# Reverse Sear

**URL:** <https://boards.straightdope.com/t/reverse-sear/740331>\
**Category:** Cafe Society\
**Created:** [December 13, 2015, 4:06pm UTC](https://boards.straightdope.com/t/reverse-sear/740331 "2015-12-13T16:06:44Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\
**Post date:** [December 13, 2015, 4:06pm UTC](https://boards.straightdope.com/t/reverse-sear/740331/1 "2015-12-13T16:06:44Z")

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I’ve heard about this and read about this but never tried it… until last night.

My wife bought me a dry aged prime rib eye and I decided to give it a try.

I seasoned it with some Lawry’s and cracked pepper, put it into a 300 degree oven in a pan with a little butter for about 12 minutes, and had the cast iron pan heating on the grill at 600 plus. Tossed it on the iron (with a little more butter) for two minutes per side then let it rest for about ten minutes.

I would say that it rivaled anything I’ve gotten from a good steakhouse (I’ve been to many).

Served with some fried potatoes, veggies, a salad and a nice Cabernet… AMAZING.

I may have a new favorite way of doing steaks.