The Perfect Reverse-Seared Bone-In Steak

Ingredients

• 1 Elkins Cattle Co. Bone-In Steak (Porterhouse, T-Bone, Bone-In Ribeye, etc.)
• Coarse sea salt
• Fresh cracked black pepper
• 1–2 tablespoons Elkins Cattle Co. Beef Tallow
  

Instructions

1. Dry Brine Overnight (Best Flavor)

Pat the steak dry and generously season all sides with coarse salt and black pepper.

Place the steak on a wire rack over a baking sheet and leave uncovered in the refrigerator overnight (or up to 24 hours). This dry brine helps deepen flavor, improve tenderness, and create a better crust.

2. Slow Roast

Remove the steak from the refrigerator while the oven preheats to 275°F.

Place the steak on a wire rack set over a baking sheet and cook until the internal temperature reaches 125°F for medium-rare. Cooking time will vary based on thickness, but typically takes 45–75 minutes.

Use a meat thermometer for best results.

3. Rest

Remove the steak from the oven and let it rest for 10 minutes.

4. Reverse Sear

While the steak rests, heat a cast iron skillet over high heat until very hot.

Add Elkins Cattle Co. Beef Tallow. Tallow has a high smoke point and adds incredible beefy flavor to the crust.

Sear the steak for 1–2 minutes per side, including the edges, until a deep golden-brown crust develops.

5. Slice & Serve

Allow the steak to rest for a few more minutes if desired, then slice against the grain and serve immediately.

Notes

• Pull at 120–125°F for medium-rare.
• Pull at 130–135°F for medium.
• Thicker steaks (1½–2 inches) produce the best results with reverse searing.
• Always use a meat thermometer—it's the secret to a perfectly cooked steak every time.