Oven Reverse Seared Steak

Beef

Prep Time: 5 minutes Cook Time: 30 minutes Servings: Servings: steak calories: 218kcal author: thyme and joy Source:

Ingredients

1.5 pound Flank Steak ½ inch thick

1 tbsp Sea Salt

1 tbsp Ghee or [Avocado Oil ]

Directions

Pre-Heat your oven to 225°F

Remove your steak 30 minutes before cooking and rub with salt or the seasoning of choice

Place the steak on wire rack, over a rimmed baking sheet.

Cook for 25-30 minutes or until internal temperature reaches 125-130 (medium rare). The steak temp will go up once seared so I find this temp is perfect for a flank steak to take it out of the oven.

Heat a cast iron skillet or pan over VERY high heat with tablespoon of ghee or oil.

Once hot, take your steak out of the oven and sear for 1 minute on each side, until the desired crust is formed.

Tent the steak with foil and let it rest for 10 minutes before slicing and serving it.

Notes

Steak thickness and temperature of your own oven vary, be sure to use the thermometer to get your steak to temperature at the right time.

Do not use olive oil or oils with a low smoke point to sear your steak.

Nutrition

Serving: 4oz | Calories: 218kcal | Protein: 31g | Fat: 9g