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Jet Tila shares his simple and virtually foolproof steak recipe, which results in evenly cooked, juicy meat with "the best" crust. It involves reverse searing: basically, cooking the steak to temp first and then searing it. Rach is a fan of the technique: "It's such a happening thing right now," she says. "And anyone can do this—it's so easy!" 

Jet serves the steak with his Creamed Corn and Fluffy Mashed Potatoes and a gravy

Pro Tips: Reverse searing works best with thick cuts of steak (about 1 ½ inches or thicker). You can also apply the technique to large rib roasts. If you don't have time, you can skip refrigerating the steak overnight. 


  • One 12 to 16-ounce boneless rib-eye steak, at least 1 ½ inches thick
  • Salt and pepper, to taste
  • Herbes de Provence (optional), to taste
  • High-temperature oil, for searing
  • Pat of butter (optional)
  • Sprig of thyme or rosemary (optional)


Serves: 2


Generously season steak all over with salt and pepper and herbes de Provence (if using). Set on a wire rack or parchment paper on a sheet pan and refrigerate, uncovered, overnight so the exterior dries out, which will help develop a deeper flavor and a nice crust during cooking.   

Preheat your oven to 275°F. 

Bake to desired doneness, checking the internal temperature using an instant-read thermometer. Generally, for beef, 120°F is medium-rare, 130°F is medium and 140°F is medium-well. This can take about 30 to 40 minutes per pound for thick steaks, but it's best to start checking early and often.    

To sear the steak, you can use a cast-iron skillet (or any pan that holds heat well that is NOT nonstick) or grill. You can sear it immediately after removing it from the oven or hold the steak for up to an hour at room temperature.  

Heat a large cast-iron skillet or a grill over high heat until very hot. Pat the steak dry with a paper towel and lightly coat with oil. Sear one side until charred, then sear the other side. Toward the end of the searing, I like to add a pat of butter and a rosemary sprig to the skillet or on top of the steak when grilling and baste the meat. 

You can slice and serve the steak immediately; no need to rest it.