pan and place them on a clean cutting board. Tent loosely with foil. Allow the steaks to rest for 10 full minutes to redistribute internal juices.
13. Slice and Serve: Slice against the grain and finish with a sprinkle of flaky sea salt.