How to reverse-sear a steak
Learning how to reverse-sear means you can serve steakhouse-quality meals from your own kitchen. The trick to this ingenious cooking method is to first cook the steak in a low oven, then transfer it to a blazing hot skillet to quickly sear both sides. The result is a steak with a deeply browned crust and an inside that is evenly cooked. This method is especially helpful when cooking thick steaks; it allows the meat to cook exactly to your taste without overcooking or even burning the exterior of the steak.
How long do you reverse-sear a steak?
This recipe calls for baking low and slow until the thickest portion of the meat reaches 115°F for medium-rare, which will likely take about 35 minutes. The quick pan sear is simply one minute on each side.
What temperature do you use to reverse sear steak?
Cook the steak in an oven heated to 250°F, and use high heat for the quick sear on the stove at the end.
Notes from the Food & Wine Test Kitchen
Although this steak is delicious straight out of the skillet, we added a buttery wine pan sauce to finish off the dish. The recipe for the herb butter added to the sauce makes more than you will need and is very handy to have around to dress up a pot of rice or vegetables at the last minute.
