By: Dana Spencer 6/10/2015

There are lots of Blogs on this method.  I wanted to link to one, but they were all more complicated than they needed to be, so I’ll post the way I do it.

This works with any steak, any thickness.  If you normally have thin steaks, the timing will be different, but once you do it a couple of times, then you will know for sure how long to bake different thicknesses of steak in the oven.

I do this in my toaster oven, because I don’t like turning on the oven for 1 steak, especially in the summer.  My toaster oven, Cuisinart TOB-40 Custom Classic Toaster Oven Broiler, has even temperature and cooks really well.

You can season your steak if you want.  I don’t.

The baking time will be different depending on how thick your steaks are.  My steaks are usually 1.5 inches thick.  Turn the toaster oven to 325, then take the steak out of the refrigerator and put it in the oven.  Sometimes, I put it on the pan that came with the oven, or sometimes I put it on a broiler pan and rack.  I have this, Nordic Ware Compact Oven Set.

If you really want to get technical you can get these cute little steak button thermometers.

While the steak is in the oven you can start heating up your cast iron pan.  Add tallow, lard or bacon grease, best for frying a steak, butter can be used too, but it burns,   I let mine bake at 325 for about 10 mins – 15 mins.  Then take it out of the oven, and fry in a hot cast iron pan with tallow, lard or bacon grease, for about 1 minute or until crispy, on each side.

There are many different ways to do the reverse sear method, at different temperatures.  Here is a link, with pictures, to one method.     Here is a YouTube video of it.  You will have to experiment to see what works best for you.  Most of the time I don’t sear the steak.  I eat it straight out of the toaster oven!  🙂

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