How to Reverse Sear a Steak

Thick-cut beef steaks, at least 4-5 cm thick
SIDS SALT & PEPPER to taste
SIDS PEPPER & GARLIC OIL
1 tbsp butter

Generously season steaks all over with SIDS SALT & PEPPER. If desired, set steaks on a wire rack set in a rimmed baking tray and refrigerate, uncovered, overnight to dry out the exterior. Otherwise, proceed with the next step.
Cooking in the Oven: Set steaks on a wire rack set in a rimmed baking tray. Preheat oven to anywhere between 90 and 135°C; if your oven goes lower, you can set it to an even lower temperature, though it will take longer to cook.
Place steaks in the oven and cook until an instant-read thermometer registers 40°C for rare, 45°C for medium-rare, 50°C for medium, or 55°C for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary dramatically depending on many factors, so check often.
Just before steaks come out of the oven, add 1 tablespoon SIDS PEPPER & GARLIC OIL to a cast iron, or heavy stainless steel frypan and heat over HIGH until almost smoking. Add steaks and butter to pan and cook until each side is well browned, about 45 seconds per side. Using tongs, hold steaks sideways to sear edges. Serve right away; there's no need to let reverse-seared steaks rest.
Cooking on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to HIGH. Set cooking grate in place, cover grill, and preheat for 5 minutes. Clean and oil grilling grate.
Set steaks on cooler side of grill and cook uncovered, turning occasionally, until an instant-read thermometer registers 40°C for rare, 45°C for medium-rare, 50°C for medium. Cooking time can vary greatly, so check the steaks often.
Transfer steaks to a platter and tent with foil. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. If using a gas grill, make sure all burners are turned to their highest heat and preheat with the lid closed.
Return steak to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1½ minutes total. Serve right away.