Reverse-seared steak from Serious Eats by J. Kenji López-Alt

  • store-cupboard ingredients
  • beef steaks of your choice

  • EYB Comments

    Can finish by searing in a hot pan or grill. Overnight dry-brining is optional.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can finish by searing in a hot pan or grill. Overnight dry-brining is optional.

  • cherylfg on January 02, 2026

    I’ve made this several times, both in the oven and on the grill. Works well for thick steaks. Definitely dry brine in advance.

  • Rinshin on July 27, 2024

    Excellent results once figuring out temperature and timing to our liking. Having to cook two different levels of doneness, it does take monitoring temperature in oven stage to pull out one and switch the probe and continue with others. The final searing of steaks using cast iron on the stovetop was very quick. Works very well with thicker steaks. Served with chimichurri sauce with just picked basil instead of parsley.

  • StoicLoofah on September 04, 2020

    Delicious. Timing can vary widely based on size, cut, and oven temp, so I recommend monitoring closely and leaving plenty of time. However, it is technically quite simple

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Reviews about this recipe

  • Kitchn by Sheri Castle

    This steak was incredible. The overnight dry-brine made for well-seasoned steak. The slow roast ensured the meat stayed tender and cooked evenly throughout.

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