You guys, this may just be my best steak recipe yet. Take a look:
We’re big fans of steak at my house, so I’m always looking for new ways to cook them up. Since I first released my Frozen Seared Steak recipe (over 4 years ago!!), I would hear about a reverse sear method time-to-time from readers, and I finally decided to test it out. Let’s dig in.
The reverse sear method starts with a seasoned steak cooking in a low oven (250°F) until the internal temperature hits 125°F. This can take about 45 to 55 minutes. After a brief rest, the steak is then seared on a smoking-hot cast-iron skillet for just 45 seconds per side! Surrounded by a gloriously golden crust, the finished steak is tender and medium rare from top to bottom. No tough layers of gray meat here! I’ve topped this steak with a pad of compound butter infused with parsley, garlic, chive, lemon and black pepper. The combination of the two is sure to induce a yum face.
Cooking the steak in the oven first helps to break down the fat and connective tissue, resulting in a steak that’s both melting and juicy. The time spent in the oven also dries out the surface of the meat which helps to achieve a perfectly even sear across the surface of the steak. As long as you’ve got a meat thermometer (preferably instant read), this method really is foolproof! Continue reading for the recipe.