Cooking a 2-4 pound steak should be done with a reverse sear, meaning low temp in the oven then a quick sear.
- 1 2-4 pound steak, sirloin or rib
- 1-3 tsp. salt
Salt both sides of the steak. For best results do this 24 hours before cooking, but it may be done immediately prior to cooking.
Place steak on a broiling pan or rack set on a baking sheet. Bake in 225 degree oven until it reaches an internal temperature of 125 for rare, 132 for medium rare, 140 for medium, which will take 1-2½ hours depending on starting temperature and thickness of the steak.
Grill on an extremely hot, preheated grill until both sides have some char. Alternatively, use a very hot skillet, which will make some smoke.
Let rest 20 minutes, then cut into extremely thin slices, especially if using a tougher steak like sirloin.