Are you in the mood for a flawlessly prepared steak with a beautiful sear? There’s no need to search any longer, because the reverse sear method is here. This technique may seem impressive, but it’s actually quite straightforward and produces outstanding outcomes.
Here’s a guide to help you achieve the perfect steakhouse experience in the comfort of your own kitchen
Preparing the Ground for Achievement
Choosing the Ideal Steak
Thick-cut steaks, measuring at least 1.5 inches, are perfect for the reverse searing method. Ribeye, New York strip, and porterhouse are all fantastic options.
Pat and Season
Make sure to dry your steak with paper towels before cooking to achieve a nice, even browning. Be sure to add a good amount of salt and pepper to all sides.
A Method of Patience and Deliberation
Preheat Your Oven
Preheat Your OvenAdjust the temperature of your oven to a gentle and moderate range, typically between 200°F (93°C) and 275°F (135°C).
Cooking to Perfection
Simply place the steak on a wire rack set over a baking sheet and allow it to cook until it reaches an internal temperature that is slightly lower than your desired doneness. You can find a helpful guide online for specific temperature recommendations.
The Intense Moment Get Your Pan Hot
As the steak takes a break, warm up a cast iron skillet over high heat until it’s sizzling hot. Consider using oils with a high smoke point, such as canola or avocado oil.
Enhance the Flavor
Achieve a delightful crust by searing the steak for one minute on each side. For an added touch of decadence, you can choose to baste with melted butter. Take a break and savor the moment!
After searing, it’s important to let your steak rest for 5-10 minutes. This allows the juices to redistribute and enhances the flavor. Also, rhis guarantees a delicate and delicious mouthful. Enjoy the deliciousness of a perfectly cooked, restaurant-quality reverse-seared steak by slicing it against the grain.