Best 2 Reverse Sear Steak Recipes
In the culinary world, a perfectly cooked steak is a testament to the chef’s skill. Reverse searing is a method used to achieve this ideal. Unlike traditional searing methods, reverse searing employs an innovative approach, starting by roasting the steak at a low temperature before finishing it with a quick sear. This technique yields a juicy, evenly cooked steak with a tender, flavorful crust. Delve into the world of reverse searing and explore the secrets to crafting an unforgettable steak experience.
Here are our top 2 tried and tested recipes!
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 SEAR SKILLET-GRILLED STEAK DONE RIGHT!
This a recipe and combination of cooking methods I've developed over a few years. This is the recipe I use to make the most flavorful, tender, and juicy piece of steak. Just make sure you get a nice thick cut with the best marbling you can find. No recipe in the world can fix a bad cut of beef... this just helps make that cut of beef be the best it can be.
Provided by vinnx
Categories Meat and Poultry Recipes Beef Steaks
Time 2h32m
Yield 2
Number Of Ingredients 5
Steps:
- Place steak, butter, steak sauce, garlic, salt, and black pepper in a large resealable plastic bag; shake until marinade is well-mixed. Seal the plastic bag most of the way but keep one small corner open on one end.
- Fill a deep baking pan with warm water. Submerge plastic bag in the water slowly, allowing the pressure of the water to push all the air out and mold the bag around the steak. Seal the bag completely and let sit in the water, about 2 hours.
- Preheat oven to 235 degrees F (112 degrees C).
- Pour water out of the baking pan. Line pan with aluminum foil. Remove steak from the bag and place it on the pan. Pour marinade around steak. Gather sides of the aluminum foil into a tight ball around the steak.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 20 minutes.
- Remove steak from oven. Uncover and season both sides generously with salt and black pepper. Allow steak to rest.
- Preheat an outdoor grill for high heat. Place a cast iron skillet on the grill and heat to 500 degrees F (260 degrees C).
- Cook steak in the hot skillet until it forms a crust and an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C) for medium, about 1 minute per side.
Nutrition Facts : Calories 441 calories, Carbohydrate 3.8 g, Cholesterol 121.7 mg, Fat 38.8 g, Fiber 0.4 g, Protein 19.4 g, SaturatedFat 21 g, Sodium 352.9 mg, Sugar 0.1 g
Tips:
- Choose the right steak: Look for a steak that is at least 1 inch thick and has good marbling. A ribeye, strip steak, or tenderloin are all good choices.
- Season the steak liberally: Use a combination of salt, pepper, and your favorite spices. You can also add a drizzle of olive oil to help the seasoning stick.
- Preheat your oven: The oven should be preheated to 275 degrees Fahrenheit before you start cooking the steak.
- Sear the steak in a hot skillet: Heat a large skillet over high heat. Once the skillet is hot, add the steak and sear it for 2-3 minutes per side, or until it is browned and crusty.
- Transfer the steak to the oven: Once the steak is seared, transfer it to a baking sheet and place it in the preheated oven. Cook the steak for 15-20 minutes, or until it reaches your desired doneness.
- Let the steak rest before serving: Once the steak is cooked, remove it from the oven and let it rest for 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
Conclusion:
Reverse searing is a great way to cook a steak evenly and to your desired doneness. By starting the steak in a hot skillet and then finishing it in the oven, you can create a steak that is perfectly cooked on the inside and out. With a little practice, you can master the reverse sear technique and impress your friends and family with your culinary skills.
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