Other cuts that fare well with this method are bone-in ribeyes, tomahawks, porterhouse, and any other steaks cut thicker than an inch. "A steak like a large Bistecca - an Italian style thick-cut porterhouse - is a perfect example of one that does well with a reverse-sear." "I wouldn't reverse-sear steaks that are thinner than an inch, like a boneless ribeye, skirt steak, or flanken-style short ribs," says Flannery. Thick steaks like ribeyes lend themselves particularly well to reverse searing. Unlike traditional grilling methods, reverse-seared steaks don't need a long resting period before serving, so go ahead and dig into your steak immediately. You can also add herbs or garlic to the pan for extra flavor. Use a basting brush or spoon to coat the steaks with butter. Using tongs, also hold the steaks vertically in order to brown the edges. Add your steaks into the hot skillet with a healthy pat of butter, leaving the meat undisturbed to achieve that brown crust, about 45 seconds on each side. Add the steak to the pan seasoned side down, then season the other side. Upon removing the steaks from the oven, liberally add salt and pepper to one side. Just before your steaks are ready to remove from the oven, heat a cast iron skillet over high heat and add a tablespoon of neutral oil with a high smoke point like canola. Once you sear it in the skillet in the next step, you'll end up with a final temperature of 135 degrees Fahrenheit. For example, if you want your steak medium-rare, bake it to between 115 and 120 degrees Fahrenheit. Shoot for 10 to 15 degrees lower than your preferred level of doneness. According to Flannery, a 36-ounce Bistecca Fiorentina will take roughly 20 to 30 minutes, but it's best to start temping your steak - it's essential to use a meat thermometer here - at about 15 minutes in. The length of time that you bake is determined by how large the steak is and how done you want it in the end. Bring your meat to room temperature, pat each steak dry, and set them on a wire rack fitted inside a rimmed baking sheet. The lower the heat, the longer you'll have to cook your steak. The first round of cooking is done at a low temperature, between 200 and 275 degrees Fahrenheit. Baking the steak on a wire rack allows air to circulate all around it.
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