Reverse Sear Steak
User Reviews
5.0
12 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
4 people
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Calories
106 kcal
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Course
Main Course
Reverse Sear Steak
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We've been making the Reverse Sear Steak for a while now and we can safely say, it's fool proof. Its the absolute easiest method to perfectly cooked steak with a perfect sear. You'll need a meat thermometer, and you're off to the perfectly cooked steak.
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Ingredients
Steak
- 4 pieces steak Ribeye or your favorite steak cut
- 1 Teaspoon salt and pepper
To Sear
- 4 tablespoons butter Unsalted
- 4 cloves garlic whole
- 2 prigs rosemary
Notes
- You can use any type of steak for this recipe, so pick your favorite cut. An affordable steak would be the sirloin. A tasty one would be the NY Strip Steak and even more the Ribeye Steak. A super tender one wold be the tenderloin used in Surf And Turf. We even used Wagyu today and it was phenomenal!
- When it comes to seasoning, a simple and pepper are perfect. However you can add in your favorite steak spice as well and it would taste amazing!
- Make sure you have a meat thermometer for this recipe. It's essential to have it in order to reach the perfect doneness level of your steak.
- Use a wire rack over the baking sheet in order to avoid any moisture on the surface of the meat.
- You can refrigerate the seasoned steak for 2 hours before cooking for a dryer surface which is highly recommended!
- Cooking the steak at low temperature initially is KEY to activate the enzymes that tenderize the meat. It also promotes even heat that is perfect for cooking the meta to desired level.
- The oven method also is the only way to prevent over cooking the steak in order to get a perfect crust.
- The thickness of the steak doesn't matter here too, since you will reach the desired temperature either way.
- If cooking several steaks at the same time, make sure they are the same thickness so it's easier to monitor in the oven.
- Cooking the steak in the oven dried out the surface further which is great for searing.
- The oven creates the perfect pink interior on the meat without grey-ish edges.
- Rare: Bake until 90 degrees F, sear until 120 degrees F.
- Medium Rare: Bake until 95 degrees F, sear until 125 degrees F
- Medium: Bake until 105 degrees F, sear until 135 degrees F
- Medium Well: Bake until 115 degrees F, sear until 140 degrees F
- Well: Bake until 125 degrees F, sear until 155 degrees F
- As the term is, basically you'll reverse the traditional process. You'll start by cooking the steak in a warm oven until the met reaches the temperature you're opting for. Then you'll sear the meat in a hot skillet on the stove to obtain the perfect golden crust.
- The process ensures you'll have the perfect doneness to your steak and this means you'll have a tedner steak. Another factor is the low temperature cooking of the meat which tenderizes it by activating enzymes.
- YES! You can cook the meat in the oven until you reach the desired temperature. Refer to the guide above. At that point you can keep the meat aside until you're ready to sear. Sear it right before serving. This is best to maintain the juiciness of the meat, unlike cooking entirely ahead of time.
- ANY! Ribeye Steak has tremendous flavor and marbling. The NY Strip Steak is also a great candidate, along with tenderloin or fillet mignon. Today we used Wagyu sirloin and it was perfect. The most affordable would be a sirloin.
- You can either make the whole process using a temperature controlled grill, or just sear in the grill. To do the whole process, make sure the grill is set to 275 degrees and you'll need indirect heat. Place the steaks inside, covering the lid, making sure to maintain the temperature.
- When ready, remove from the grill and turn up the heat. Return the steaks back to the grill for the final charr and finish with a dab of butter when serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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