The Ultimate Reverse Sear Steak

Unlock restaurant-quality reverse sear steak at home! My easy method for ribeye (or strip) guarantees a perfect crust and edge-to-edge pink. You won't believe how simple it is! Get the recipe!

Recipe Introduction

Quick Hook

Ever wondered how restaurants get that perfectly cooked steak? honestly, it's easier than you think. this recipe is all about the reverse sear steak method, and it'll give you steakhouse quality at home.

We're talking seriously juicy, tender, and packed with flavour.

Brief Overview

This method, often used in professional kitchens, ensures even cooking from edge to edge. this reverse sear ribeye oven trick gives you the same level of control that the best chefs would aim for.

It's surprisingly simple, but requires a bit of patience and about an hour to an hour and 15 minutes to create two servings of pure porterhouse steak recipe perfection.

Main Benefits

The reverse sear steak method is a game-changer because it prevents overcooking. also, cooking your medium rare steak in oven saves you from dried-out edges.

Plus, steak is loaded with protein and iron, which is always a good thing, right? this recipe is great for a special occasion dinner.

Prep Talk

Alright, let's get down to the nitty-gritty. First, we'll talk ingredients.

• Steak selection: for this reverse seared ribeye steak , you'll want a good cut of beef – ribeye , new york strip, or filet mignon all work beautifully.

  Ideally, you want a thick cut, about 1 ½ to 2 inches thick.

• Seasoning: next, we need flavour. think olive oil, kosher salt (or sea salt if you're fancy), freshly ground black pepper, a few cloves of smashed garlic and maybe a couple of sprigs of rosemary if you're feeling adventurous.

  Some people like to use the best steak marinade in existence , but, trust me, simplicity works wonders here.

• Equipment check: you'll also need your oven, a baking sheet, an oven-safe wire rack, an instant-read meat thermometer (crucial!), and a heavy-bottomed skillet – cast iron is the absolute boss for searing.

  And, of course, a pair of tongs.

Time for the Magic

Now, before you start preheating the oven, pat that steak dry with some paper towels. sounds weird, i know, but it helps to get that perfect crust later.

Season the steak generously with salt and pepper on both sides. set it on that wire rack over the baking sheet.

Next, preheat your oven to 250° f ( 120° c). pop the steak in and let it bake low and slow until it reaches your desired internal temperature.

Use the meat thermometer, it's your friend here. we're aiming for: rare: 120° f ( 49° c); medium-rare: 125° f ( 52° c); medium: 135° f ( 57° c); medium-well: 145° f ( 63° c).

The Sizzle

Now, for the fun part! once the steak hits the right temperature, pull it out of the oven. heat a good glug of olive oil in that cast-iron skillet over high heat until it's smoking hot.

Carefully place the steak in the skillet. sear it for about 1- 2 minutes per side, until you get a deep brown, glorious crust.

If you're feeling fancy, add the smashed garlic, rosemary, and a knob of butter to the pan. baste the steak with that delicious, herby butter as it sears.

The final crust is what sets a good strip steak recipe from the very best.

Relax Time

Remove the steak from the pan and place it on a cutting board. this is the hardest part: let it rest for a good 10 minutes before slicing.

This allows the juices to redistribute, making the steak even more tender and flavorful. slice against the grain and serve.

So there you have it, the ultimate Cooking Ribeye Steak guide. Enjoy!

Alright, gather 'round, steak lovers! We're about to dive into the wonderful world of reverse sear steak . Honestly, once you try this method, you'll never go back.

Ingredients & Equipment: Let's Get Sorted!

So, here's the lowdown on what you'll need to nail the perfect reverse sear ribeye oven beauty. don’t stress, most of this is probably already hanging about in your kitchen.

I tell you, my best tip for cooking is always start prepared!

Main Ingredients

This section is a bit like the heart of your porterhouse steak recipe . get these bits right, and you're halfway there! this is no joke; this technique is also great for reverse sear ribeye steak .

I had a friend swear that reverse searing was only for cuts like fillet. he was stunned to get a perfectly cooked ribeye.

• Ribeye steak: 1 (1 ½ - 2 inch thick) – About 1-1.5 lbs (or 450-680g for you metric types). Look for good marbling! You want nice streaks of fat running through it. That's where all the flavour lives! If it looks a bit pale and sad, give it a miss. You can use Strip Steak Recipe as well.
• Olive Oil: 2 tablespoons ( 30ml ). Nothing fancy, just your regular stuff.
• Kosher Salt: 2 teaspoons ( 10g ). Don’t scrimp on the salt. It's key for seasoning.
• Black Pepper: 1 teaspoon ( 5g ). Freshly ground is always better!
• Garlic: 2 cloves , smashed. Just give them a good whack with the side of your knife.
• Fresh Rosemary: 2 sprigs . Optional, but adds a lovely herby touch.
• Unsalted Butter: 2 tablespoons ( 30g ). Also optional, but who says no to butter? Honestly!

Seasoning Notes

Right, spices are the secret weapon! for the best steak marinade in existence , i always love to season my ribeye with smoked paprika, garlic powder, and a little bit of onion powder before cooking.

You could go the route of dried herbs instead of fresh, simply reduce the quantity by half. also don't forget that salt before cooking helps to tenderize the meat, which results in a better sear.

Equipment Needed

Listen, you don't need a fancy restaurant kitchen to nail a medium rare steak in oven ! keep it simple: i was a little intimidated the first time i attempted a cooking ribeye steak , but it was really easy.

• Oven: Obviously!
• Oven-safe wire rack: To let the air circulate around the steak.
• Baking sheet: To catch any drips.
• Instant-read meat thermometer: This is non-negotiable. Get one! It's the only way to make sure your steak is cooked to perfection!
• Heavy-bottomed skillet: Cast iron is the king here. But anything that holds heat well will do.
• Tongs: For flipping that beauty!

Okay, mate, here's that section you wanted. I've tried to make it sound like I'm just chatting away, with a bit of "me" thrown in. Hope it hits the spot!

Cooking Method: Cracking the Reverse Sear Steak Code

Honestly, the reverse sear steak method changed my life. okay, maybe that's a bit dramatic, but seriously, it's the best way to cook a ribeye steak at home, hands down.

You know, i used to be terrified of cooking a decent porterhouse steak recipe . it always came out either shoe leather or mooing.

Now? restaurant-quality every time.

Prep Like a Pro: The Secret Mise en Place

Essential mise en place , my friends, is your best mate in the kitchen. first, take your strip steak recipe out of the fridge a good 30 minutes before cooking.

This helps it cook evenly. then, pat that baby dry with paper towels. next, season it generously with kosher salt and black pepper.

Like, really get in there. trust me, this is super important! having all your ingredients prepped (garlic smashed, rosemary ready) will save you a right headache later.

From Oven to Amazing: The Reverse Searing Steak Process

Right then, here's how we nail this reverse sear ribeye oven technique:

1. Preheat your oven to 250° F ( 120° C) . Low and slow is the key here.
2. Place the seasoned steak on a wire rack over a baking sheet. This lets the air circulate and cook it evenly.
3. Bake until it reaches your desired internal temperature. For medium rare steak in oven , aim for 125° F ( 52° C) . Use a meat thermometer, it's your best pal here.
4. Heat some olive oil in a heavy-bottomed skillet (cast iron if you've got one) over high heat. Get it smoking hot!
5. Sear the steak for 1- 2 minutes per side , until you get a gorgeous crust. Add some butter, garlic, and rosemary during the last 30 seconds for extra flavour. Baste that baby!
6. Let it rest for at least 10 minutes before slicing. Don't skip this!

Pro Tips and Tricks: From Good to Great

One thing i learned the hard way is to dry brine the steak. sprinkle salt all over it a few hours before cooking.

Then leave it in the fridge. trust me, you won't regret it!. honestly, the best steak marinade in existence is salt, pepper and time.

Another tip? don't overcrowd the pan. cook one steak at a time for a perfect sear. avoid cooking ribeye steak more than one at a time.

Recipe Notes for Your Perfect Reverse Sear Steak

Alright, let's dive into some extra bits to really nail that reverse sear steak . Honestly, it's the little things, you know? It makes all the difference.

Serving like a Pro!

Want to impress your mates? first up, let that steak rest. like, seriously, ten minutes . then, slice it against the grain.

Fan it out on a plate. drizzle with pan juices. ta-dah! you've got restaurant-worthy plating. for sides, think creamy mash or some simply steamed green beans.

Bang on! for drinks maybe a nice red wine.

Storage Savvy

Got leftovers? rare, i know! pop that reverse seared ribeye steak into an airtight container. it’s good in the fridge for up to three days.

Fancy freezing? slice it first, then wrap it well. reheating? gently does it. low and slow in the oven. or, slice it cold into a salad.

Delicious! remember, always reheat it slowly to prevent drying out. aim for a medium rare steak in oven type of warmth.

Variations: Mixing it up!

Feeling adventurous? for a gluten-free twist, make sure your marinade, if you are using one, is gluten-free. you can also adapt our porterhouse steak recipe by using coconut aminos instead of soy sauce.

Seasonal swaps are fun. in summer, try a chimichurri with fresh herbs. winter? a red wine reduction. easy peasy! or even try using the best steak marinade in existence but don't over marinate!

Nitty-Gritty Nutrition

Alright, quick rundown. a reverse sear steak is packed with protein. it’s got iron, too. keep an eye on the fat content, especially if you're watching your waistline.

Think of it as a treat. not an everyday thing, yeah?

So, there you have it. all the insider tips to make this reverse sear steak your own. it's a fantastic strip steak recipe , or a brilliant way of cooking ribeye steak .

Give it a bash! don't be scared to experiment. and remember: reverse searing steak is simpler than you think. you got this!

Frequently Asked Questions

What exactly is a reverse sear steak, and why should I bother?

Think of a traditional steak cooking method as a fry-up, whereas a reverse sear steak is more like slow-cooking, then finishing with a hot pan. The reverse sear steak method involves cooking the steak at a low temperature in the oven first, then searing it in a screaming-hot pan. This gives you an evenly cooked interior with a perfectly crisp, brown crust – that Maillard reaction everyone raves about!

How do I know what internal temperature to aim for when cooking my reverse sear steak?

The internal temperature dictates the doneness of your steak. Use a reliable meat thermometer for accuracy, and remember that the temperature will rise a few degrees as it rests. For reference, aim for 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium, and 145°F (63°C) for medium-well. Anything beyond that and you're venturing into well-done territory, which some folks like, but purists might give you the side-eye!

Can I use any cut of steak for a reverse sear steak?

While the reverse sear steak method works beautifully with many cuts, thicker steaks (1.5-2 inches) are ideal because they have more time to develop flavor during the low-temperature cooking process. Ribeye, New York strip, and filet mignon are excellent choices. Thinner steaks can also be reverse seared but be mindful of overcooking during the searing process.

What if I don't have a cast iron skillet? Can I still reverse sear a steak?

Absolutely! While cast iron is the gold standard for searing because of its excellent heat retention, any heavy-bottomed skillet will work. Stainless steel is a good option. Just be sure to get it smoking hot before adding the steak. If your pan is too thin, it might lose heat too quickly when the steak goes in, hindering the crust formation. You want that sizzle, mate!

How long can I store leftover reverse sear steak, and what's the best way to reheat it?

Cooked steak can be stored in an airtight container in the fridge for up to 3-4 days. To reheat without drying it out, consider a gentle approach. The sous vide method is ideal, but if you don't have one, try a low oven (250°F / 120°C) with a little bit of beef broth in the pan to add moisture, or slice it thinly and use it in sandwiches or steak salads to avoid reheating altogether.

Is reverse searing a steak a healthy cooking method?

Reverse searing itself doesn't drastically alter the nutritional content of the steak. It's more about achieving optimal flavor and texture. The overall healthiness depends on the cut of steak you choose (leaner cuts are lower in fat), the amount of added fat (oil, butter), and your portion size. As with all things, moderation is key. And remember, steak is a good source of protein and iron!

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