![]() Aim for an internal temperature of 120 to 125✯ (49 to 52✬) for medium-rare or 130 ✯ (50✬) for medium.Sear the steaks on each side in the hot oil or fat for about 2 minutes, or until the desired doneness internal temperature is reached.I use vegetable oil or clarified butter like ghee. Turn the heat to high, once the pan is hot add oil that has a high smoke point temperature.Remove preheated cast iron skillet from the oven and transfer it to the stovetop.The steaks will finish cooking in the skillet and continue to increase in temperature, so you don’t want to cook the steak in the oven completely. Once 15 minutes passes, check the temperature and continue checking every 5 minutes until you hit: When cooking the steak in the oven, use an instant-read meat thermometer to check the internal temperature of the thickest part of the steak. Place the steaks on the wire rack and season both sides with salt and pepper.Dry the surface of the steaks with paper towels to remove excess moisture.Line a baking sheet with foil and then place a wire rack on top.This process will kickstart the cooking process and speed up the time it takes to sear the surface. Place a large cast iron skillet or heatproof pan in the oven to preheat.Place the oven rack in the center position and another below in the lower third.Chose quick-cooking, high-quality steak (USDA prime or choice) with some marbling, like ribeye, top sirloin, new york strip, porterhouse, or filet mignon. More affordable than using a Sous Vide, but a similar cooking process.Ĭooking a steak using this method is best for thicker cuts, minimum 1 1/2-inch to 2-inch thick pieces.Finishing the cooking in a pan allows for a flavorful sauce to be made using the fond and pan drippings.Pan-searing at the end of cooking in a preheated cast iron skillet creates a beautiful crust by the Maillard Reaction.A thick cut of beef can be gently cooked to nearly the right level of doneness.More consistent pink internal color, while limiting cooked grey edges.Slow and even heat in the oven provides more control and prevents overcooking.The warm oven dries the surface which removes the moisture for more efficient and effective pan-searing later on.Instead of searing the steaks first in a hot pan until cooked to the desired doneness, thick-cut steaks are heated in a moderately warm oven at 275☏ (135✬) and then seared afterward in a preheated cast iron skillet. With just a few simple changes like gently cooking the beef at a low temperature in the oven first, and then searing it at the very end will undoubtedly result in delight and high fives! Follow this step-by-step guide on how to reverse sear a steak. The good news, using the reverse sear steak method will allow for more controllable odds of making the perfect steak while maximizing its flavor. ![]() This process can be especially frustrating when you’ve paid big bucks for the better cut of meat. However let’s be honest, sometimes you nail just the right temperature, and other times the beef is too rare or just slightly overdone. Most home cooks have prepared a thick cut of filet mignon or ribeye by pan searing, a conventional method to get a golden crust and pink center. I’m a fan of this technique as it provides more control of the internal temperature, a stunning browned crust, and a more tender piece of beef. The process involves baking in the oven followed by searing on a pan. The reverse sear method might change the way you cook a thick steak forever.
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