Reverse-Seared Steak Recipe

Ingredients (4)

• Thick-cut beef steak(s), at least 1 1/2 to 2 inches thick, such as ribeye, strip, porterhouse, T-bone, tri-tip, or filet mignon
• Kosher salt and freshly ground black pepper
• Vegetable oil (if finishing on the stovetop; optional)
• 1 tablespoon (15g) unsalted butter (if finishing on the stovetop; optional)