Cooking the perfect steak isn’t as tough as you think. Learn how to reverse sear steak, a low and slow method, to get the best medium-rare steak you’ve had.
How To Reverse Sear Steak | Homemade Recipes
One thing you don’t want to do is overcook your steak. Nothing is worse than preparing a great steak, only to end up with a dry and ultimately disappointing steak. While there are several methods to cooking, going the low and slow method is the best way to yield some great results. Reverse searing, which requires you to sear your steak after baking it, will give you a medium-rare steak that you won’t believe. Learn how to reverse sear steak, thanks to Redditor CrossCheckPanda, below.
- 1 1.2 – 2 inch steak (of your choice)
- dry rub
- Dry brine your steak with 1/2 tsp of salt per pound of meat.
- Place the steak in the fridge and let it cool for 1 to 2 hours.
- Remove the steak from the fridge and add dry rub if wanted.
- Cook the steak in the oven at 225F.
- Take the steak out of the oven when the lowest internal temperature is 115F (use a thermometer).
- Once you take the steak out of the oven, immediately sear it on an extremely hot grill or cast iron pan.
- Cut and eat the steak as soon as it’s done.
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