Reverse Sear
Reverse Sear starts with low heat to cook your steak, followed by a high heat sear to lock in all the flavor.
Recently named the best way to cook a steak, Reverse Sear starts in the oven or on a grill prepared with two heat zones and ends by searing on both sides with high heat. The result is Texan perfection.
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A Step by Step Guide to Reverse Sear Beef
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Step: 01: Preheat oven
Preheat oven to 275°F. -
Step: 02: Season your steak
Season your steak on both sides. -
Step: 03: Cook steak
Place steak on broiler pan and into the oven. Remove steak when internal temperature reaches 125°F. -
Step: 04: Let it rest
Rest steak for 10 minutes. This allows the internal temperature to continue to rise and the juices to redistribute. -
Step: 05: Sizzzzzzle
Heat a skillet and sear steak one minute on each side to form a delicious crust on the outside. The final internal temperature should reach 145°F for medium rare.
Tips
Thicker steaks work best for reverse sear. The steak you choose should be at least 1" thick. Try this Texas Signature Steak rub on for size. Use a meat thermometer inserted into the side of the steak to determine when it's done. An oven-proof thermometer is a great option. Use a meat thermometer inserted into the side of the steak to determine when it's done. An oven-proof thermometer is a great option. Because you've already rested your steak, it's ready to enjoy as soon as you remove it from the skillet. -