Best 4 Reverse Sear Skillet Grilled Steak Done Right Recipes
When it comes to cooking a steak, there are many different methods that can be employed. One method that is becoming increasingly popular is the reverse sear skillet grilled steak. This method involves cooking the steak slowly in the oven before finishing it off in a hot skillet. This results in a steak that is cooked evenly throughout and has a delicious crust. In this article, we will provide you with a detailed recipe for reverse sear skillet grilled steak that will help you achieve the perfect steak every time.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLING THICK STEAKS - THE REVERSE SEAR
Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature (unless you are a black and blue fan). The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The steak is then grilled at high temperature to get the appropriate crust.
Provided by Eric Davis
Categories Meat and Poultry Recipes Beef Steaks
Time 46m
Yield 4
Number Of Ingredients 5
Steps:
- Season steak generously with salt and black pepper on both sides.
- Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.
- Preheat one side of the grill to about 250 degrees F (121 degrees C).
- Place steak on the cool side of the grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.
- Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.
- Cook steak until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak back to plate. Cover with aluminum foil and let rest before serving, about 5 minutes.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 0.2 g, Cholesterol 91.8 mg, Fat 30.8 g, Fiber 0.1 g, Protein 28.9 g, SaturatedFat 10.9 g, Sodium 159.5 mg
REVERSE-SEAR STEAK RECIPE BY TASTY
There are many, many ways to cook a steak, and each person likes theirs juuuuust a tad differently. But did you know you can reverse-sear a steak? Yup, that's a thing. Seasoned with some fresh rosemary and thyme and slathered generously with butter, this reverse-sear steak method might change the way you cook your steak for good. Give it a try now.
Provided by Robert Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F/95°C.
- Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
- Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
- Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
- Sear the steak for 1 minute on one side, then flip.
- Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
- Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
- Turn the steak on its side and cook to render off any excess fat.
- Enjoy!
Nutrition Facts : Calories 525 calories, Carbohydrate 2 grams, Fat 48 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams
REVERSE-SEARED STEAK RECIPE
Steps:
- If Cooking on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate .
- Set steak(s) on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. Cooking time can vary greatly, so check the steaks often.
- Transfer steak(s) to a platter and tent with foil. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed.
- Return steak(s) to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away.
Nutrition Facts : Calories 1878 kcal, Carbohydrate 0 g, Cholesterol 565 mg, Fiber 0 g, Protein 173 g, SaturatedFat 51 g, Sodium 1064 mg, Sugar 0 g, Fat 126 g, ServingSize Makes 1 or more steaks, UnsaturatedFat 0 g
REVERSE-SEAR STEAK
The first time my dad went to the Pacific Dining Car in Los Angeles was in the 1950s. His mother, my Nanny Lolo, loved it. She was fussy about steaks, and it was (and still is) one of the best steakhouses in LA. When I want steak at home, I think of the Pacific Dining Car's classic steaks, but with an updated way of cooking them: the reverse-sear method. The reverse-sear method was made famous by J. Kenji Lopez-Alt, as the way to get the perfect steak, every time. I usually hate techniques that feel like gimmicks--I like to cook things simply with as little fuss as possible. However, I tried it myself, and honestly...the hype is true. It takes more time, but it's easy and the best way to get a perfect steak. The key is to use a very thick slab of meat. If you use a thin steak, this process won't work--you'll cook it through too quickly.
Provided by Claire Thomas : Food Network
Time 8h50m
Yield about 2 servings, depending on the size of the steak
Number Of Ingredients 5
Steps:
- To get an extra-crispy crust, place the steak on a wire rack set over a baking sheet and leave, uncovered, in the refrigerator overnight. The air in the refrigerator is dry and will help dry the outside of the steak.
- When ready to cook, preheat the oven to 250 degrees F.
- Generously season the steak all over on both sides with salt, pepper, garlic powder and mushroom powder if using.
- Place the steak, still on the wire rack and baking sheet, directly into the oven. Cook, checking the internal temperature occasionally, for 20 to 40 minutes. Ideally you want the steak to be 120 degrees F for medium-rare/medium, which is my favorite.
- Just before the steak comes out of the oven, heat a dry cast-iron skillet over high heat for 1 minute. Add the butter, then immediately add the steak to skillet and cook until each side is crusty and well browned, about 45 seconds per side, pushing down to sear. Using tongs, hold the steak sideways to sear the edges. Serve right away; there's no need to let reverse-seared steaks rest.
Tips for Reverse Sear Skillet Grilled Steak:
- Choose the Right Steak: Select a steak with good marbling, such as ribeye, strip loin, or tenderloin, for a flavorful and juicy result.
- Proper Seasoning: Generously season the steak with salt and pepper before cooking. You can also add other spices or herbs for extra flavor.
- Reverse Sear Method: Start by baking the steak in a low oven (225-250°F) until it reaches an internal temperature of 115°F for medium-rare. Then, sear it in a hot skillet with butter or oil to create a delicious crust.
- Use a Meat Thermometer: To ensure the steak is cooked to your desired doneness, use a meat thermometer to check the internal temperature.
- Rest the Steak: After cooking, let the steak rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Conclusion:
Reverse sear skillet grilled steak is an excellent cooking technique that yields a tender, juicy, and flavorful steak with a crispy crust. By following these tips and steps, you can master this method and impress your friends and family with a delicious steak dinner. Remember to choose high-quality steak, season it properly, cook it using the reverse sear method, and let it rest before serving. Experiment with different seasonings and sides to create your own unique and mouthwatering steak experience. Enjoy your perfectly cooked steak!
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