Achieve steakhouse perfection at home with the reverse sear method. This technique ensures a beautifully caramelized crust while keeping the interior tender and juicy. Follow these steps to master the reverse seared steak.
1 thick-cut steak
Salt and pepper
Olive oil or butter
Fresh herbs (optional)
Instructions:
Preheat your oven to 275°F (135°C).
Season your steak generously with salt and pepper, allowing it to come to room temperature.
Slow Cooking:
Embed a broiler safe meat thermometer into the thickest piece of the steak.
Cook in the oven until the internal temperature reaches 10-15°F below your desired doneness (120°F for rare, 130°F for medium-rare).
Searing:
Heat a heavy skillet (cast iron preferred) over high heat until smoking hot.
Add a tablespoon of olive oil or spread.
Burn the steak for 1-2 minutes on each side until a brilliant earthy colored outside structures.
Resting:
Remove the steak from the skillet and let it rest for 5-10 minutes to retain its juices.
Optional: Add fresh herbs like rosemary or thyme during resting for extra flavor.
Enjoy your perfectly cooked reverse seared steak, a harmonious balance of crust and tenderness that will impress any steak lover!
