Reverse Seared Steak - Perfect Every Time

Reverse Seared Steak

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Ryan GoodwinPublished on 1/4/2018

I tried the 'reverse sear' technique. It's kinda the trendy thing to do. I had low expectations. I've cooked a lot of steaks over the years, so I didn't expect to find anything new here. But I was actually quite impressed. This is a great and simple way to cook a steak.

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1 Comments

What you will need

1 nice steak

Salt

Pepper

How to cook

1

Preheat oven to 250f.

2

Season your steaks with salt and pepper.

Season your steaks with salt and pepper.

3

When the oven is hot, put your steak in an oven-safe pan and bake to an internal temperature of around 130f. About 45 minutes, depending on your steak

When the oven is hot, put your steak in an oven-safe pan and bake to an internal temperature of around 130f. About 45 minutes, depending on your steak

4

When your steak is up to temp, move the pan from the oven to the stove and just sear it on both sides, then crisp up any fatty strips that need it.

When your steak is up to temp, move the pan from the oven to the stove and just sear it on both sides, then crisp up any fatty strips that need it.

5

With this technique, you don't need to rest the steak after cooking. Slice and serve immediately.

With this technique, you don't need to rest the steak after cooking. Slice and serve immediately.

Comments

Emily Jessee1/8/2018 ☰

Why no need to rest afterwards? Just curious...

You usually rest a steak because it will keep cooking after you pull it off of the heat source. This lets you cook it at high heat and let it coast to the desired doneness. If you cook to desired doneness and slice immediately, you end up with a larger ring of overcooked steak around your central region of optimal doneness. Because this method cooks slower, you can stop closer to desired temp. If anything, the sear at the end has some potential to increase that region of overdone again, so slicing will only stop that undesirable process.