How to reverse sear steak like a pro!

Reverse searing is the simple method of cooking low & slow then searing a steak over a high flame at the end.

The result is a juicy, tender & evenly cooked piece of meat.

Any steak can be reverse seared as long as it's 1.5" thick at minimum.

Common cuts include: -NY strip -Ribeye -Tri Tip -Filet Mignon -Porterhouse/T-bone

It's also a great method to use with roasts like tenderloin, prime rib & eye of round.

Prepare the steak for reverse searing by seasoning with salt & pepper then placing on top of a wire rack fitted into a rimmed baking sheet.

Let it rest uncovered in the refrigerator for 30 minutes up to overnight. 

Slow cook the steak in the oven between 225-275°F until it reaches 10-15°F under the desired doneness.

An instant-read digital meat thermometer is key for reverse searing.

Sear the steak in a hot skillet with a tablespoon of butter or oil for 1 minute per side until golden brown.

Reverse searing can also be done on a grill if desired.

Swipe up to learn more and give it a try!