Reverse Sear Steak

[RamFan]

I stumbled on this method back in November, and I’ve got to say, I don’t think I’ll ever cook steak another way. They are simply phenomenal.

Set the oven to 250* and bake the steak for 35 min.

At the 30 min mark, heat a cast iron skillet with high heat. Add a tablespoon of butter and melt in pan.

When the steak finishes baking, remove from the oven and immediately sear. 60-75 seconds per side, then quick spin on the edge. Let the meat sit for 5 min before cutting.

 

[tyman]

RS ftw

I cook steaks on my pellet smoker now...basically RS but with smoke. Mmm

 

[RhondaHonda]

Got a pic of it cut open? I love steak.

 

[Malo83]

Cook my steaks on a 26" kettle charcoal grill on Grill Grates, seasoned salt and pepper is all you need, just like downtown.

 

[AutoMechanic]

I always do mine on the grill but yes sear steak is some of the best ever. That is if it is medium rare and it’s even better with seasoning.

 

[Gimpy1]

You should try steak using the sous vide method. You take a steak, season it, then vacuum pack it and immerse it in water. The water is heated with a thermostatically controlled device that also ciculates the water. After a few hours you put it on a very hot grill or cast iron skillet and cook it for 4 min per side. This method make the most tender and flavorful steak I've ever had. Yes its time consuming but its relatively hand off. Google it and try it.

 

[RamFan]

You should try steak using the sous vide method. You take a steak, season it, then vacuum pack it and immerse it in water. The water is heated with a thermostatically controlled device that also ciculates the water. After a few hours you put it on a very hot grill or cast iron skillet and cook it for 4 min per side. This method make the most tender and flavorful steak I've ever had. Yes its time consuming but its relatively hand off. Google it and try it.

I was just reading about this the other day! Sounds very interesting and is definitely on my to do list.

 

[RamFan]

Got a pic of it cut open? I love steak.

Here you go! We like them in the rarer side, to have it more well done, simply keep in the oven for an additional few minutes.

 

[BISCUT]

The reverse sear ending in cast iron is an excellent way to cook a steak. I use the method often. My favorite method for a ribeye, T-Bone, or filet mignot is sear in a 450-500F cast iron skillet add some onion and mushrooms and toward the end temp (I cook them med/rare and remove 10F prior to optimal temp) and coat with some melted butter from the pan. HEAVEN on earth.

 

[4WD]

Here you go! We like them in the rarer side, to have it more well done, simply keep in the oven for an additional few minutes.

Wow … what else went into making that plate of yum … got me hungry !

 

[SeaJay]

Searing on a smoking hot cast iron pan is the way to go. Both regular searing and reverse searing work well for me. Far better than a grill.

 

[4WD]

Searing on a smoking hot cast iron pan is the way to go. Both regular searing and reverse searing work well for me. Far better than a grill.

Another “reverse” method is to wood smoke before the sear …
.. some cooks feel the wood flavor penetrates better like that …

 

[#18FAN]

Either reverse sear or sear and roast I feel this is absolute best method over a chimney. So many people try to sear without enough heat and end up with a dreaded gray looking steak.

 

[Zee09]

I always do mine on the grill but yes sear steak is some of the best ever. That is if it is medium rare and it’s even better with seasoning.

You know Amazon could deliver your steak the same day........

 

[RamFan]

Wow … what else went into making that plate of yum … got me hungry !

Haha, this was our Christmas Eve dinner. My wife is from a farming family, the definition of meat and potatoes. I, on the other hand, grew up in a military family in Europe most my life.

So we decided to combine the two with a thick filet and authentic lasagna recipe from my Sicilian childhood babysitter. The lasagna is a 6-8 hour affair, but is well worth it.

 

[4WD]

Haha, this was our Christmas Eve dinner. My wife is from a farming family, the definition of meat and potatoes. I, on the other hand, grew up in a military family in Europe most my life.

So we decided to combine the two with a thick filet and authentic lasagna recipe from my Sicilian childhood babysitter. The lasagna is a 6-8 hour affair, but is well worth it.

Nice … Well, most cows are vegetarian so it was a balanced meal

 

[RDMgr]

I was just reading about this the other day! Sounds very interesting and is definitely on my to do list.

The benefit to sous vide is that it cooks the item through at your desired temperature and then for items like steak or a pork chop you sear the outside. The inside is cooked to your temperature edge to edge.

 

[RhondaHonda]

I smoked a 27 oz ribeye from Costco after reading this thread. 1 hour on my Green Mountain pellet grill at 220 to an internal temp of 120. Rest covered for 10 minutes while my gas grill got hot. Grilled a few minutes a side to 135 IT. It was delicious. I ate the entire thing except for 3 bites for my kids. And of course I don’t have a pic of it cut after I even asked for one for the OP’s steak. That’s an 11” dinner plate for some scale.

 

[Wylie6G72]

Here you go! We like them in the rarer side, to have it more well done, simply keep in the oven for an additional few minutes.

My mouth just filled with saliva. Perfect pink.

 

[SevenBizzos]

Always reverse sear now. I probably picked this method up 4-5 years ago and added my own tweaks. So good!