reverse seared steak
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Reverse searing is a way to get steaks that are perfectly cooked all the way through. You won't have that thick ring of overcooked meat on the outside with a thin strip at the desired doneness in the middle. It will be nicely pink almost to the edge and from end to end. Resting it between the oven and the grill means you can serve it directly from the grill without resting it again.
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prep time
5 Min
cook time
1 Hr 10 Min
method
Bake
Ingredients For reverse seared steak
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thick cut steak of choice, at least 1 1/2 to 2 inches thick
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salt and pepper
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seasonings of choice
How To Make reverse seared steak
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1Preheat oven to 225 degrees. Bring steak to room temperature.
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2Salt, pepper, and season steak. Place on a rack over a sheet pan. This allows it to cook more evenly.
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3Bake at 225 degrees until internal temperature reaches 120 degrees. Time will depend on the size of your steak. A 2 inch filet takes 45 minutes to an hour.
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4Remove and let rest for 10 minutes.
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5Finish on grill or in oiled cast iron pan to create desired crust. Cook until desired temp for you doneness. I cook to 125 for perfect medium rare.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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