Add some butter or oil and sear steaks for one minute each side.Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes.Remove and let steaks rest for 5 minutes, covering lightly with foil.Cook until internal temperature reaches 10☏ lower than the desired final temperature, according to the times listed in this cooking times chart. Place baking sheet on the center rack of the hot oven.
Place steaks on a wire rack over a baking sheet. And be prepared for some serious applause when you show off that amazing steak. We've also included a chart that will tell you the cooking temperatures and times required just be sure to use a meat thermometer for the best results.
REVERSE SEARING A STEAK HOW TO
Follow that with a quick sear in a very hot skillet for a soul-satisfying exterior.įollow the instructions below and soon you'll know how to use the reverse sear method like a pro. It begins with cooking steak in the oven, at a low, steady temperature that ensures a beautifully cooked interior. What is reverse sear? It's a great cooking technique that will deliver a juicy tender interior and the intensely flavorful, rich golden-brown, crisp exterior that every steak lover craves - even when you're dealing with a colossal cut. Broiled or pan-seared steak techniques won't work, these cuts are just too thick and your steak will end up overdone on the outside long before the center is cooked to the desired temperature.īut don't worry! All you need to know is how to reverse sear a steak. Have you ever tried to figure out how to cook steak that is unusually large? Like a filet mignon that's over two inches thick? Or one of those huge "Cowboy" steaks or "Tomahawk" steaks? These impressive cuts are also expensive anything less than perfectly cooked is not an option. How to Use the Reverse Searing Method for Steak
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