Reverse Seared Steak

Reverse Seared Steak

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Pamela Rappaport


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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5 Min
1 Hr 10 Min


How to Make Reverse Seared Steak


  1. Preheat oven to 225 degrees. Bring steak to room temperature.
  2. Salt, pepper, and season steak. Place on a rack over a sheet pan. This allows it to cook more evenly.
  3. Bake 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.
  4. Remove and let rest for 10 minutes.
  5. Finish 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.

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About Reverse Seared Steak

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southern

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