Everyone loves a good steak, but everyone also knows that there’s more than one way to cook a steak. The more traditional technique (Sear then Sear then cook in the Oven) yields a steak with varying degrees of doneness throughout. Today we will take a look at a method you may not have tried.
That is, the Reverse Sear. This technique ensures a more uniform level of heating throughout the steak, with that nice charred sear on the surface. As the name would imply, this method of cooking a steak starts in the oven, and then finishes with searing the meat in a pan.
To begin, season the meat. Salt is always recommended, but any sort of seasoning one might like on a steak will serve, such as pepper. Put it on a rack and cook it in the oven at 275 degrees. This temperature is important, as it will slow cook the meat without causing it to sear or brown.
A thick piece will take about 45 minutes to cook at this temperature. Pull the meat out of the oven when the internal temperature is 125 degrees. Let the meat rest for 15 minutes, then sear the steak hard in a cast iron pan dry or with a little bit of oil.
One or two minutes a side. Since the steak has already been rested it can be served immediately after searing. The internal temperature should be at least 135 degrees. Want your whole steak to be medium rare? Or rare? Or well done? Well now you can have it that way, with a nice char to boot. Just use the Reverse Sear.