The Foolproof Reverseseared Steak Edgetoedge Perfection

Recipe Introduction

Quick Hook

Fancy a reverse sear steak that's cooked perfectly? I bet you do! It's like a warm hug from the kitchen, you know? The best steak recipe is this one.

Brief Overview

This fancy method? It started getting popular in the US, honestly. Now it is spreading across the world. It's a medium difficulty recipe that will take about 2 hours.

It makes enough for two very happy people.

Main Benefits

The reverse sear method ensures even cooking. It also gives you a seriously beautiful crust, like a cast iron steak recipe . Perfect for date night or when you're feeling fancy.

Ready to transform your steak game? Let’s dive in!

What’s the Deal with Reverse Sear Steak?

Let's talk about how to reverse sear steak ! Have you ever tried it? I did for the first time a couple of years ago, and oh my gosh , total game changer!

The key? You gently bring the steak up to temp in the oven. Then, you finish it off with a glorious sear!

The Secret to Perfect Steak Doneness

The real beauty of the reverse sear ribeye is how evenly it cooks the steak. You know how sometimes the middle is perfect, but the edges are overdone? Not with this! You’ll have perfect doneness throughout.

No grey band, I promise!

Why This Recipe Rocks

Honestly, this isn't just any ways to cook steak . This is THE way, for me, anyway. It's like, I get a perfectly cooked steak every single time.

No more hoping for the best. Ever heard of dry brine steak ? It's like the secret weapon here! Trust me.

Alright, let's get this steak show on the road! A perfectly reverse seared steak ? It's like a culinary hug.

The reverse sear ensures a beautiful, edge-to-edge rosy pinkness. It's sealed in with a glorious, crispy crust. Even Mary Berry would be impressed.

Honestly, the first time I tried this, I was a bit nervous. But trust me, it's easier than it sounds!

Ingredients & Equipment

So, you wanna nail the best steak recipe ? Here's the lowdown on what you'll need. This is the recipe that had my mate, Dave, swearing off pub steaks forever.

Prep is key, mate!

Main Ingredients

• Two 1.5 inch thick Ribeye , New York Strip , or Filet Mignon steaks, about 12-16 ounces (340-450g) each. Quality matters. Look for good marbling. That's the key to a juicy reverse sear ribeye .
• 2 tablespoons (30 ml) Kosher salt. Don't skimp! It's dry brining time.
• 1 teaspoon (5 ml) Freshly ground black pepper.

For searing:

• 2 tablespoons (30 ml) high smoke-point oil (avocado, canola, or grapeseed). Avoid olive oil.
• 2 tablespoons (30 g) unsalted butter. Adds richness.
• 2 cloves garlic, smashed.
• 2 sprigs fresh rosemary or thyme.

Optional finishing touch:

• 1 tablespoon (15 g) butter.
• 1 clove garlic, minced.
• 1 teaspoon (5 ml) chopped fresh herbs. Parsley, thyme, or rosemary are fab.

Seasoning Notes

The salt and pepper combo is essential. Don't be shy! Seriously, a good dry brine steak makes a massive difference.

For a little extra oomph, try a dash of smoked paprika. Trust me.

Garlic and herbs infuse delicious flavor. No rosemary? Thyme works just as well. You can experiment with your favorite combos when you reverse sear NY strip steak .

Equipment Needed

• Oven. Obvs.
• Oven safe wire rack. Helps with even cooking.
• Baking sheet. Catches drips.
• Cast iron skillet or heavy bottomed stainless steel skillet. Cast iron's best for that epic sear when you reverse sear tomahawk ribeye .
• Instant read meat thermometer. Crucial for perfect doneness.
• Tongs. For flipping those beauties.

No cast iron? A heavy stainless steel pan will do. No wire rack? Just place the steaks directly on the baking sheet.

But the rack is better. Seriously, understanding the best ways to cook steak is a game changer.

The Magic Begins

Having all this ready makes the oven seared steak process so smooth! Grab the ingredients, get your tools together. The perfect steak doneness awaits. Let's get cooking.

Alright, let's get this steak show on the road! You want that perfect steak? This recipe makes you a kitchen whiz.

Even Paul Hollywood would be impressed. Today, we're tackling the reverse sear steak .

The Foolproof Reverse Sear Steak Method: Say Goodbye to Guesswork!

Honestly, is there anything better than a perfectly cooked steak? I'm talking about that juicy, tender inside and a crispy, crusty outside.

This recipe uses the reverse sear steak method, and it's a game changer. It's like cheating, but totally legal. We're talking restaurant quality results at home.

The key is patience and a good meat thermometer. Seriously, don't skip the thermometer!

Prep Steps: Ready, Set, Steak!

First, the mise en place . Get everything prepped before even thinking about heat. Grab those two 1.5 inch thick Ribeye or New York Strip steaks .

Don't forget kosher salt and freshly ground pepper . Salt those steaks generously this is called dry brine steak . Let them sit uncovered in the fridge for at least an hour, up to two.

This helps dry out the surface and ensures a better sear. This way we are going to improve the steak doneness .

step-by-step: Achieving Steak Perfection

1. Temper the Steaks: Season steaks. Place them on a wire rack over a baking sheet. Refrigerate uncovered for at least 1 hour.
2. Preheat the Oven: Preheat oven to 250° F ( 120° C) .
3. Slowly Cook the Steaks: Cook until the internal temp is 10- 15° F (5- 8° C) below your desired doneness.
4. Rest the Steaks: Remove steaks and let rest for 10 minutes .
5. Prepare for Searing: Heat 2 tablespoons of high smoke-point oil in a cast iron skillet over high heat.
6. Sear the Steaks: Add steaks to the skillet. Add 2 tablespoons of butter, garlic, and herbs. Sear for 1- 2 minutes per side, basting with butter.
7. Optional Finish: Remove the steak from pan. Add 1 tablespoon of butter, garlic, and fresh herbs to the pan. Cook for 30 seconds , spoon over steaks as they rest.
8. Rest Again and Serve: Let the steak rest for another 5 minutes before slicing.

Pro Tips: Level Up Your Steak Game

Want to go from good to amazing ? I'm gonna give you some of my secrets. First, dry brining is key! It adds flavor and helps retain moisture.

Secondly, get your pan screaming hot. This is crucial for a good sear. Finally, use a meat thermometer. Aim for 130- 135° F (54- 57° C) for medium rare.

The best steak recipe uses a meat thermometer! Always rest your steaks .

Enjoy your reverse sear ribeye ! Also you can try this on a reverse sear NY strip steak . Wanna get fancy? Try it on a reverse sear tomahawk ribeye .

There are many ways to cook steak , this one is my favorite. This is also a good cast iron steak recipe .

Recipe Notes: Nailing That Perfect Reverse Sear Steak

Alright, let's chat about the little things that make a reverse sear steak go from "meh" to "OMG!". Honestly, it's all about the details! This isn't just ways to cook steak , it's the way to cook steak .

Serving Suggestions: Level Up Your Plate

Presentation matters, you know? A beautifully plated reverse sear ribeye or reverse sear NY strip steak just tastes better. Try slicing the steak against the grain.

Fan it out on the plate. Drizzle with pan juices. Looks fancy, right?

For sides, think about balance. Creamy mashed potatoes are classic. Roasted asparagus adds a pop of color. A simple salad cuts through the richness.

And don't forget the drinks. A bold red wine is always a winner. A crisp beer works too. The choice is yours!

Storage Tips: Keeping It Fresh

Got leftovers? Lucky you! Let the steak cool completely before storing. Wrap it tightly in foil or plastic wrap. Pop it in the fridge. It'll keep for 3 days.

Freezing? Yeah, you can. Slice the steak before freezing. This helps it reheat evenly. Wrap tightly in freezer safe wrap. It will last for 2 months.

Reheating is easy. Gently warm it in a low oven. A oven seared steak could get ruined if you blast it in the microwave.

You could also quickly sear it in a hot pan for a minute or two. The goal is to warm it through without overcooking.

Variations: Make It Your Own

Want to mix things up? Go for it! For a lower carb version, skip the mashed potatoes. Serve with cauliflower mash instead.

For a seasonal twist, try using different herbs. Rosemary is great in winter. Basil is lovely in summer. Swap ingredients to match the season.

Honestly, you can make an amazing reverse sear steak your best steak recipe however you like it.

Nutrition Basics: Know What You're Eating

Okay, so steak isn't exactly health food. But it's packed with protein. It also has iron and other essential nutrients. Remember everything in moderation!

Look for the nutrition information above.

If you're watching your fat intake, trim the excess fat before cooking. It's really easy to do.

Let me know what you think? Remember the key to perfect steak doneness is a meat thermometer. Don't be scared to use it! You got this!

Frequently Asked Questions

What exactly is reverse searing, and why should I bother?

Reverse searing is like giving your steak the VIP treatment. Instead of blasting it with high heat the whole time, you gently bring it up to temperature in a low oven first. This results in a steak that's cooked evenly from edge to edge with a beautiful crust.

Think of it as the culinary equivalent of a well tailored suit precise and impressive!

How do I know when my reverse sear steak is done in the oven? Do I really need a thermometer?

Yes, you absolutely need a meat thermometer! This isn't "Bake Off," we need precision. Aim for an internal temperature 10-15°F (5-8°C) below your desired doneness before searing. Remember that the internal temperature will continue to rise slightly as it rests.

What's the best type of pan for searing my reverse sear steak, and any tips for getting that perfect crust?

A cast iron skillet is your best bet it gets incredibly hot and distributes heat evenly, perfect for creating a beautiful, dark crust. Make sure the pan is screaming hot before you add the steak, and don't overcrowd it.

Pat the steak dry before searing to remove excess moisture, and consider adding butter, garlic and herbs during the searing process, like adding a flavor bomb!

Can I use a different cut of steak for this recipe, or are Ribeye and New York Strip my only options?

While Ribeye and New York Strip are fantastic choices due to their marbling, you can definitely experiment! Filet Mignon also works beautifully, but it's naturally leaner, so be mindful of not overcooking it during the searing process.

Sirloin is another leaner option that can work if you're looking for a lower fat alternative, just be sure not to overcook it.

Help! I've made too much reverse sear steak. How do I store leftovers so they don't turn into shoe leather?

Leftover steak, if stored properly, can be fantastic the next day. Let the steak cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When reheating, warm it gently in a low oven or pan-fry it quickly to avoid drying it out.

Sliced cold steak also makes an excellent addition to salads or sandwiches.

Is reverse sear steak healthy? What are the nutritional considerations?

Steak is a good source of protein and iron, but it can also be high in saturated fat. The nutritional content of reverse sear steak depends heavily on the cut of beef you choose. Trimming excess fat before cooking and choosing a leaner cut like sirloin can help reduce the fat content.

Consider pairing it with plenty of vegetables for a balanced meal.