Reverse searing a steak is a cooking technique that involves cooking the steak low and slow in the oven or on a smoker until it reaches the desired internal temperature, and then searing it quickly on high heat to create a crust on the outside.
Ingredients:
- 1 thick-cut steak (ribeye, strip, or sirloin)
- Salt and pepper
- Olive oil
- Optional: garlic, thyme, or other herbs and spices
Here are the steps to reverse sear a steak:
- Remove the steak from the refrigerator and let it come to room temperature for about an hour.
- Preheat your oven to 250°F (120°C) or prepare your smoker for low and slow cooking.
- Season the steak generously with salt and pepper or any other seasonings you prefer.
- Place the steak on a wire rack set over a baking sheet, and insert a meat thermometer into the thickest part of the steak.
- Put the steak in the oven or smoker and cook it until it reaches the desired internal temperature. For a medium-rare steak, cook it until the internal temperature reaches 130°F (54°C).
- Remove the steak from the oven or smoker and let it rest for about 10 minutes to allow the juices to redistribute.
- Preheat a skillet or grill pan over high heat.
- Add a high-heat oil, such as avocado or grapeseed oil, to the pan and let it get hot.
- Sear the steak in the hot pan for about 1 minute per side, or until a crust forms on the outside.
- Remove the steak from the pan and let it rest for a few minutes before slicing and serving.
Reverse searing is a great way to cook a steak because it ensures that the steak is evenly cooked throughout and avoids overcooking the outside while the inside is still raw.
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