You then season the steak all over with salt and pepper. To reverse sear a steak, you start by placing a thick steak (about 1 1/2 inches) on a wire rack set over a rimmed baking sheet. As long as you’ve got a meat thermometer ( preferably instant read), this method really is foolproof! Continue reading for the recipe. The time spent in the oven also dries out the surface of the meat which helps to achieve a perfectly even sear across the surface of the steak. The combination of the two is sure to induce a yum face.Ĭooking the steak in the oven first helps to break down the fat and connective tissue, resulting in a steak that’s both melting and juicy. No tough layers of gray meat here! I’ve topped this steak with a pad of compound butter infused with parsley, garlic, chive, lemon and black pepper. After a brief rest, the steak is then seared on a smoking-hot cast-iron skillet for just 45 seconds per side! Surrounded by a gloriously golden crust, the finished steak is tender and medium rare from top to bottom. The reverse sear method starts with a seasoned steak cooking in a low oven (250☏) until the internal temperature hits 125☏. Since I first released my Frozen Seared Steak recipe (over 4 years ago!!), I would hear about a reverse sear method time-to-time from readers, and I finally decided to test it out. We’re big fans of steak at my house, so I’m always looking for new ways to cook them up.
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