Cooking Steaks Just the way you want them can be tricky. After years of trying to learn to cook steaks o the grill or in a frying pan to the exact right doneness. (I like mine medium to medium rare) My husband discovered a trick that works every time. It’s called a Reverse sear. It allows the inside to be cooked to a nice even medium rare, while still getting that nice crispy layer on the outside of the meat. Don’t tell him that /i shared his secret, But here’s how he does it.
- Rub the meat with a generous amount of salt and garlic. Wrap the meat in plastic wrap and put in the frig for 24 hours.
- After 24 hours of seasoning the meat you are ready to cook it. Preheat the oven to 225 degree Fahrenheit. Place the Meat on a baking sheet in the oven until the internal temperature of the steak reaches 115 degrees. The amount of time will depend on how think the meat is. We did a nice thick 2 inch steak and it took about 45 minutes to reach 115 degree internal temperature. Remove the steak from the oven and let it rest while you heat up the pan.
- Now for the Sear. Heat a cast iron skillet on the stove top until scalding.Do not use any oil or butter in the pan. Use a cast iron grill weight to weigh down the meat in the pan. You don’t want to squish out the juices, just weight it to the pan. About 3-4 minutes per side until a nice dark sear appears on the meat.
Slice your perfectly cooked steak and serve. Your guests will be amazed!
Here is a video I found that , while he uses a slightly different timing and temperature, he explains the advantages of using the reverse rear method.