R everse Sear starts with low heat to cook your steak, followed by a high heat sear to lock in all the flavor.
Recently named the best way to cook a steak, Reverse Sear starts in the oven or on a grill prepared with two heat zones and ends by searing on both sides with high heat. The result is
What
You'll Need
Best Beef Cuts
for Reverse Sear
- Ribeye
- Strip Steak
- Tenderloin
- T-Bone
- Thicker steaks work best for reverse sear. The steak you choose should be at least 1-inch thick.
Preheat oven
Preheat oven to 275°F.
Season your steak
Season your steak on both sides.
Cook steak
Place steak on broiler pan and into the oven. Remove steak when internal temperature reaches 125°F.
Let it rest
Rest steak for 10 minutes. This allows the internal temperature to continue to rise and the juices to redistribute.
Sizzzzzzle
Heat a skillet and sear steak one minute on each side to form a delicious crust on the outside. The final internal temperature should reach 145°F for medium rare.
