How to Make the Best Steak You Will Ever Eat
How the reverse-sear method turns out the perfect steak every time.
If you haven’t tried the reverse-sear method yet, you don’t know what you’re missing. To cook a steak the traditional way, you sear your steak in a hot pan before finishing in the oven. But to reverse-sear a steak, you cook the meat to desired doneness in a low-temperature oven before searing it in a hot pan. This revolutionary method produces a steak that is the perfect temperature all the way through with a gorgeous crust. A traditionally seared steak is often overcooked or undercooked inside and finding the perfect temperature is a guessing game. This Saturday on The Kitchen, Jeff shows us how this low-and-slow method turns out a perfectly cooked steak every time.
Step 1: Season Aggressively
Jeff takes two massive bone-in rib eye steaks and brings them to room temperature. He then liberally seasons all sides of the steak with salt and pepper, even the ends. “When we’re talking about seasoning like a pro,” says GZ. “Nobody puts enough salt and pepper on a steak. It’s basically salt crusted.” Katie chimes in, “It’s impossible to put too much salt on that piece of meat.” If possible, leave the seasoned meat inside the fridge to dry out overnight and use a well-marbled cut so that the rendered fat makes every bite buttery.
Step 2: Cook Low and Slow
The seasoned meat goes into a 225-degree oven for about an hour but the time will vary depending on the thickness of your steak. The most important part of reverse searing is an instant read thermometer, because you will never be able to guess the internal temperature, says Jeff. Look for 115-degrees for medium rare and 125-degrees for medium.
Step 3: Sear
The next step is to heat a cast-iron pan over medium-high heat until it is very hot and add a drizzle of oil. Sear the meat for about two minutes per side for a to-die-for crisp crust. Next add a knob of butter and spoon the hot butter over the steak while tilting the pan. And don’t forget to sear the ends.