Reverse Seared Steak Recipe | Ryan's Video | Craftlog

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Recipe video made by Ryan Published on 01/04/2018, viewed by 5029 , 1 Comments

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.

What you will need

1 nice steak

Salt

Pepper

How to cook

1

Preheat oven to 250f.

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Season your steaks with salt and pepper.

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ernal 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

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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.

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and serve immediately.

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

Comments

01/08/2018 ☰

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.