Serves 2 to 3

Adapted from Serious Eats

February 2015: This is an incredible way to cook steak. For a reverse sear, the steak is roasted at low temperature to rare, then rested and seared to finish.

• 1½to 2 lb tender steak, (rib-eye or strip).
• Kosher salt
• pepper
• canola oil

Adjust oven rack to middle position and heat oven to 250-275°F.

If using a rib-eye, tie steak to retain shape.

Let steak stand at room temperature for 1 hour.

Line small baking sheet with foil. Place rack above.

Season steak liberally with salt and pepper. Place on rack. Insert meat thermometer to center of steak. Place racked steak on middle shelf of oven.

Roast until temperature is 125°F, 45 to 90 minutes depending on thickness.

Remove from oven, cover loosely with foil and rest 12-15 minutes. Temperature should rise to about 135°F.

While steak is resting heat a cast iron or other heavy pan over high heat until very hot.

Add a teaspoon or so of canola oil and the steak to the pan.

Cook about 1 minute and turn steak over. Cook 1 minute on the other side.

Slice, serve, enjoy.