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How to Reverse Sear a Steak

This reverse seared New York strip steak will practically melt in your mouth.

How to Reverse Sear a Steak
How to Reverse Sear a Steak
This image courtesy of recipelion.com

When we first heard about reverse searing steak, we thought: "What in the world does that mean?"

It turns out that it means a pretty great way to cook a steak. The reverse sear method is a great way to get rid of that dreaded gray ring around the edge of a slice of steak. It also produces one of the juiciest, most evenly cooked steaks we've tried in a long time.

So, what is a reverse sear? It's almost exactly what it sounds like. Instead of searing a steak in a skillet and then finishing the cooking in the oven, you start cooking the steak in a low oven. Then you finish it by searing in a hot skillet. The advantage to this method is that it allows for very even cooking of the steak. It's much easier to control the cooking of the steak in the oven than it is in a skillet.

The disadvantage is that it takes a long time to cook, so be sure to check the cooking time before beginning! However, we definitely think that it's worth the wait. Our chef and editors agreed that it was one of the best steaks we've had in a long time. We hope you'll like it, too!

Serves4

Cooking Time1 hr 15 min

Ingredients

  • 2 (10-ounce) New York strip steaks
  • salt and pepper to taste

How to Reverse Sear a Steak

How do you know when your steak is done? If you like your steak rare, it should be served at 125 degrees. Medium-rare is 130 degrees, medium 140 degrees, medium-well 150 degrees, and well done steak is 160 degrees.

Note that the meat should come off of the heat when it reaches 5-10 degrees below your target temperature, because the meat will continue to cook as it rests. So, if you're looking for a medium-rare steak, take it off of the heat when it reaches about 125 degrees.

Instructions

  1. Preheat oven to 275 degrees F.

  2. Place well-seasoned steaks on a rack over a baking tray (cover the tray with foil to save yourself a clean up).

  3. Put in oven and cook until an internal temp of 125-135 F depending on your preference of "doneness". Usually takes around 45-60 minutes.

  4. Remove when at temp and rest for 10-15 minutes under foil.

  5. Preheat a skillet or heavy based pan to a screaming hot temperature.

  6. Sear steaks for one minute each side.

  7. Serve immediately.

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Reverse searing was not something that I was familiar with, but I'm glad I tried it. The steak was cooked perfectly, and it tasted absolutely amazing. I'll be sharing this cooking technique with my friends and family.

This is my favorite way to cook a steak - so good, so much flavor!

This was perfectly seasoned and had so much flavor... loved it! Better than most of the steaks you order at a restaurant.

I couldn't believe how juicy and evenly cooked this steak was. I will definitely be switching my steak cooking method to this!

This was the perfect bite of steak! I will make it this way every time now!

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