Summary:

Reverse searing is a relatively new method of cooking beef that begins with starting the cut at a low oven temperature (200 F – 275F) and finishing it on a very hot skillet or grill. This allows for even heating throughout while also producing a remarkable crust.

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 Ingredients:

• 1 thick-cut steak (or any other similar cut, including burgers ~ 1-1.5 inches thick)

• 1-2 tsp. Kosher salt

• ~ 4 tbsp. olive oil

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Preparation time:

Active: 15-20 minutes

Resting: 1 hour – overnight

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Directions:

1. Prepare a racked oven pan.

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2. Take the steak out of its package and dry it off with a paper towel.

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3. Pour/rub about 1-2 teaspoons of salt onto the meat (approximately 1 tsp. per pound). Not all of it will stick; this is just fine.

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4. Place meat on racked oven pan and let it rest for 1 hour (or overnight) in the refrigerator.

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5. Preheat oven to 250°.

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6. Put the steak on the racked pan into the oven and cook it until it reaches an internal temperature of 120 F (for medium rare)  to 126 F (for medium). (Note: This part of the process will take between 25 minutes to 1 hour depending on the size of the steak. The method can also be used for roasts; they will usually slow-roast for upwards of 1.5-3 hours to reach this temperature. No matter what is being cooked, though, we very much recommend using this type of probe thermometer to reduce time / hassle spent checking the temperature. It also reduces the need to repeatedly puncture the beef and break the crust.)

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7. Remove steak from the oven and let it rest. While it is resting, heat up a grill, or better, a cast iron skillet over medium-high heat for 5-10 minutes.

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8. Add oil to the skillet / grill. (Avocado oil recommended due to high smoke point).

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9. Sear the steak for 45 seconds to 1 minute per side. Then, use tongs to hold the steak on its side to achieve a glorious crust along the edges.

 

10. Rest for a couple minutes, and then enjoy!