When learning how to cook, steaks were an area I was sure to stay away from. Overcooked steaks are very unpleasant and I wouldn’t have that on my conscience.
Over the months, I’ve practice making steaks until I found the perfect cooking option for myself. The reverse sear method has become my favorite method because I’m able to control the steak’s inner temperature while still getting a nice brown crust on the outer layer. The method requires that the steak is baked in the over before searing in a pan with your favorite aromatics such as fresh garlic, rosemary, or thyme.
Worried about the doneness of the steak?
I found that using a meat thermometer comes in handy more than you’d think! You can pick one up from any local grocery store of even amazon, I have one in my store if you’re interested! I’ve included the temperature ranges for your desired level of doneness. I hope that this helps.
Rare (not recommended); 125 F
Medium Rare (red center): 135 F
Medium (pink center): 145 F
Medium Well (slightly pink center): 150 F
Well(absolutely no pink center, don’t do this): 160 F
How to Reverse Sear
- The most important thing to remember is that is the steaks will cook evenly if it has been brought to room temperature. You can do this by setting your steaks out to rest for up to 30 minutes before cooking.
- Season your steaks with salt, pepper, & granulated garlic and onion. You can also use your favorite steak seasoning blend.
3. Place steaks on a baking sheet or cast-iron skillet and place in the oven for 15 minutes or until the internal temperature have reached 90 F.
4. Once the steak is finished in the oven, place on the stove on high heat with 2 tbsp of butter. Add fresh garlic and/or thyme or rosemary for added flavor.
5. Sear the steak for two minutes on one side and a minute on the other. Spoon the melted butter on the steaks and remove from the heat to let the steak rest.
6. Top with butter and fresh rosemary or thyme and don’t forget to tag me in your pictures @elle.thefoodie!