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How To Reverse Sear Steak Recipe

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This Reverse Sear Steak recipe provides a foolproof method to achieve a perfectly cooked steak with a tender interior and a beautifully caramelized crust. By slow-roasting the steak in the oven followed by a quick, high-heat sear in a skillet, you get consistent doneness and enhanced flavor every time. Ideal for thicker cuts like ribeye or filet mignon, this technique is perfect for steak lovers seeking precision and mouthwatering results.

Ingredients

Steak

  • 2 steaks (1 ½ to 2 inches thick, such as ribeye or filet mignon)

Seasoning

  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Cooking Fats

  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter (optional, for basting)

Instructions

  1. Heat the Oven: Preheat your oven to 275°F (135ºC) and position the rack in the center. Line a rimmed baking sheet with foil or parchment paper and place a wire rack on top to allow air circulation around the steak.
  2. Prepare the Steaks: Pat the steaks dry with paper towels to remove any surface moisture. This helps in achieving a better sear later. Place the steaks on the wire rack and season generously on both sides with kosher salt and black pepper.
  3. Cook in the Oven: Place the baking sheet with steaks in the oven and cook slowly until the internal temperature reaches your desired pre-sear doneness: 85-90ºF for rare, 90-95ºF for medium-rare, 100-105ºF for medium, 110-115ºF for medium-well, or 120-125ºF for well done. This will take roughly 15 to 25 minutes depending on thickness and temperature preferences. Monitor closely after 15 minutes with a meat thermometer.
  4. Pan Sear: Heat a large 12-inch cast iron or stainless steel skillet on high heat until very hot, then add the vegetable oil. When the oil starts to smoke lightly, add the steaks carefully. Sear each side for 1 to 2 minutes until a deep brown crust forms. Additionally, use tongs to sear the steak edges for 30 to 60 seconds per side to render any fat. Continue cooking until the final internal temperature is reached: 115-120ºF for rare, 120-125ºF for medium-rare, 130-135ºF for medium, 145-150ºF for medium-well, or 155ºF for well done. Adjust heat as necessary.
  5. Baste with Butter: Lower the heat to medium-low and add the unsalted butter to the pan. Once melted, tilt the pan and use a spoon to baste the melted butter over the top of the steaks continuously for about one minute to add richness and flavor.
  6. Rest and Serve: Remove the steaks from the skillet and transfer to a clean plate or cutting board. Let them rest at room temperature for 5 to 10 minutes to allow juices to redistribute before slicing and serving.

Notes

  • Use a reliable meat thermometer to check internal temperatures accurately.
  • Drying the steaks before seasoning is essential for a good crust during searing.
  • Resting the steak after cooking ensures juicier results.
  • You can adjust seasoning to taste, including additional spices or herbs if desired.
  • Cast iron skillets provide the best sear due to high heat retention.

Find it online: https://marthatasty.com/how-to-reverse-sear-steak-recipe/