Reverse Seared Steak

I used Fillet Mignon here, try to find a thick cut for this method.

Preheat your oven to 250 degrees.

I left it out for 30 minutes to come to room temperature. Pat well with paper towel to dry. Season with salt, pepper and garlic powder on all sides. Use a fair amount of seasoning, it will form a great crust on the steak when you sear it. Put a meat probe in the largest steak, right in the middle of it and place on a rack over top of a griddle or cookie sheet to catch the drippings. Remove from oven when meat is 125 degrees, it take roughly 30 minutes. Let it rest for 7-10 minutes while the skillet was heating up. I use my 12″ Lodge, start heating it at about 2, gradually increase the temperature to about 5. There should be no oil in the pan while it’s heating. It needs to be HOT. My pan smokes, that’s good! You might want to do something about your smoke detector before you start searing your steak. Once your pan is hot, add a bit of oil, I used sunflower seed oil. Just a bit to coat bottom of pan. Let it get hot. Add your steak, press down a bit so it’s all on the skillet. Set your timer for 2 minutes. Turn steaks. It should have an awesome crust on it. Set your timer again for 2 minutes. Before the 2 minutes it up add a few pats of butter, crushed garlic cloves and fresh thyme or rosemary. Let the flavours meld with the butter, then start basting the steak. Tip the frying pan to do this and keep basting.  Your steak already rested when it came out of the oven so you can just dig in!