I used to be a hardcore steaks-are-cooked-on-the-grill-and-only-the grill kind of girl. But not anymore. Not since I discovered the perfection that comes when you reverse sear steak.
No joke – whether you like your steak rare or well, this method turns out perfectly cooked steak every. single. time. Seriously, I did not know I could cook a steak well-done without it coming out incredibly dry until I tried it using the reverse sear.
And the best news is that while these instructions say to put the sear on in a skillet, it can totes be done on the grill. If you prefer the tastiness that only the grill can provide. 😉
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Ground beef must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Reverse Sear Steak
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
Description
a.k.a. my new favorite – this is the only cooking method that turns out perfectly cooked steak every time.
Instructions
Preheat oven to 325 degrees Fahrenheit.
Generously season steaks with Tom’s Steak Rub. Put an oven safe rack on top of a sheet pan. Place steaks on the rack and put in the oven.
For medium rare steaks, bake for 35 minutes or until internal temperature reaches 110 degrees Fahrenheit. For medium to medium well steaks, bake for 1 hour or until internal temperature reaches 135 degrees Fahrenheit. Remove steaks from oven and let rest while preheating 2-3 tablespoons (enough to cover the bottom) in a large skillet (I use cast iron).
Once the oil is hot and shimmering, place 2-3 steaks (depending on the size of the skillet) in the skillet and cook for 2-3 minutes, or until steaks have a nice delicious brown sear, on each side. Remove from the skillet and let the steaks rest for 5 minutes before serving. Enjoy
Hello! I’m Terryn – the wife, mother, food safety enthusiast, Stormy Kromer fanatic who has slightly (okay, a lot) random tendencies, dabbles in photography, and shares (maybe a little too much) here at FFB.