Reverse searing has gained popularity for its simple & effective method resulting in tender, juicy, evenly cooked steak.

First, pick your cut of meat. Steaks should be a minimum of 1.5" thick.

Good choices include: -Ribeye -NY strip -Filet mignon -Tri tip -T-bone/Porterhouse

Roasts can also be used such as eye of round, tenderloin & prime rib.

As well as other types of meat like venison and pork.

Prepare the steak by seasoning with salt & pepper. Place in the refrigerator for 30 minutes - overnight uncovered.

Slow cook the steak in the oven at low temp or on the grill over an indirect flame.

Remove when the steak reaches 10-15°F BELOW desired doneness.

To properly reverse sear, you'll need an instant read meat thermometer.

Next, sear the steak in a hot cast iron skillet or on the grill over a direct flame with butter or oil.

This creates a golden brown crust and finishes the cooking process.

Reverse seared steaks do not need to rest before slicing. Slice against the grain & enjoy!

Swipe up for the full method.