reverse sear steak

 

Serious Eats / J. Kenji López-Alt

UPDATED: 

season with 0.7% salt by weight (leave steaks to absorb and come to room temp)

120C oven / internal temp target 46C to 48C? (takes about 20 min from room temp)

oil the steaks on both sides and sear on cast iron pan.  set aside to rest before slicing

54C final internal temp was just right

When to salt steaks?

The steaks that were salted immediately before cooking and those that were salted and rested for at least 40 minutes turned out far better than those that were cooked at any point in between.  

Why?

Salting immediately before cooking doesnt give time for the salt to draw moisture out and "wet" the steak (preventing a good sear)

Salting at least 45 mins before gives time for the liquid drawn out via osmosis to then be reabsorbed into the steak

Indeed, the absolute best steak I had was one that I had salted on both sides then allowed to rest on a rack overnight in the refrigerator uncovered.

For 1 1/2–Inch Steaks in a 250°F (120°C) Oven
Doneness	Target Temperature in the Oven	Final Target Temperature	Approximate Time in Oven
Rare	105°F (40°C)	120°F (49°C)	20 to 25 minutes
Medium-Rare	115°F (46°C)	130°F (54°C)	25 to 30 minutes??
Medium	125°F (52°C)	140°F (60°C)	30 to 35 minutes
Medium-Well	135°F (57°C)	150°F (66°C)	35 to 40 minutes