As many of you know, when cooking steak there is a degree of guesswork involved. Often you’ll cut into your grilled steak to find dry, grey and sad looking meat. Want to ensure this doesn’t happen again? Try the reverse sear technique. You put your steak in the oven BEFORE you sear it! Crazy no? No. By roasting it to begin with, you are getting the steaks exactly where you want them, so all you have to do is sear them in a (really, really) hot skillet to get the crust before serving. The steak has already reached 125F before you sear it. That gives you less moisture and a higher maillard reaction. (Read crispy crunchy crust) When you cook them entirely on the stove top or grill, you run the risk of overcooking the outer edges before the inside gets a chance to cook at all. The low and slow method will yield perfect medium-rare results throughout the steak, similar to the popular restaurant technique of cooking sous-vide.
Here’s what you need:
- 2 Bone-in ribeye steaks
1. Sprinkle the meat with salt and pepper on both sides. (Dont be shy) Place the steaks on a cooling rack on top of a baking sheet. Insert a thermometer into the thickest part of the steak.
2. Bake at 275F until your 15 degrees under the temperature you want to serve your steak at. We baked ours for 45 minutes, until it reached 125F.
3. Remove from the oven, and let it rest for 15 minutes.
4. Heat a cast iron skillet, or a BBQ.
5. Sear the steak for 1 minute on each side, until a crispy brown crust has formed.
6. Slice and serve!