Cooking two 48oz Cowboy Steaks (Reverse Sear)

A special occasion requires a special dinner. For my birthday, my dad and I cooked these two steaks using a reverse sear technique. To start off we covered them in avocado oil, and salt and pepper.

Next, throw them in the oven at 250° F to start warming them up. We went to about 80°.

After they reached 80°, we cranked the heat up to 350° and waited for the steaks internal temperature to reach 125°.

Once they reached 125° internally, we pulled them out of the oven to sit for about 3 minutes.

Then we threw them onto the cast iron grill, on a medium-high temperature just until we had the sear marks we wanted.

Cooking in the oven first allows the meat to cook more evenly, than if you started on a pan. And, when cooking you have more control over what rareness level the steaks will be at.

After we got our grill marks, we had them sit before we cut.

Medium rare, perfect.

My mouth is watering just looking at it again.

One of the best steaks I've had in months.