How to Reverse Sear a Steak

Reverse Sear Steak

This is hands down the BEST way to cook steak that I've found! It's a close to foolproof as it comes, folks. Tender, juicy and cooked to your preferred temperature too.

Today, I attempted to cook my first ribeye steak. I've found them a bit intimidating until now, maybe because of the size (mine were one pound each), or the price (11.99/pound ugh), or both. But I have been absolutely craving a fatty steak since I went zero carb, so I decided to take the plunge and learn how to cook a steak correctly.

First of all, pick some good meat. It doesn't have to be “prime” rated meat, but when you're choosing your meat at the store it's preferable if the steak is at least 1 inch thick. Mine was 1 inch and I would have preferred a bit thicker cut, but in my opinion 1 inch is the minimum. Look for a good fatty marbling, and compare all of the packages available to you at the store.

Second, get all of your gear together and preheat your oven to 250 degrees. You will need a meat thermometer to take some of the guessing out of the cooking process. I like the one with the cable so you can have it in your meat the entire time it's cooking, not the instant read kind. Also, I use a broiling pan with a rack. I prefer the thinner rod rack instead of the traditional size rack since more air gets under the steak. I'm not saying that you NEED this stuff, so please still do the reverse sear without it, but these items will make it easier for you.

Ok now the good stuff. Get your meat out and season it the way that you like. I prefer Montreal steak seasoning myself. Place the steak on the rack in the pan, and pierce the steak's side (not the top of the steak) with the thermometer, pushing in so it's positioned in the dead center of the steak. Then cook your steak until it hits about 123 degrees (for rare). This process took about 45 minutes for my 1 inch thick 1 pound ribeye. When they're done – take out the steak(s) and let them rest for about two minutes.

When your steak is approaching doneness, get your cast iron or other saute pan ready by heating it to at least medium high and putting in a glob (scientific food term) of bacon grease (enough to coat the pan plus extra). Place the steaks in the pan and sear for about 1-2 minutes on each side, or enough to get them to the darkness that you like.

Let the steaks rest about 5 minutes and then – EAT!

Ribeye Steak

 

 
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