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Based out of Texas, former Aerospace Engineer-turned-pitmaster Doug Scheiding is a force to be reckoned with on the BBQ competition scene. With a passion for analytics and detail, Doug and his wife Jen of Rogue Cookers have won numerous awards competing around the country, including the Houston Livestock Show, American Royal, and Jack Daniels Invitational.

reverse-seared steak

Reverse Seared Steak

The reverse sear method is a great way to cook a perfect steak. Here's a brief recipe:

Thick-cut steak (e.g., ribeye or filet mignon)
Salt and pepper
Olive oil or other cooking oil
Optional: Garlic, thyme, or rosemary for added flavor

Preheat your oven: Set your oven to a low temperature, around 275°F (135°C).

Season the steak: Rub the steak with salt and pepper, and any additional seasonings you prefer.

Let it come to room temperature: Allow the steak to sit at room temperature for about 30 minutes. This helps it cook more evenly.

Place on a rack: Put the steak on a wire rack set on a baking sheet. This ensures even air circulation around the steak.

Slow cook in the oven: Place the steak in the preheated oven until it reaches an internal temperature about 10°F (5°C) below your desired doneness. Use a meat thermometer to check.

Sear the steak: Heat a skillet or grill pan with high heat and add a bit of oil. Sear the steak for 1-2 minutes on each side until a nice crust forms.

Rest and serve: Allow the steak to rest for a few minutes before slicing. This helps redistribute the juices, keeping the steak juicy.

Optional: Add finishing touches: You can add a pat of butter, fresh herbs, or a drizzle of balsamic reduction for extra flavor.

Enjoy your perfectly cooked reverse-seared steak!