Reverse Sear Steak Technique
Cooking steaks to achieve a consistently cooked piece of steak every time. It involves cooking at a low temperature in an oven or over indirect heat on a grill and finishing it with a high-heat sear.
Suggested Equipment
Ingredients
- 1 Steak (Ribeye, porterhouse, beef tenderloin, or New York strip)
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 1 ½ Teaspoons Salt
- 1 Teaspoon Black Pepper
Instructions
Preparation
- Thaw Steak: Ensure steak is completely thawed.Season Steak: Season steak with salt and pepper or preferred seasoning. For enhanced flavor, dry brine overnight in the refrigerator.
Cooking
- Preheat Oven: Preheat your oven to 250°F (121.11°C)Oven Cooking: Place the steak on a wire rack over a baking sheet. Cook in the oven until it reaches an internal temperature of 110°F (43.5°C), about 15-40 minutes, depending on thickness.Grill Option: If using a grill, preheat to medium and cook steak over indirect heat, then sear over direct heat for a few minutes on each side.
Searing
- Skillet Searing: Remove steak from the oven. Preheat a cast-iron skillet over high heat and add a little oil. Sear steak for one minute per side.Butter Basting (Optional): Add butter to the skillet and baste steak for additional flavor.
Resting
- Rest Steak: Let steak rest for 5-10 minutes before cutting. This allows juices to be redistributed.
Serving
- Slice Steak: Cut against the grain for maximum tenderness.
Notes
Chef Tips
- Use a digital meat thermometer for precise doneness.
- Season generously for optimal flavor.
- Resting the steak post-cooking is crucial for juiciness.