The Reverse Sear

The Reverse Sear: Cook a Perfect Steak Every Time

It’s payday and you’ve picked up a couple of thick, dry-aged matured bone-in ribeye steaks. Make sure you cook those babies perfectly every time. This may just be the best way to cook steak at home.

An overcooked steak is one of cooking’s most tragic tales. The problem with cooking steak is you always have to guess when it’s done exactly how you like it. When you cook them only on the stove top or grill, you risk overcooking the outsides before the middle gets a chance to cook properly.

Solution? Put your steak in the oven before you sear it. By roasting it first, you get the steaks exactly where you want them, so all you have to do is sear them in a really hot pan to get that crispy outside. This method will produce perfect medium-rare results, throughout your meat.

As always, a good steak needs nothing more than salt and pepper.

The Reverse Seared Steak
Ribeye steaks (3-4cm thick)
-    You could even do a head of fillet. Just tie it neatly so it cooks evenly.
Maldon salt and course black pepper

1. ROAST

• Preheat oven to 250° F / 120° C
• Place steaks on an oven rack, in a rimmed baking dish.
• Season well with salt and pepper.
• Roast in the oven for 45 min to 1 hour, until a meat thermometer reads 130°F / 55°C (for medium rare). Check them after about 30-minutes, as oven temperatures and steak thickness can vary.

Remove, and allow to rest for 5 minutes.

2. SEAR
In a very hot cast iron skillet or oven-safe pan, cook steaks one minute per side, until you get a good brown crust.

Rest another 5 min, slice and serve.