Prime Steak
No reviews yet
medium-rare
$20 Free
Recipe for Prime Steak
Reverse-Roasted Steak with Double-Rest Method
A simple technique that produces a deeply browned crust while keeping the interior juicy and evenly cooked.
Equipment
- Cast-iron skillet or heavy-bottom pan
- Oven-safe baking tray
- Tongs
- Meat thermometer (recommended)
Ingredients
- 1 steak (ribeye, NY strip, or similar, 1–1.5 inches thick)
- 1 tbsp olive oil
- Salt and freshly ground black pepper
Step 1: Sear the Steak
- Preheat the oven to 390°F (200°C).
- Pat the steak completely dry with paper towels.
- Season generously with salt and pepper.
- Heat a cast-iron skillet with a small amount of olive oil over medium-high heat until lightly smoking.
- Sear the steak:
- 60 seconds on each flat side
- 30 seconds on each edge
The goal is to develop a flavorful crust without significantly cooking the interior.
Step 2: First Rest
Transfer the steak to a baking tray and allow it to rest for 3 minutes.
This brief rest helps stabilize the surface temperature and reduces moisture loss during roasting.
Step 3: Initial Roast
Place the steak in the preheated 390°F (200°C) oven.
Recommended Roasting Times
| Desired Doneness | Time |
|---|---|
| Medium | 8 minutes |
| Medium-Well | 10 minutes |
| Well-Done | 12 minutes |
For the most accurate results, use a meat thermometer.
Step 4: Second Rest
Remove the steak from the oven and let it rest while increasing the oven temperature to:
430°F (220°C)
This resting period allows the internal temperature to equalize and prevents overcooking.
Step 5: Final High-Heat Roast
Once the oven reaches 430°F (220°C), return the steak to the oven for:
3 minutes
This finishing step intensifies the crust and enhances surface browning while preserving a tender interior.
Step 6: Final Rest
Remove the steak from the oven and rest for 3 minutes before serving.
This final rest allows juices to redistribute evenly throughout the meat, resulting in a more flavorful and tender steak.
Internal Temperature Reference
| Doneness | Final Temperature |
|---|---|
| Rare | 120–125°F (49–52°C) |
| Medium Rare | 130–135°F (54–57°C) |
| Medium | 140–145°F (60–63°C) |
| Medium Well | 150–155°F (66–68°C) |
| Well Done | 160°F+ (71°C+) |
The steak will continue to rise by approximately 3–5°F (1–3°C) during resting.
Summary
- Sear: 60 sec per side + 30 sec per edge
- Rest: 3 min
- Roast at 390°F (200°C)
- Rest while preheating oven to 430°F (220°C)
- Roast: 3 min
- Final Rest: 3 min
The result is a steak with a crisp, flavorful crust and a juicy, evenly cooked center.
