For the best reverse-seared steak, do the exact opposite of what you’ve always done.
Our Test Kitchen raved about the reverse-sear method, saying, Where to even begin?!
This steak is perfection.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Lee Montiel
Perfectly cooked, succulent interiormedium-rare in my casewith a gorgeous browned exterior.
This steak recipe is absolutely foolproof and incredibly delicious.
Here, learn how to reverse sear a steak.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Montiel
What Is The Reverse Sear Steak Cooking Method?
It sounds like exactly what it is.
See below for our guide on the ideal temperatures to take your steak to before searing.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Montiel
The downsides to this method are few and far between.
Pat steaks dry with paper towels; sprinkle with 1/2 teaspoon each kosher salt and pepper.
(Temperature of steaks will rise after searing.)
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Montiel
Remove steaks from oven, and set aside.
Sear steaks in cast-iron skillet:
Heat oil in a large cast-iron skillet over high until hot.
Sprinkle steaks with remaining 1 teaspoon kosher salt and 1/2 teaspoon pepper.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Montiel
Cook steaks, undisturbed, until deeply browned, about 1 minute per side.
Using tongs, turn steaks to sear edges for a few seconds until browned.
Remove from skillet; let stand 10 minutes.
Serve with steamed asparagus and Melting Potatoes, if desired.
