Reverse-Seared Steak

By Mikhaila

Reverse-Seared Steak

Reverse-Seared Steak

One of the best methods for steak: start it low, cook it slow, then quickly sear or grill for a beautiful crust.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 6 minutes
Total Time 6 minutes

Ingredients

  • 2-2.5 inch ribeye or striploin/NY strip or porterhouse or bone-in cuts
  • Salt
  • 2-3 tbsp of tallow
  • Oven
  • Wire rack
  • Baking tray and tin foil
  • Cast iron or heat proof pan/skillet

Instructions

  1. Choose thicker cuts, a minimum 2-2.5 inches thick. Anything below this will cook too quickly and are better fried (or frozen and air fried).
  2. Place the oven rack in the center position and another below it to place a skillet on (to preheat).
  3. Preheat your oven to 180°F.
  4. Place a large cast iron skillet or heat proof pan in the oven to preheat.
  5. This process will kickstart the cooking process and speed up the time it takes to sear the surface.
  6. Line a baking sheet with foil and then place a wire rack on top.
  7. Dry the surface of the steak with paper towels to remove excess moisture.
  8. Salt the steak on both sides and place the steak on the wire rack.
  9. Use an instant-read meat thermometer while cooking to check the internal temperature of the thickest part of the steak. Once 15 minutes have passed, check the temperature and continue checking every 5 minutes until you hit: 90 to 95°F (32 to 35°C) for medium-rare or 100 to 105°F (38 to 41°C) for medium
  10. The cooking of the steak will be completed in the skillet and will continue to increase in temperature, so you don’t want to cook the steak in the oven entirely.
  11. Remove preheated cast iron skillet from the oven and set it on the stovetop.
  12. Turn the burner heat to high and add tallow.
  13. Sear the steaks on each side in the hot fat for about 2 minutes, or until you've reached your desired doneness (temperature measured with thermometer again). Don't forget to sear the edges of your steak a little bit too!
  14. Aim for an internal temperature of 130-135°F for medium-rare or 135-145°F for medium.

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