How to Cook Steak in the Oven-Thin & THICK Broil Steak Recipes
The other method is a traditional reverse sear method that works best for thick steaks. Or as the kids these days say, “thicc” steaks. A traditional reverse sear method is a simple, two step process. Again, we are going to use our Grill Grate instead of using a regular pan.
| Servings | Prep Time |
| 1steak | 1hour |
| Cook Time | Passive Time |
| 30-40minutes | 2hours |
|
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Ingredients
- 1 filet mignon steak
- 1-2tsp Kosher Salt
- 1TBSP Oil (your prefference)
Instructions
- Salt and rest your steak for an hour. We found out from a previous experiment that makes really great tasting steaks. I have it on a rack to promote even circulation of air across the steak as a cook.
- Preheat your oven to 200 to 275 degrees Fahrenheit. The lower temperature creates an evenly cooked steak throughout, but it’s going to take a lot longer. So we set ours at 275 degrees Fahrenheit.
- The exact cook time may vary depending upon a number of different factors.Not all ovens cook at the same temperature and the thickness of the steak will vary. Check your steak in about 25 minutes and get an internal read on the temperature. We prefer a nice medium rare steak.
- Once your steak reaches 125 degrees Fahrenheit, it’s time to sear. Place the Grill Grate, reverse side down, in the stove and turn the broiler to high, let that get nice and hot. About 5 minutes or so.
- Rub a little oil on both sides of the steak. Sear on each side for about 30 seconds.
