Reversed Sear Steak Recipe: 5 Easy Steps to the Perfect Steak at Home by Donna John
When you reverse sear a steak, you are cooking at a low heat first, followed by high heat to lock in all the flavor and juices. Done right, the result is steak perfection.
You could throw some herbs and garlic in at the last minute and a pat of butter if you'd like, but it's not necessary.
- ribeye, T-bone, tenderloin or New York strip steak
- steak seasoning or salt and pepper
- skillet (preferably a cast iron skillet)
- meat thermometer
- broiler pan
Here's how to reverse sear a steak:
- Preheat the oven to 275 degrees F.
- Season the steak with steak seasoning or just salt and pepper.
- Put the steak on a broiler pan. Put it into the preheated oven until the internal temperature reaches 125 degrees F. Check the temperature by sticking a meat thermometer into the side of the steak.
- Remove the steak from the oven and let it rest for 10 minutes.
- Heat the skillet over high heat. Add the steak and sear 1 minute on each side. The temperature now should be around 140 degrees F for medium rare. If you like your steak less rare, lower the heat and continue to cook until desired doneness. Serve immediately.
Rare: 125 degrees F
Medium Rare: 135 degrees F
Medium: 145 degrees F
Medium Well: 150 degrees F
Well: 160 degrees F
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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