Reverse Sear Steaks: The Reverse Method
The reverse sear method of cooking steaks is switched up, resulting in a perfect steak every time.
- 6-12 ounce steak good quality, at least 1" thick
- 1 Tablespoon oil use a high smoke point oil such as canola or pecan
- 1 teaspoon salt or to taste
- 1 teaspoon freshly cracked black pepper or to taste
Season steak with salt and pepper on both sides.
If time allows leave seasoned steak uncovered in refrigerator for 1-5 hours.
Heat oil in skillet to medium high heat. If cooking on grill, brush grates with oil and heat to medium high.
Cook steak on both sides for 1-1½ minutes or until desired sear is achieved then remove.
Insert digital thermometer probe into middle of steak from the side and set for desired temperature.
Cook steak over low heat (225 to 250 degrees) until desired temperature is reached.
Allow to rest about 5 minutes before serving.