Craving a restaurant-quality steak at home? This short shows you how to reverse sear a juicy, tender 28oz ribeye for incredible results. Here's the step-by-step process of reverse searing, a technique that guarantees a perfectly cooked steak with a beautiful crust.

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Instructions:
Prepare the steak: Pat it with paper towels to ensure it is thoroughly dry and arid. Salt each side of the steak with kosher salt. Place the steak on a wire rack in a sheet pan. Refrigerate for 6-24 hours. Dry brining with salt ensures that the steak is seasoned throughout (rather than having salt rest on the surface) and helps the steak cook more evenly.

Preheat the Oven: Preheat oven to 200°F.
Cook in the Oven: Place the steak on a wire rack set over a large plate or baking sheet to ensure proper air circulation around it. Insert a probe thermometer into the steak and roast until it reaches 120°F (49°C) for medium rare (about 1 hour). If medium rare is not your preference, cook your steak in the preheated oven until it attains an internal temperature 10-15°F below your desired final doneness. For example, for medium-rare (135°F), remove the steak at 120°F.
Rare: 115-120°F (46-49°C)
Medium-rare: 120-125°F (49-52°C)
Medium: 130-135°F (54-57°C)
Medium-well: 140-145°F (60-63°C)
Well-done: 150-155°F (66-68°C)

Let the Steak Rest: Once your steak reaches your preferred temperature, remove it from the oven and let it rest for about 15-20 minutes. During this resting period, the juices redistribute throughout the meat, ensuring a flavourful result.

Preheat the Cast Iron Pan: Heat a cast iron pan over high heat until it's very hot (600°F) while the steak rests. If you don't have an infrared thermometer, the pan is ready when water droplets evaporate in 5 seconds.

Sear the Steak: Lightly brush a high-smoke point oil and rub it on the surface of the steak. I use Avocado oil. Place the steak in a cast iron pan and sear the steak for roughly 1 minute or until a deep brown crust forms.

Final Rest: Rest the steak on a rack for 5 minutes to allow the juices to settle.

Eat and Relish: Slice the steak against the grain, ensuring each slice is about 1/2 inch (1 cm) thick to achieve a perfect balance of juicy interior and flavourful cru