How to reverse sear a steak

How to reverse sear a steak Your foolproof guide to the perfect steak! This recipe produces a steak that's juicy, tender in the middle, and has a deliciously crispy exterior.

Easy Reverse Grilled Steak

Have you ever tried searing a steak in reverse? This step-by-step guide on how to reverse grill a steak will quickly become your go-to method!

Now, reverse searing turns traditional cooking (searing first, then cooking) on ​​its head. Reverse Grill Steak Start by placing the steak in the oven and cooking it on low. Once it's almost cooked to your ideal temperature then fry it quickly in a pan over high heat until it forms a perfect crust.

This method actually cooks the steak more evenly, makes it juicier in the center, and browns the edges better!

Does reverse searing make steak more tender?

Yes! The initial lower temperature in the oven keeps the steak tender in the middle, and then a quick sear at high heat crisps up the outside of the steak without drying it out.

The steak really tastes just like what you would eat at your favorite fancy steakhouse!

Required raw materials

• Steak: I like using rib eye steak for this recipe, but it also pairs well with porterhouse steak, New York steak, filet mignon, and more. Use your favorite cut!
• Salt and pepper: The simple combination of salt and pepper can effortlessly add tons of flavor to meat.
• Oil: I prefer using avocado oil for frying.
• Optional fragrance: To add a little extra flavor to your steak, you can baste it with a mixture of unsalted melted butter, garlic, thyme and/or rosemary after searing.

How to cook a steak in reverse?

1. Dry brine: Pat each steak dry with paper towels and sprinkle generously with salt. Let the steak rest with salt for 30 minutes to an hour before cooking to tenderize and add flavor.
2. bake: Place steak on grill, place grill rack on baking sheet, and cook at 275°F for 15-30 minutes, or until steak's internal temperature is 105-125°F, add a meat thermometer (like this or this) into the steak to monitor.
3. Burn: heat one cast iron skillet Heat over medium-high heat and add oil. Once the oil is hot, carefully add the steaks to the pan and sear each side until a crust forms.
4. Spread with sauce and serve: Alternatively, add cream, herbs and garlic to the pan and use a spoon to coat the meat with the cream mixture. Transfer the meat to a plate and let sit for 10 minutes before serving.

How long does it take to flip and grill a steak

For this recipe, I bake it in the oven for 15-30 minutes. This is because the total time really depends on how much you like your steak, and every oven cooks it slightly differently!

• rare: 105°F before searing; 120°F after searing
• Medium Rare: 115°F before searing; 125°F after searing
• Moderate: 125°F before searing; 130°F after searing

Keep in mind that the total cooking time depends on the thickness of the steak and your desired doneness. I recommend checking the steak in the oven every 5 minutes after the first 15 minutes to make sure you are not overcooking it to your liking.

Food recommendations

This reverse-grilled steak can be enjoyed with any of your favorite classic sides! There are so many flavors that you can truly customize a complete meal with your steak.

Here are some of my favorite side dishes to pair with steak:

How to Store Cooked Steak

Grilled steak is definitely the best option to enjoy right away! However, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.

To reheat, add some oil to a hot pan and heat until heated through.

More Steak Recipes You'll Love

• 2 Steak 2 inches thick. I prefer rib eye steak, but porterhouse steak, New York strip steak, filet mignon, etc. are also great! )
• salt and black pepper for seasoning
• avocado oil for burning
• 1 spoon unsalted butter Optional, for smearing
• 2 clove garlic, sliced ​​or minced Optional, for smearing
• 1 twig Thyme and/or rosemary Optional, for smearing

• Preheat oven to 275°F

• Pat the steak dry with paper towels and sprinkle each side generously with salt. Let the steak rest until almost room temperature, about 30 minutes to an hour.

• Place the steak on a wire rack on top of a baking sheet and bake for about 15-30 minutes, until it reaches the desired internal temperature: 105°F for rare, 115°F for medium-rare, 125°F for medium-rare (remember: this will Depends on thickness of steak and desired doneness, so see notes on target temperature! **).Be sure to check in with your meat thermometer (This is a Oven safe version also). I like to check every 5 minutes after the first 15 minutes and adjust the baking time if you like your steak rarer or cooked.

• Remove steak from oven and set aside.

• Heat over medium-high heat cast iron skillet (the best pan for searing steaks) and add oil.

• Once the oil is hot and starting to smoke, use tongs to carefully transfer the steak to the pan.

• Fry until a nice brown crust forms, about 2 minutes, then carefully flip the steak and cook the other side for about 1 minute.

• Optional: Add a tablespoon of butter (you can also add a sprig of thyme and a clove of minced garlic) to the pan, melt and briefly spread (tbsp) the top of the steak.

• Transfer steak to a plate and let rest for 10 minutes.

• Slice the steak and enjoy hot!

• Pat steak dry. Before marinating, pat each steak dry with paper towels. Removing excess moisture results in a crispier crust!
• Don’t skip the dry brine! Let the steak rest with the brine for 30-60 minutes to help draw out the moisture and make the skin crispier and Makes the meat extra tender and juicy. Overall, this step is very important to the final product!
• Cast iron is best. Generally speaking, cast iron Best for searing! It cooks more evenly and has a better crust.
• Let it rest. After cooking, let the steak rest for 10 minutes before slicing. This gives the moisture and flavor time to re-integrate into the meat for the perfect texture.

Serve: 1SteakCalories: 262kilocaloriescarbohydrate: 1Gprotein: twenty threeGfat: 19GSaturated fat: 9GPolyunsaturated fats: 1GMonounsaturated fats: 8GTrans fat: 0.1Gcholesterol: 76milligramssodium: 59milligramsPotassium: 310milligramsfiber: 0.04Gsugar: 0.02GVitamin A: 105IUVitamin C: 0.5milligramscalcium: 12milligramsiron: 2milligrams