Perfect Reverse Sear Steak Step By Step Recipes

HOW TO REVERSE SEAR A STEAK

Steps:

• Season the steaks generously with steak seasoning on all sides (top, bottom and edges), using a total of 1/2 tablespoon per 8-oz steak. Gently push and rub the seasoning into the steaks so that it sticks well. Roll the edges in any seasoning that falls off.
• Place an oven-safe wire rack onto a baking sheet. Place steaks on top. Place the rack with the steaks, uncovered, into the refrigerator overnight, or up to 24 hours, to dry out the surface of the steak. (This helps get a great sear later.)
• When you are ready to cook the steak, set the pan out on the counter for 30 minutes to bring it to room temperature.
• Preheat the oven to 200 degrees F (93 degrees C).
• Place the steaks (with baking rack and baking sheet) into the oven. Roast until the steak reaches your desired temperature:* 110 degrees for Rare - about 35-45 minutes* 120 degrees for Medium Rare - about 45-55 minutes* 130 degrees for Medium - about 55-65 minutes* 140 degrees for Medium Well - about 65-75 minutes* 150 degrees for Well Done - about 75-85 minutes(Note: These are NOT final temperatures, just the temperature that the steaks need to reach in the oven! The temperature will rise an additional 10-15 degrees when searing later.)
• Use an instant read thermometer, or even better a probe thermometer, to check the internal temperature starting at 25 minutes and every 5-10 minutes after that, until the intended temperature is reached. Once steaks reach the temperature you want, remove them from the oven immediately and set aside.
• Heat 1 tablespoon (14.8 ml) of oil in a large cast iron skillet over medium-high heat for about 2 minutes, until it's so screaming hot that it just barely starts to smoke.
• Add the steaks to the skillet in a single layer. (If your steaks are large, you can do this in two batches.) Cook for 1-2 minutes, until a browned crust forms on the bottom. If using the optional butter and garlic, add them right before flipping, placing the garlic cloves directly into the butter as it starts to melt. (If cooking steaks in batches, use half the butter and garlic for each of the two batches.) Allow the garlic to sizzle in the butter and use a large spoon to baste the butter over the steak occasionally while finishing off the sear on the other side. (You can tilt the pan to help gather the butter for basting, keeping the garlic in the butter.)
• Flip once and cook for 1-2 minutes again, until browned on the other side. While browning the second side, use tongs to hold the steaks' sides against the pan to sear the edges one at a time (the other steaks will sear on the 2nd side while you sear the sides of one steak).
• If working in batches, remove the finished steaks from the pan and cover to keep warm (or serve right away). Wipe down the pan, and reheat with additional oil. Repeat the searing steps above with the remaining butter and garlic, if using.
• Serve immediately (no need to rest!). Slice against the grain.

REVERSE-SEARED STEAK RECIPE

Steps:

• If Cooking on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate .
• Set steak(s) on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. Cooking time can vary greatly, so check the steaks often.
• Transfer steak(s) to a platter and tent with foil. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed.
• Return steak(s) to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away.

THE CORRECT WAY TO REVERSE SEAR A STEAK

Steps:

• Season steaks generously with either coarse salt and pepper or your favorite steak rub. You can do this step several hours or even a day in advance.
• Preheat an oven or smoker to between 225 and 275 degrees. A lower heat setting will yield a juicier steak because the heat is gentle, but it takes much longer to reach the desired internal temperature.
• Drizzle the steaks with a thin layer of oil and place them on a metal rack set inside a cookie sheet to catch drippings. If you're using a smoker, you can set the steaks directly on the grilling rack. This allows airflow and keeps the exterior dry. You'll need that to achieve a good crust when you go to sear it at the end.
• Insert an oven-safe thermometer in the meat at the thickest point and place the meat in the oven or smoker. You'll need to know where the internal temp stands throughout the process to avoid having to constantly open the door and prick the meat with a probe. Pull the steaks when they reach about 15 degrees below your target temperature.
• For a final target temp of 125 degrees (rare), pull from oven at 110 degrees. For a final target temp of 130 degrees (medium-rare), pull from oven at 115 degrees. For a final target temp of 135 degrees (medium), pull from oven at 120 degrees.
• Let the steaks rest on the counter while you pre-heat a frying pan over high heat. Add a drizzle of oil and swirl to coat the bottom. When the pan is smoking hot, lay the steaks down and sear for about 30 seconds on each side. At this point you can add herbs and butter and baste the steaks for more flavor.
• You don't need to let the steaks rest because they were cooked so gently in the oven. Don't feel guilty about digging right in!
• *If cooking bear or hog loin, you'll want to make adjustments so that the final target temp is 165 degrees, which means you'll take it out of the oven at 150 degrees. For a thick turkey breast, you want to aim for a final temp of 155 to 160 degrees and remove it at 140 to 145 degrees.

REVERSE-SEAR STEAK RECIPE BY TASTY

Steps:

• Preheat oven to 200°F/95°C.
• Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
• Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
• Sear the steak for 1 minute on one side, then flip.
• Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Enjoy!

REVERSE-SEARED STEAK

Steps:

• If using wood chips, soak in water for 30 minutes. Set up your grill for indirect grilling and heat to 250 degrees. Clean and oil the grill grate.
• Remove the tri-tip from the refrigerator. Generously season it with salt, pepper and granulated onion or garlic (or both) on all sides.
• Place the tri-tip, fat side up, on the grill grate away from the heat. Insert a remote thermometer probe, if using, deep into the center of the meat. If you soaked wood chips, drain them. If using a charcoal grill, add the wood chunk(s) or chips to the coals. If using a gas grill, place the wood chunks under the grate over one of the burners, or place the chips in your grill's smoker box. Close the lid. Indirect grill the tri-tip to obtain an internal temperature of 110 degrees, which will take 30 minutes or so. Transfer the tri-tip to a platter and let it rest for at least 10 minutes, or as long as 1 hour.
• Just before serving, heat your grill to high. On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed. Let the new coals burn until glowing red. On a gas grill, simply set the burners on high.
• Return the tri-tip to the grate directly over the heat, fat side up, and reinsert the thermometer probe, if using. Direct grill until the top and bottom are sizzling, crusty and dark, and the internal temperature is 125 degrees for rare or 135 degrees for medium-rare, 3 to 6 minutes per side, turning with tongs.
• Transfer the tri-tip to a cutting board and thinly slice across the grain. (You do not need to rest the meat a second time.) Take time to notice the even color and doneness of the meat and to appreciate the intoxicating aroma of the wood smoke. Serve at once, while the steak is still hot.