Best 6 The Best Reverse Sear Method For Thick Steaks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Cooking a perfect thick steak can be a daunting task, especially if you want that juicy, tender interior with a perfectly seared crust. The reverse sear method is a great way to achieve this, as it allows you to cook the steak evenly throughout without overcooking the outside. In this article, we will guide you through the steps of the reverse sear method, providing tips and tricks to help you create the best reverse sear steak you've ever tasted.

Here are our top 6 tried and tested recipes!

REVERSE-SEAR STEAK RECIPE BY TASTY



Reverse-Sear Steak Recipe by Tasty image

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

1 thick rib eye steak, 2 in (5 cm) preferably USDA prime
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
3 tablespoons canola oil
2 tablespoons butter
2 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

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 STEAK



Reverse Sear Steak image

If you've got the time to craft the perfect piece of meat, this Reverse Sear Steak is the best method for the juiciest, most tender steak.

Categories     American     Valentine's Day     date night     dinner     low sugar     low-carb     meat     nut-free     roasted     weeknight meals

Time 1h20m

Yield 2 servings

Number Of Ingredients 8

1 2"-thick rib eye steak (about 14 oz.)
Kosher salt
Freshly ground black pepper
Canola oil
2 tbsp. butter
3 cloves garlic, crushed
2 sprigs rosemary
Flaky sea salt

Steps:

  • Preheat oven to 225°. Season steak generously with salt and pepper. Transfer steak to a wire rack set in a sheet tray and roast for 50 to 55 minutes, until internal temperature of steak is 125° for medium rare. (If you prefer a more well done steak, adjust timing as necessary for temperature.)
  • In a medium cast iron skillet over medium-high, heat oil until almost smoking. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 1 minute per side.
  • Reduce heat to medium low and add butter, garlic, and rosemary to the pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Make sure that the rosemary and garlic are submerged in the butter; this will help their flavors meld together. If the steak has any excess fat around the sides, use tongs to hold up the steak on its side and render out the fat.
  • Transfer steak onto a cutting board and let rest about 10 minutes to lock in the juices.
  • Slice on a bias against the grain, sprinkle with flaky salt and more pepper.

THE BEST REVERSE-SEAR METHOD FOR THICK STEAKS



The Best Reverse-Sear Method for Thick Steaks image

This is a flavorful way to easily cook 2-inch steaks in your kitchen. This oven-to-stovetop method will make your steaks tender and juicy and create an awesome golden brown crust. Cooking your steaks in a low-temperature oven allows for great control over the temperature. Use a remote thermometer probe that provides the temperature reading throughout the process if you can. Finish the steaks by searing in a hot cast iron pan, basting with butter, herbs, and garlic to form a nice glaze.

Provided by Howard

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

2 (6 ounce) (2-inch-thick) rib-eye steaks
2 tablespoons kosher salt
2 tablespoons ground black pepper
4 tablespoons canola oil
2 tablespoons unsalted butter
2 sprigs fresh rosemary
3 cloves garlic, crushed
1 pinch sea salt flakes to taste

Steps:

  • Remove steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
  • Position racks in the middle and lower third of the oven. Place a cast iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  • Pat the steaks dry with a paper towel and season generously on all sides with salt and pepper. Place on the wire rack on the baking sheet.
  • Bake in the preheated oven for 40 minutes. Continue baking, checking internal temperature every 10 minutes, until steaks reach 120 degrees F (49 degrees C) for medium-rare. Remove from the oven and set aside.
  • Use an oven mitt to remove the hot cast iron skillet from the oven. Set it over medium-high heat on the stovetop. Add oil; heat until it barely starts smoking. Carefully add the steaks, releasing them away from you so the oil doesn't splatter in your direction. Cook until a golden crust forms, turning only once, 2 minutes per side. Use tongs to stand steaks on their sides to render any fat.
  • Reduce heat to low and add butter, rosemary, and garlic. Baste steaks with the butter mixture using a spoon, about 3 minutes. Move steaks onto a cutting board and let rest for about 10 minutes.
  • Serve steaks whole or sliced, finished with sea salt flakes.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 5.8 g, Cholesterol 123.1 mg, Fat 52.1 g, Fiber 1.9 g, Protein 20.7 g, SaturatedFat 14.2 g, Sodium 5964.3 mg, Sugar 0.1 g

THE CORRECT WAY TO REVERSE SEAR A STEAK



The Correct Way to Reverse Sear a Steak image

The ideal steak is tender, juicy, and flavorful. The reverse sear method allows you to achieve that perfection every single time. The process is simple: All you do is cook gently over indirect heat, then sear over high heat. High heat causes muscle fibers to contract and squeeze out moisture. You...

Provided by Danielle Prewett

Categories     Main

Number Of Ingredients 4

Venison steaks
Steak rub
Cooking oil
Herbs and butter (optional)

Steps:

  • Season steaks generously with either coarse salt and pepper or your favorite steak rub. You can do this step several hours or even a day in advance.
  • Preheat an oven or smoker to between 225 and 275 degrees. A lower heat setting will yield a juicier steak because the heat is gentle, but it takes much longer to reach the desired internal temperature.
  • Drizzle the steaks with a thin layer of oil and place them on a metal rack set inside a cookie sheet to catch drippings. If you're using a smoker, you can set the steaks directly on the grilling rack. This allows airflow and keeps the exterior dry. You'll need that to achieve a good crust when you go to sear it at the end.
  • Insert an oven-safe thermometer in the meat at the thickest point and place the meat in the oven or smoker. You'll need to know where the internal temp stands throughout the process to avoid having to constantly open the door and prick the meat with a probe. Pull the steaks when they reach about 15 degrees below your target temperature.
  • For a final target temp of 125 degrees (rare), pull from oven at 110 degrees. For a final target temp of 130 degrees (medium-rare), pull from oven at 115 degrees. For a final target temp of 135 degrees (medium), pull from oven at 120 degrees.
  • Let the steaks rest on the counter while you pre-heat a frying pan over high heat. Add a drizzle of oil and swirl to coat the bottom. When the pan is smoking hot, lay the steaks down and sear for about 30 seconds on each side. At this point you can add herbs and butter and baste the steaks for more flavor.
  • You don't need to let the steaks rest because they were cooked so gently in the oven. Don't feel guilty about digging right in!
  • *If cooking bear or hog loin, you'll want to make adjustments so that the final target temp is 165 degrees, which means you'll take it out of the oven at 150 degrees. For a thick turkey breast, you want to aim for a final temp of 155 to 160 degrees and remove it at 140 to 145 degrees.

REVERSE-SEARED STEAK RECIPE



Reverse-Seared Steak Recipe image

The reverse sear is one of the easiest and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.

Provided by J. Kenji López-Alt

Categories     Entree     Mains

Time 50m

Yield 1

Number Of Ingredients 4

Thick-cut beef steak(s), at least 1 1/2 to 2 inches thick, such as ribeye, strip, porterhouse, T-bone, tri-tip, or filet mignon
Kosher salt and freshly ground black pepper
Vegetable oil (if finishing on the stovetop)
1 tablespoon (15g) butter (if finishing on the stovetop)

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



Reverse-Sear Steak image

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

1 bone-in rib-eye steak, cut at least 1 inch thick
Kosher salt and freshly ground black pepper
Garlic powder, for sprinkling
Shiitake mushroom powder, for sprinkling, optional
3 tablespoons unsalted butter

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:

  • Choose the right cut of steak. Thick steaks, such as ribeyes, strip steaks, and porterhouse steaks, are best for reverse searing.
  • Season the steak generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
  • Preheat your oven to 250 degrees Fahrenheit. If your oven has a convection setting, use it.
  • Place the steak on a wire rack set over a baking sheet. This will allow air to circulate around the steak and help it cook evenly.
  • Cook the steak in the oven for 30-40 minutes, or until it reaches an internal temperature of 125 degrees Fahrenheit for medium-rare.
  • Remove the steak from the oven and let it rest for 10 minutes. This will allow the juices to redistribute throughout the steak.
  • Heat a large skillet over medium-high heat. Add a little oil or butter to the skillet.
  • Sear the steak for 2-3 minutes per side, or until it reaches your desired doneness.
  • Let the steak rest for a few minutes before slicing and serving.

Conclusion:

Reverse searing is a great way to cook thick steaks. It produces a steak that is cooked evenly throughout and has a delicious crust. If you're looking for a foolproof way to cook a perfect steak, give reverse searing a try.

Related Topics