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In this episode of Dishin' it up with Joey V. presented by Schnucks, former Blues enforcer Reed Low walks us through the best way to reverse sear a steak at home. Try it yourself! Full recipe below. 2 steaks any cut, at least 1 inch in thickness Olive oil Salt and pepper Cavender’s All-Purpose Greek Seasoning Montreal steak seasoning 5-6 tbs unsalted butter Bring steaks to room temperature. Then season with olive oil, salt and pepper, Cavender’s, and Montreal seasoning. Flip steaks and repeat the same seasoning process. Lay seasoned steaks flat on a cookie sheet layered with a cookie rack. Cook steaks in the oven at 250 degrees Fahrenheit for 12 minutes per side. Then add olive oil or a fat/grease of your choice to a hot pan on the stove and add warmed steaks. Sear for a minute and a half per side. After flipping, add butter in slices and baste until steaks are cooked to your desired doneness. Let rest before cutting, then cover with remaining melted butter and serve.