Reverse sear

1. Preferably, let the steak sit out in the fridge over night, uncovered, un-seasoned.

2. Set your oven to 200deg.

3. Place the steak on a raised wire rack, UNSALTED and UNSEASONED and cook until it's about 5deg less than your desired final temperature. Remove and pat dry (this step is critical for a good crust and is the reason you don't salt. Salting the meat before cooking here just draws moisture to the surface, steaming the outside when you put it in the pan).

4. Wipe your skillet out lightly with high temperature oil. Set heat to high. When remaining oil begins to smoke, add a tablespoon of canola, coat, and then put your steak in the pan. Don't touch it for about three minutes, then flip after the pan has released the steak and the browning looks good (remember, it's already cooked).

5. After flipping, turn the heat down, add lots of butter, baste the steak (you can also add rosemary and some fresh cloves of garlic now if you want).

6. Do one final flip, baste the second side in the melted butter, and season. (Seasoning before the sear will just burn those seasonings to the bottom of your pan).

I own a Sous Vide and like that too, but I think reverse sear is better if you have more time because it removes moisture from the outside of the steak, giving you a better sear.

(In response to this post by halesvb11)

Posted: 01/08/2017 at 10:03PM

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Current Thread:

Best way to cook a steak in a cast iron skillet -- halesvb11 01/08/2017 4:16PM

Reverse sear -- USN_Hokie 01/08/2017 10:03PM

Following a couple hours in a Sous Vide bath. -- CTM VT 2K 01/08/2017 8:56PM

Way late but look up "reverse sear method" on youtube and thank me later. ** -- HokieinTampa 01/08/2017 8:54PM

Sure I'm too late, but always liked Alton Brown's method... -- VTBB 01/08/2017 8:24PM

How thick is the steak? ** -- Hokie Bird 94 01/08/2017 6:31PM

About to do this in 5 minutes with some London Broil -- hoosnowahokie 01/08/2017 5:43PM

Cook it in butter with a little olive oil like Ruth's Chris! Delicious! ** -- grill to chill 01/08/2017 5:13PM

Get it HOT. Coat steaks in a little olive oil, lots of salt, little pepper. -- CPRVHokie 01/08/2017 4:52PM

Good post +1...I recommend kosher salt and add garlic powder -- kjhokie 01/08/2017 6:44PM

I marinate steak, olive oil, garlic, onions in skillet, put steak on -- MontyPythokie 01/08/2017 4:49PM

Real olive oil, or that fake stuff? ** -- TexasGobbler 01/08/2017 4:59PM

Yes. The kind that comes from olives I'm pretty sure. ** -- MontyPythokie 01/09/2017 09:23AM

Are there brands that say "Fake Stuff" on the label? Extra fake virgin? ** -- PhotoHokieNC 01/08/2017 5:21PM

Never really liked those fake virgins. ** -- Stork 01/08/2017 5:40PM

I use the good fake stuff "extra faux virgin oliive oiil" ** -- `lag 01/08/2017 5:40PM

We switched to Bluto oil for a few years, but we always came back. ** -- PhotoHokieNC 01/08/2017 5:52PM

Take the steak out of the skillet and put it on the grill ** -- MAHokie69 01/08/2017 4:44PM

Build a fire in a rain barrell ** -- bigbadbird 01/08/2017 4:44PM

Heat the skillet hot enough to make the meat sizzle*. Brown both sides then -- PhotoHokieNC 01/08/2017 4:21PM

Turn it on? ** -- UTPr0sim 01/08/2017 4:21PM

Reverse sear

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