4.5
(24)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Season steak on both sides with the salt and place on a rack set inside a rimmed sheet pan. Refrigerate for at least 6 hours, or up to 24.
Step 2
Heat oven to 200ºF. Insert a probe thermometer horizontally through the side of the steak and roast, still on the rack and sheet pan, until it reaches an internal temperature of 120ºF, about 1 hour. Remove steak from the oven and rest, uncovered, for 10 minutes.
Step 3
Meanwhile, place a 12-inch cast iron skillet over high heat until it reaches at least 600ºF, at least 10 minutes. (If you don't have an infrared thermometer, you'll know you're close when 1/2 teaspoon water dropped in the middle of the pan has completely evaporated in 5 seconds.
Step 4
Brush a very light coat of peanut oil onto both sides of the steak. Transfer to the hot skillet and sear on each side until deeply browned, 45 seconds per side. Use a stopwatch!
Step 5
Transfer to a clean rack and let rest for 5 minutes. Slice diagonally against the grain to serve.
Your folders
vindulge.com
4.4
(28)
70 minutes
Your folders
kitchenlaughter.com
68 minutes
Your folders
delish.com
5.0
(2)
Your folders
sipandfeast.com
5.0
(3)
65 minutes
Your folders
thymeandjoy.com
30 minutes
Your folders
billyparisi.com
5.0
(13)
65 minutes
Your folders
therookiecookie.com
Your folders
laughingspatula.com
5.0
(9)
30 minutes
Your folders
smoking-meat.com
4.8
(9)
120 minutes
Your folders
foodnetwork.com
4.1
(31)
10 minutes
Your folders
smoking-meat.com
4.2
(59)
120 minutes
Your folders
thymeandjoy.com
5.0
(2)
45 minutes
Your folders
jessicagavin.com
4.2
(85)
30 minutes
Your folders
tasty.co
98.0
(407)
Your folders
smokedmeatsunday.com
4.6
(25)
1 hours, 10 minutes
Your folders
jessicagavin.com
Your folders
bakeitwithlove.com
5.0
(105)
70 minutes
Your folders
charmate.co.nz
Your folders
overthefirecooking.com
4.0
(1)
90 minutes