Reverse searing has gained popularity for its simple & effective method resulting in tender, juicy, evenly cooked steak.
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First, pick your cut of meat. Steaks should be a minimum of 1.5" thick.
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Good choices include:
-Ribeye
-NY strip
-Filet mignon
-Tri tip
-T-bone/Porterhouse
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Roasts can also be used such as eye of round, tenderloin & prime rib.
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As well as other types of meat like venison and pork.
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Prepare the steak by seasoning with salt & pepper. Place in the refrigerator for 30 minutes - overnight uncovered.
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Slow cook the steak in the oven at low temp or on the grill over an indirect flame.
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Remove when the steak reaches 10-15°F BELOW desired doneness.
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To properly reverse sear, you'll need an instant read meat thermometer.
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Next, sear the steak in a hot cast iron skillet or on the grill over a direct flame with butter or oil.
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This creates a golden brown crust and finishes the cooking process.
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Reverse seared steaks do not need to rest before slicing. Slice against the grain & enjoy!
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Swipe up for the full method.
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