REVERSE-SEAR STEAK RECIPE BY TASTY
There are many, many ways to cook a steak, and each person likes theirs juuuuust a tad differently. But did you know you can reverse-sear a steak? Yup, that's a thing. Seasoned with some fresh rosemary and thyme and slathered generously with butter, this reverse-sear steak method might change the way you cook your steak for good. Give it a try now.
Provided by Robert Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F/95°C.
- Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
- Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
- Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
- Sear the steak for 1 minute on one side, then flip.
- Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
- Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
- Turn the steak on its side and cook to render off any excess fat.
- Enjoy!
Nutrition Facts : Calories 525 calories, Carbohydrate 2 grams, Fat 48 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams
HOW TO REVERSE SEAR A STEAK
The reverse sear method might change the way you cook a thick steak forever. The process involves baking in the oven followed by searing on a pan.
Provided by Jessica Gavin
Categories Entree
Time 40m
Number Of Ingredients 5
Steps:
- Line a sheet pan with foil and place a wire rack on top, set aside.
- Adjust oven rack to the center position and preheat oven to 275ºF (135ºC).
- Place a large 12-inch cast iron skillet in the oven to warm, on a rack below the center rack.
- Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack.
- Generously season the meat with salt and ground black pepper on both sides.
- Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness. See notes for target temperatures of the steak.
- Remove the steaks from the oven and set aside.
- Remove the cast iron pan from the oven and transfer to the stovetop.
- Heat pan over high heat and add oil.
- Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
- Sear the first side until a deep brown crust is formed, about 2 minutes.
- Carefully flip the steaks over and sear about 1 ½ to 2 minutes.
- Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.
- OPTIONAL: Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.
- Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.
- Serve steaks warm.
Nutrition Facts : Calories 445 kcal, Protein 49 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 159 mg, Sodium 125 mg, ServingSize 1 serving
GRILLING THICK STEAKS - THE REVERSE SEAR
Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature (unless you are a black and blue fan). The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The steak is then grilled at high temperature to get the appropriate crust.
Provided by Eric Davis
Categories Meat and Poultry Recipes Beef Steaks
Time 46m
Yield 4
Number Of Ingredients 5
Steps:
- Season steak generously with salt and black pepper on both sides.
- Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.
- Preheat one side of the grill to about 250 degrees F (121 degrees C).
- Place steak on the cool side of the grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.
- Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.
- Cook steak until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak back to plate. Cover with aluminum foil and let rest before serving, about 5 minutes.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 0.2 g, Cholesterol 91.8 mg, Fat 30.8 g, Fiber 0.1 g, Protein 28.9 g, SaturatedFat 10.9 g, Sodium 159.5 mg
REVERSE-SEAR STEAK
The first time my dad went to the Pacific Dining Car in Los Angeles was in the 1950s. His mother, my Nanny Lolo, loved it. She was fussy about steaks, and it was (and still is) one of the best steakhouses in LA. When I want steak at home, I think of the Pacific Dining Car's classic steaks, but with an updated way of cooking them: the reverse-sear method. The reverse-sear method was made famous by J. Kenji Lopez-Alt, as the way to get the perfect steak, every time. I usually hate techniques that feel like gimmicks--I like to cook things simply with as little fuss as possible. However, I tried it myself, and honestly...the hype is true. It takes more time, but it's easy and the best way to get a perfect steak. The key is to use a very thick slab of meat. If you use a thin steak, this process won't work--you'll cook it through too quickly.
Provided by Claire Thomas : Food Network
Time 8h50m
Yield about 2 servings, depending on the size of the steak
Number Of Ingredients 5
Steps:
- To get an extra-crispy crust, place the steak on a wire rack set over a baking sheet and leave, uncovered, in the refrigerator overnight. The air in the refrigerator is dry and will help dry the outside of the steak.
- When ready to cook, preheat the oven to 250 degrees F.
- Generously season the steak all over on both sides with salt, pepper, garlic powder and mushroom powder if using.
- Place the steak, still on the wire rack and baking sheet, directly into the oven. Cook, checking the internal temperature occasionally, for 20 to 40 minutes. Ideally you want the steak to be 120 degrees F for medium-rare/medium, which is my favorite.
- Just before the steak comes out of the oven, heat a dry cast-iron skillet over high heat for 1 minute. Add the butter, then immediately add the steak to skillet and cook until each side is crusty and well browned, about 45 seconds per side, pushing down to sear. Using tongs, hold the steak sideways to sear the edges. Serve right away; there's no need to let reverse-seared steaks rest.
THE BEST REVERSE-SEAR METHOD FOR THICK STEAKS
This is a flavorful way to easily cook 2-inch steaks in your kitchen. This oven-to-stovetop method will make your steaks tender and juicy and create an awesome golden brown crust. Cooking your steaks in a low-temperature oven allows for great control over the temperature. Use a remote thermometer probe that provides the temperature reading throughout the process if you can. Finish the steaks by searing in a hot cast iron pan, basting with butter, herbs, and garlic to form a nice glaze.
Provided by Howard
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 1h45m
Yield 2
Number Of Ingredients 8
Steps:
- Remove steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
- Position racks in the middle and lower third of the oven. Place a cast iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Pat the steaks dry with a paper towel and season generously on all sides with salt and pepper. Place on the wire rack on the baking sheet.
- Bake in the preheated oven for 40 minutes. Continue baking, checking internal temperature every 10 minutes, until steaks reach 120 degrees F (49 degrees C) for medium-rare. Remove from the oven and set aside.
- Use an oven mitt to remove the hot cast iron skillet from the oven. Set it over medium-high heat on the stovetop. Add oil; heat until it barely starts smoking. Carefully add the steaks, releasing them away from you so the oil doesn't splatter in your direction. Cook until a golden crust forms, turning only once, 2 minutes per side. Use tongs to stand steaks on their sides to render any fat.
- Reduce heat to low and add butter, rosemary, and garlic. Baste steaks with the butter mixture using a spoon, about 3 minutes. Move steaks onto a cutting board and let rest for about 10 minutes.
- Serve steaks whole or sliced, finished with sea salt flakes.
Nutrition Facts : Calories 568.1 calories, Carbohydrate 5.8 g, Cholesterol 123.1 mg, Fat 52.1 g, Fiber 1.9 g, Protein 20.7 g, SaturatedFat 14.2 g, Sodium 5964.3 mg, Sugar 0.1 g
THE CORRECT WAY TO REVERSE SEAR A STEAK
The ideal steak is tender, juicy, and flavorful. The reverse sear method allows you to achieve that perfection every single time. The process is simple: All you do is cook gently over indirect heat, then sear over high heat. High heat causes muscle fibers to contract and squeeze out moisture. You...
Provided by Danielle Prewett
Categories Main
Number Of Ingredients 4
Steps:
- Season steaks generously with either coarse salt and pepper or your favorite steak rub. You can do this step several hours or even a day in advance.
- Preheat an oven or smoker to between 225 and 275 degrees. A lower heat setting will yield a juicier steak because the heat is gentle, but it takes much longer to reach the desired internal temperature.
- Drizzle the steaks with a thin layer of oil and place them on a metal rack set inside a cookie sheet to catch drippings. If you're using a smoker, you can set the steaks directly on the grilling rack. This allows airflow and keeps the exterior dry. You'll need that to achieve a good crust when you go to sear it at the end.
- Insert an oven-safe thermometer in the meat at the thickest point and place the meat in the oven or smoker. You'll need to know where the internal temp stands throughout the process to avoid having to constantly open the door and prick the meat with a probe. Pull the steaks when they reach about 15 degrees below your target temperature.
- For a final target temp of 125 degrees (rare), pull from oven at 110 degrees. For a final target temp of 130 degrees (medium-rare), pull from oven at 115 degrees. For a final target temp of 135 degrees (medium), pull from oven at 120 degrees.
- Let the steaks rest on the counter while you pre-heat a frying pan over high heat. Add a drizzle of oil and swirl to coat the bottom. When the pan is smoking hot, lay the steaks down and sear for about 30 seconds on each side. At this point you can add herbs and butter and baste the steaks for more flavor.
- You don't need to let the steaks rest because they were cooked so gently in the oven. Don't feel guilty about digging right in!
- *If cooking bear or hog loin, you'll want to make adjustments so that the final target temp is 165 degrees, which means you'll take it out of the oven at 150 degrees. For a thick turkey breast, you want to aim for a final temp of 155 to 160 degrees and remove it at 140 to 145 degrees.
REVERSE-SEARED STEAK RECIPE
Steps:
- If Cooking on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate .
- Set steak(s) on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. Cooking time can vary greatly, so check the steaks often.
- Transfer steak(s) to a platter and tent with foil. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed.
- Return steak(s) to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away.
Nutrition Facts : Calories 1878 kcal, Carbohydrate 0 g, Cholesterol 565 mg, Fiber 0 g, Protein 173 g, SaturatedFat 51 g, Sodium 1064 mg, Sugar 0 g, Fat 126 g, ServingSize Makes 1 or more steaks, UnsaturatedFat 0 g
REVERSE SEARED RIBEYE
Provided by Jeff Mauro, host of Sandwich King
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 225 degrees F.
- Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
- Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
- Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.
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GRILLED TOMAHAWK STEAK (LONG BONE RIBEYE, REVERSE SEARED)
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5/5 (12)Category GrillingCuisine AmericanTotal Time 1 hr 30 mins
- At least an hour before cooking, sprinkle the meat evenly with the salt and pepper. This can be done as early as the night before; cover the steaks with plastic wrap and refrigerate, then take the steaks out when you start heating the grill.
- Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. Then I put the grate on the grill and brush it clean.
- Put the steaks on the grill over indirect heat, away from the lit coals, with the bone side of the steaks facing the heat. Close the lid, and position the air holes directly over the steaks. Cook the steaks with the lid closed; after ten minutes, flip the steaks and swap them so the steak that was farther away from the heat is now closer. The steaks are ready for searing when they reach 115°F internal in the thickest part, about 20 minutes of indirect cooking. (115°F is medium rare. Cook to 105°F to 110°F for rare, 125°F for medium. Beyond that…buy a thinner steak.)
- Move the meaty part of the steaks directly over the coals, with the bones hanging over the indirect heat part of the grill. Sear the steaks, flipping every minute or two, until they are browned and crusty, about 6 minutes. Move to a large (and I mean LARGE) serving platter.
HOW TO REVERSE SEAR A STEAK - OMAHA STEAKS
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Estimated Reading Time 5 minsPublished 2020-01-30
- Thaw. Your steak needs to be completely thawed. You can use several thawing methods, including a quick-thaw method with cold water. If you have a really big steak like a King Cut, you may need 48-72 hours to completely thaw.
- Season. Remove excess moisture on your steak with a paper towel and season both sides with salt and pepper or Omaha Steaks Seasoning. If time allows, we recommend an overnight dry brine.
- Cook Low & Slow. In the Oven: Preheat your oven to 250F. Place the steaks on a baking rack to elevate for airflow around the beef. Cook until the internal temperature is 10 degrees below your desired doneness (so if you’re aiming for 130F, take them out of the oven at 120F.
- Sear. On the stove: When your steaks reach temperature, remove them from the oven and set aside. Place your skillet on the stovetop and turn the heat to high.
- Rest and Enjoy. Let your steak rest at least five minutes to allow the juices to redistribute then slice against the grain to enjoy tender, delicious steak with a perfect flavorful, brown crust.
COOKING RIBEYE STEAK TENDER AND JUICY ... - SIP AND FEAST
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- Season Ribeyes on wire rack and baking tray setup. Lay foil under wire rack for an easier cleanup. Pat steaks dry then add about 1/2-1 tsp of salt and 1/8 tsp of pepper per steak. Salt generously! Remember the steaks are thick.
- Place steaks in oven and cook for about 1 hour for 2 inch thick steaks. Time will vary based on size of steak. Start checking temperature of steaks with an instant read thermometer at 45 minute mark.
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- Roast the ribeye until the steak has reached your desired internal temperature (105 degrees for rare, 115 degrees for medium-rare, and 125 degrees for medium). This should take approximately 2 hours. Use an instant-read meat thermometer to test doneness.
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- Preheat Smoker to 225 degrees Fahrenheit with your favorite wood. While smoker warms up, coat the steaks with olive oil and a generous amount of steak seasoning.
- Place steak in smoker for 45 minutes or until the internal temperature reaches 115 - 120 degrees F for a rare steak. Then increase the temperature to 500 degrees Fahrenheit on your grill or smoker. Alternatively you can finish over cast iron on the stove top if using an offset smoker.
- Place steaks over direct heat and grill each side for 3 - 4 minutes or until you get nice char marks. Pull the steaks when the internal temperature of the steak is between 125 and 130 degrees F.
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- If you have time, prep the steaks the night before by applying a generous amount of kosher salt and placing uncovered on a rack in the refrigerator.
- Place the steak on the cool side of the grill and close the lid. Cook until the internal temperature reaches 80°F.
- Flip the steak to ensure it heats through evenly. At this point you can start your charcoal chimney for the final sear.
HOW TO REVERSE SEAR A STEAK - MY KITCHEN SERENITY
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5/5 (6)Total Time 1 hr 15 minsCategory Main CourseCalories 640 per serving
- Place top oven rack in center position and pre-heat oven to 250°F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. If desired, place a wire rack over the baking sheet.
- Place steaks on the baking sheet or wire rack and generously season both sides with salt, pepper, and garlic powder. Let rest for at least 20 minutes prior to roasting.
- Place the steaks in the oven. After 20 minutes, check the internal temperature with an instant read thermometer and continue checking every 5 minutes until you reach 90 to 95ºF (32 to 35ºC) for medium-rare; or 100 to 105ºF (38 to 41ºC) for medium.
- Remove the baking sheet from the oven and transfer the steaks to a large, rimmed plate. Cover with foil and rest for 10 minutes.
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- Select Your Cut. Thick cuts of meat are best for reverse searing; aim for at least 1½ to 2 inches thick. (Thinner cuts will dry out and wind up overcooked.)
- Pat Meat Dry and Season. A dry surface leads to a crispier crust when the meat is seared. Take a paper towel and press gently against the flesh on one side, then flip and repeat on the other.
- Prep for Roasting. You can roast your steak or chicken in the oven or on the grill. Both will yield good results, so it’s more a matter of personal preference.
- Roast. Roast meat in the oven or on the grill slowly (with grill closed) at low temperature for 30 minutes to an hour. On the grill, flip meat occasionally for more even cooking.
- Sear. Here again, you can either finish your roasted meat by searing on a stovetop or by using a grill. The results are quite similar so it’s more a matter of convenience and personal preference.
- Let Meat Rest. For juiciest results, tent your food with foil or cover with a pan lid (so everything stays warm), and let rest five to 10 minutes. Top with a pat of butter and a sprinkling of fresh herbs.
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