Reverse Sear Steak Recipe: A Culinary Revolution

When it comes to preparing the perfect steak, the reverse sear steak recipe is a game-changer. This method flips the traditional steak-searing script, producing a steak that’s perfectly cooked from edge to edge with a delectable crust that steak dreams are made of. If you’re ready to elevate your steak game, read on for a step-by-step guide to mastering the reverse sear method.

Understanding the Reverse Sear Technique

The reverse sear is a technique that involves cooking the steak at a low temperature in the oven and finishing it off with a high-heat sear in a pan. By gently bringing the steak up to temperature, you ensure even cooking and retain more of the steak’s natural juices. The final sear creates the sought-after crust that is characteristic of a great steak.

Ingredients for the Perfect Reverse Sear Steak

• 1 thick-cut steak (at least 1.5 inches thick)
• Kosher salt
• Freshly ground black pepper
• High smoke-point oil (such as canola or grapeseed oil)
• Butter, garlic, and fresh herbs (optional for finishing)

Preparing Your Steak for Cooking

Begin by patting your steak dry with paper towels. Even moisture distribution is key for a consistent cook. Generously season both sides of the steak with kosher salt and black pepper. Let the steak sit at room temperature for about 15 minutes to allow the seasoning to penetrate the meat.

Step-by-Step Reverse Sear Cooking Process

Preheat your oven to 275°F (135°C). Place a wire rack over a baking sheet and lay the steak on the rack. This setup allows air to circulate around the steak, promoting even cooking. Insert a meat thermometer into the thickest part of the steak, and set it in the oven.

Cook the steak until it reaches an internal temperature of about 10-15°F below your desired final temperature. For a medium-rare steak, you would remove it at around 120-125°F.

While the steak is in the oven, preheat a heavy skillet over high heat. Once the steak reaches the target temperature, remove it from the oven and let it rest for a few minutes.

Heat a couple of tablespoons of oil in the skillet until it’s shimmering but not smoking. Carefully place the steak in the pan and sear for about 1-2 minutes on each side, until a beautiful crust forms.

If desired, add butter, garlic, and fresh herbs to the pan in the last minute of searing, and baste the steak with the aromatic butter.

Remove the steak from the pan and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender bite.

Serving Your Reverse Sear Steak

Slice the steak against the grain to ensure tenderness. Serve it with your favorite sides, such as a baked potato, roasted vegetables, or a fresh salad. The reverse sear steak is not only a show-stopper in terms of flavor and texture, but it’s also a conversation starter about your culinary prowess.

Tips for the Perfect Reverse Sear

• Use a reliable meat thermometer to monitor the internal temperature of your steak accurately.
• Allowing the seasoned steak to sit at room temperature before cooking helps with even cooking.
• Resting the steak after cooking is crucial for a juicy result.

By following this reverse sear steak recipe, you will achieve a perfectly cooked, restaurant-quality steak in the comfort of your own kitchen. The reverse sear method may take a bit more time, but the results are well worth the effort. Impress your guests or treat yourself to a luxurious meal with this foolproof technique.