Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature.
Remove and let steaks rest for 5 minutes, covering lightly with foil.
Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
The sear will give your steaks the rich golden brown color and enhanced flavor that is typically associated with grilled steaks.
Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.
