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Adapted from Steamy Kitchen and Mark's Daily Apple

This method will turn out perfectly cooked and seasoned steaks every time. Visit the source links if you'd like a more in-depth explanation of the science behind how this works.


  • Steak, preferably 1 inch or thicker (any choice cut will work - ribeye, strip, sirloin, etc.)
  • Kosher salt
  • Herb butter or sauce for serving

Sprinkle 1/2 to 1 teaspoon of kosher/sea salt PER SIDE.

For every inch thickness of steak, let sit at room temperature for 1 hour.

Preheat the oven to 275 degrees Fahrenheit.

Rinse all salt off on both sides, pat very dry with paper towels on both sides <- that part is important. Season with fresh ground pepper (no more salt is needed).

Place a wire cooling rack on a cookie sheet then put the steak on the cooling rack. This allows hot air to circulate around the entire steak. Bake the steak until the internal temperature is 100-110 degrees.

Sear the steak on high heat in a preheated oiled pan or an a hot grill, approximately 2 minutes per side.

Tent the steak with foil and allow to rest for 5-10 minutes.

Serve with herb butter, your favorite sauce, or anything else you want (they are also delicious plain!)

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