Reverse Sear Porterhouse Steak
The Reverse Sear method is a great way to cook a thick steak, without the issue of uneven cooking. Slow cooking the steak and searing at the end is the only way to fly, if you have a really thick cut of steak.
- 2 lb 2 lb 2 lb Beef Loin, Porterhouse Steak, any thick steak (over 1.5" thick)
- 2 tsp 2 tsp 2 tsp Primal Palate Steak Seasoning
- 1 Tbsp 1 Tbsp 1 Tbsp Ghee
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- One key to this recipe is a very dry steak, so if you have the ability to start this recipe a day before cooking, place the steak uncovered in your refrigerator to help dry it out. If you're ready to cook, pat the steak dry with a paper towel.
- Preheat your oven to 225 degrees. You can go lower, but it will take longer for the steak to cook.
- Season the steak liberally with our steak seasoning on both sides. If you don't have our Steak Seasoning, you can use salt and pepper instead.
- Place the steak on a wire rack over a rimmed baking sheet.
- Slow cook the steak for about 90 minutes, though I would start checking the internal temperature after 45 minutes. For a medium rare steak, remove the steak from the oven when it hits 115F internally.
- Heat a grill to high heat, or a cast iron skillet to high heat. As hot as you can make them. Add some ghee to the skillet immediately before cooking (omit if using a grill only). Sear the steak on both sides for 2-3 minutes per side.
- Allow steak to rest for 5 minutes, then slice and serve immediately.
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