Reverse sear
Preferred method, best results - juicy and very tender even at medium, quick sear so easier to hit medium rare.
Kenji for full details.
For 1 1/2–Inch Steaks in a 250°F (120°C) Oven:
| Doneness | Target temperature (oven) | target temperature (final) | time in oven |
|---|---|---|---|
| Medium-Rare | 115°F (46°C) | 130°F (54°C) | 25 to 30 minutes |
Don’t know if it’s my oven or Kenji’s estimates but it usually takes significantly longer than 30 minutes to reach 115°F, even for a steak only 1” thin. Recommend ~45 minutes and measuring.
(Also Kenji recommends only 45 seconds per side to sear, but it’s never that quick for me. Try cooking to 110 in oven?) - my gas outlets were clogged so the flame was too small.
Generally the steak seems to gain a few degrees of doneness between me measuring it and serving it. Target 5 degrees lower - 125°F for medium rare