The Kelvin Steak
This is how I cook steak: salt it ahead, roast it low, then sear it in cast iron. The two numbers here are my oven setting and when I take it out.
The short version
Low, then hotReverse sear means oven first, pan last. The low oven cooks the center evenly, and drying the surface helps it brown. Allow a day or two in the fridge, roughly an hour in the oven, then a quick sear. Use the thermometer to decide when it's ready.
Gear & ingredients
What I useHere's what I use. The links aren't affiliate links.
- Thick rib eye1.5 to 2 inches (3.8 to 5 cm), bone-in if you like. Mine comes from Trader Joe's.
- Salt, pepper, aromaticsCoarse kosher salt and black pepper, 3 smashed, peeled garlic cloves, a couple sprigs of fresh thyme.
- Rack + rimmed panFor airflow while brining and roasting. I use Nordic Ware; rack only if you have a pan.
- Instant-read thermometerIt's critical for getting the doneness right. This is mine.
- Cast ironI use a Lodge skillet. It holds heat well for searing.
- Searing fatI use a thin film of avocado oil. Butter also works if you prefer the flavor.
Cast-iron care How I season my pan.
Rub grapeseed oil over the pan, inside and out, then wipe off as much as you can with a clean towel. It should look dry; too much oil leaves a sticky coating. Bake upside down at 450°F (232°C) for an hour.
Four steps
How I cook it-
Dry brine Day before · 24 to 48 hours
Pat the steak dry. Season both sides and the edges generously with salt and pepper. Set it on the rack over a tray, uncovered in the fridge for 24 to 48 hours. This seasons the meat and dries the surface for searing.
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Roast low 250°F / 121°C · roughly 1 hour
Take it out of the fridge about 30 minutes early. Heat the oven to 250°F (121°C) and roast on the rack. Check the center with your thermometer; I pull at 115°F (46°C) for medium-rare. The hour is approximate; go by the temperature.
Rare ~110°F Medium-rare 115°F Medium ~125°FThese are oven pull temperatures. Take the steak out about 10 to 15°F below your final target to allow for the sear and carryover. Check again after searing.
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Sear hot The pan · roughly 2 minutes
Get the cast iron hot, then add a thin film of avocado oil. Sizzle the garlic and thyme for a few seconds. Add the steak and sear for about 30 seconds per side for medium-rare, up to a minute per side for more doneness. With tongs, hold the fat edge against the pan for a few seconds too. I don't baste.
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Carve hot I skip the rest
I skip resting and slice while it's hot. Cut across the grain, across the muscle fibers, into half-inch slices. Add flaky salt if you like. Chris Young's resting experiment is in the videos.
The videos
Where I learned itThese explain the method and some alternatives. YouTube loads only when you press play.
Basics with BabishThe walkthrough I started with.
250°F oven, 115°F pull, then a cast-iron sear. Babish adds a butter baste with garlic and thyme, rests at least 10 minutes, then carves. I skip the baste and rest.
Chris Young: searingComparing pan temperatures and frequent flipping.
Young compares pan temperatures, 30-second flips, cooling before searing, and deep-frying.
Chris Young: restingTesting how much juice steaks lose after resting.
In this experiment, rested and un-rested steaks lost roughly the same amount of juice when sliced. It's why I skip resting.
Chris Young: reverse searA method with staged heat and cooling before searing.
Young uses warm, stall, and rise phases, then cools the steak 15 to 20 minutes before searing with four 30-second flips. I use a steady 250°F oven instead.