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I ate a lot more meat as a child than I do now — same with my husband. However, he loves a good steak — on occasion — even now and relishes the opportunity to visit a steak house to get a really good cut of meat cooked right.
But now, sitting at a steakhouse — not ideal.
So, steak at home!
What is a Reverse Sear?
The reverse sear is a cooking method where a thick cut of seasoned meat is slow roasted at a low temperature, then flash seared over high heat to create a delicious crust. This method works especially well with substantial bone-in cuts (T-bone, porterhouse, or ribeye), but it can be used successfully with boneless strip steaks, as well.
It is also the best method to ensure that you have consistent results each time. No overcooked meat with this method!
How to Reverse Sear a Strip Steak
Several factors will affect the total cook time for this method, including the internal starting temperature, the thickness of the cuts, and individual oven variations.
For the best results, remove the steaks from the refrigerator 30 minutes prior to cooking and generously season both sides with salt at that time. Start the meat in the oven at low heat until it reaches your desired temperature. In this method, the steak is allowed to rest before being placed in the skillet. Then, sear the steak in a hot smoking skillet (use your ventilation fan!) to create the outer crust.
Tips for Tasty Reverse Sear Steaks
- While roasting, check the internal temperature with an instant-read thermometer after 20 minutes and adjust the final cook time accordingly. This chart offers a good guide for suggested internal roasting temperatures for beef: https://www.certifiedangusbeef.com/kitchen/doneness.php
- You don’t have to rest the meat after cooking with this recipe as the rest has already rested.
- One of the keys to achieving the perfect crust with this method is to make sure the steaks are as dry as possible prior to searing. Placing the steaks on a wire rack set over the baking sheet before roasting will help with this. However, this isn’t required. For this recipe, the steaks were placed directly on the baking sheet and the resulting crust was consistent on both sides.
- It is also possible to dry-brine the steak overnight to dry it out further which helps with the browning.
Here is today’s recipe!
Reverse Sear Strip Steaks
- Cast iron skillet
- parchment paper or SiltPat sheet
- 2 1½ ” – 2” thick strip steaks approximately 1¾ – 2 lbs.
- 2 t. garlic powder
- Sea salt and black pepper to taste
- 2 T. high-smoke point cooking oil such as canola or grapeseed
- Place top oven rack in the center position and pre-heat oven to 250°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. If desired, place a wire rack over the baking sheet and set it aside.
- Place steaks on the baking sheet or wire rack and generously season both sides with salt at least 20 minutes prior to roasting. Sprinkle with garlic powder and black pepper before placing in the oven, as well.
- Place the steaks in the oven to roast for 20 minutes before checking the internal temperature with an instant-read thermometer. Adjust the final cook time to achieve the desired results. (For medium-rare, the goal is 120°F at this stage – for a final cook time of 25-27 minutes for the steaks, as shown).
- Remove the baking sheet from the oven and transfer the steaks to a large, rimmed plate. Cover with foil and rest for 10 minutes.
- Add the high-smoke point cooking oil to a large cast-iron skillet set over high heat and set your ventilation fan to the highest setting. Uncover and pat the steaks completely dry with paper towels and season with additional garlic powder, salt, and black pepper, as desired.
- Once hot, add the seasoned steaks to the skillet and sear on one side for 1½ – 2 minutes. Turn and repeat on the remaining side for 90 seconds, then sear each edge for 30 seconds each. Remove from heat and serve immediately with your choice of sides.** Enjoy!
** The steaks have already rested, so no need to do so again.
Note: The steaks shown here are cooked to medium-rare, with a final internal temperature between 130°F-135°F. You will need to adjust cook times to achieve different results.
As for National Meat Week…
Here are a couple of posts about BBQ:
Loving Life — The Reboot!