Saturday, February 15 2020

Reverse-Seared Steak

      If you're having trouble cooking the perfect steak, try the Reverse-Seared method. It is now my go-to way to cook steaks. I've tried grilling, pan-frying, broiling, and sear-roasting. Reverse-searing is the exact opposite of the latter. You first cook the steaks using low heat in the oven (approximately 25 minutes at 250°), then finish them off with a good sear on the stovetop in a pre-heated cast iron skillet. I use avocado oil in the skillet for its very high smoke point. Adjust the searing time to achieve your desired level of doneness.

Page top