"Reverse-Seared" Steaks
"Comes out perfect every time! "Reverse-Seared" - You sear AFTER cooking in oven."
photo by Air Force Mama
- Ready In:
- 50mins
- Ingredients:
- 3
- Yields:
-
1 steak
- Serves:
- 1
ingredients
directions
- With a steak at room temp, generally cover with salt and pepper.
- Place the steak on a cooling rack on top of the foil-lined baking sheet.
- Place steak in oven at 275 degree until internal temp is 125 degrees (use a thermometer so you get the exact temp).
- Remove from oven and let rest for 15 minutes.
- In a cast iron skillet on med high heat, add oil HARD sear each side.
- Can be served immediately since it already had a resting period.
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Reviews
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Just for those in the 95% of the world that use sensible measurements, 275F is 135C, and 125F is 52C.
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This method works great. My husband likes his steak medium well, I like mine medium rare. I just leave my husband's steak on for another 3-5 degrees. No more steaks tasting like leather!! -
This turned out to be the very best steak I’ve ever eaten. It was so tender I cut it with a fork. Give this method of preparation a try, you’ll never go back to the ‘traditional’ way of cooking a steak. -
It’s a good way to ensure the steak comes out perfectly every time! I’ve made it before and will continue to. Definitely worth it!
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I just made this, exactly as written. Came out perfect
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RECIPE SUBMITTED BY
Air Force Mama
United States
