The Best Reverse Sear Method For Thick Steaks Recipes

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GRILLING THICK STEAKS - THE REVERSE SEAR



Grilling Thick Steaks - The Reverse Sear image

Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature (unless you are a black and blue fan). The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The steak is then grilled at high temperature to get the appropriate crust.

Provided by Eric Davis

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 46m

Yield 4

Number Of Ingredients 5

1 (2 1/2 pound) 2-inch thick porterhouse steak, at room temperature
sea salt to taste
freshly ground black pepper to taste
1 cup hickory wood chips, soaked
olive oil

Steps:

  • Season steak generously with salt and black pepper on both sides.
  • Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.
  • Preheat one side of the grill to about 250 degrees F (121 degrees C).
  • Place steak on the cool side of the grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.
  • Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.
  • Cook steak until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak back to plate. Cover with aluminum foil and let rest before serving, about 5 minutes.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 0.2 g, Cholesterol 91.8 mg, Fat 30.8 g, Fiber 0.1 g, Protein 28.9 g, SaturatedFat 10.9 g, Sodium 159.5 mg

REVERSE-SEAR STEAK RECIPE BY TASTY



Reverse-Sear Steak Recipe by Tasty image

There are many, many ways to cook a steak, and each person likes theirs juuuuust a tad differently. But did you know you can reverse-sear a steak? Yup, that's a thing. Seasoned with some fresh rosemary and thyme and slathered generously with butter, this reverse-sear steak method might change the way you cook your steak for good. Give it a try now.

Provided by Robert Broadfoot

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

1 thick rib eye steak, 2 in (5 cm) preferably USDA prime
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
3 tablespoons canola oil
2 tablespoons butter
2 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

Steps:

  • Preheat oven to 200°F/95°C.
  • Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
  • Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
  • Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
  • Sear the steak for 1 minute on one side, then flip.
  • Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
  • Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
  • Turn the steak on its side and cook to render off any excess fat.
  • Enjoy!

Nutrition Facts : Calories 525 calories, Carbohydrate 2 grams, Fat 48 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams

REVERSE SEAR STEAK



Reverse Sear Steak image

If you've got the time to craft the perfect piece of meat, this Reverse Sear Steak is the best method for the juiciest, most tender steak.

Categories     American     Valentine's Day     date night     dinner     low sugar     low-carb     meat     nut-free     roasted     weeknight meals

Time 1h20m

Yield 2 servings

Number Of Ingredients 8

1 2"-thick rib eye steak (about 14 oz.)
Kosher salt
Freshly ground black pepper
Canola oil
2 tbsp. butter
3 cloves garlic, crushed
2 sprigs rosemary
Flaky sea salt

Steps:

  • Preheat oven to 225°. Season steak generously with salt and pepper. Transfer steak to a wire rack set in a sheet tray and roast for 50 to 55 minutes, until internal temperature of steak is 125° for medium rare. (If you prefer a more well done steak, adjust timing as necessary for temperature.)
  • In a medium cast iron skillet over medium-high, heat oil until almost smoking. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 1 minute per side.
  • Reduce heat to medium low and add butter, garlic, and rosemary to the pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Make sure that the rosemary and garlic are submerged in the butter; this will help their flavors meld together. If the steak has any excess fat around the sides, use tongs to hold up the steak on its side and render out the fat.
  • Transfer steak onto a cutting board and let rest about 10 minutes to lock in the juices.
  • Slice on a bias against the grain, sprinkle with flaky salt and more pepper.

THE BEST REVERSE-SEAR METHOD FOR THICK STEAKS



The Best Reverse-Sear Method for Thick Steaks image

This is a flavorful way to easily cook 2-inch steaks in your kitchen. This oven-to-stovetop method will make your steaks tender and juicy and create an awesome golden brown crust. Cooking your steaks in a low-temperature oven allows for great control over the temperature. Use a remote thermometer probe that provides the temperature reading throughout the process if you can. Finish the steaks by searing in a hot cast iron pan, basting with butter, herbs, and garlic to form a nice glaze.

Provided by Howard

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

2 (6 ounce) (2-inch-thick) rib-eye steaks
2 tablespoons kosher salt
2 tablespoons ground black pepper
4 tablespoons canola oil
2 tablespoons unsalted butter
2 sprigs fresh rosemary
3 cloves garlic, crushed
1 pinch sea salt flakes to taste

Steps:

  • Remove steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
  • Position racks in the middle and lower third of the oven. Place a cast iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  • Pat the steaks dry with a paper towel and season generously on all sides with salt and pepper. Place on the wire rack on the baking sheet.
  • Bake in the preheated oven for 40 minutes. Continue baking, checking internal temperature every 10 minutes, until steaks reach 120 degrees F (49 degrees C) for medium-rare. Remove from the oven and set aside.
  • Use an oven mitt to remove the hot cast iron skillet from the oven. Set it over medium-high heat on the stovetop. Add oil; heat until it barely starts smoking. Carefully add the steaks, releasing them away from you so the oil doesn't splatter in your direction. Cook until a golden crust forms, turning only once, 2 minutes per side. Use tongs to stand steaks on their sides to render any fat.
  • Reduce heat to low and add butter, rosemary, and garlic. Baste steaks with the butter mixture using a spoon, about 3 minutes. Move steaks onto a cutting board and let rest for about 10 minutes.
  • Serve steaks whole or sliced, finished with sea salt flakes.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 5.8 g, Cholesterol 123.1 mg, Fat 52.1 g, Fiber 1.9 g, Protein 20.7 g, SaturatedFat 14.2 g, Sodium 5964.3 mg, Sugar 0.1 g

THE CORRECT WAY TO REVERSE SEAR A STEAK



The Correct Way to Reverse Sear a Steak image

The ideal steak is tender, juicy, and flavorful. The reverse sear method allows you to achieve that perfection every single time. The process is simple: All you do is cook gently over indirect heat, then sear over high heat. High heat causes muscle fibers to contract and squeeze out moisture. You...

Provided by Danielle Prewett

Categories     Main

Number Of Ingredients 4

Venison steaks
Steak rub
Cooking oil
Herbs and butter (optional)

Steps:

  • Season steaks generously with either coarse salt and pepper or your favorite steak rub. You can do this step several hours or even a day in advance.
  • Preheat an oven or smoker to between 225 and 275 degrees. A lower heat setting will yield a juicier steak because the heat is gentle, but it takes much longer to reach the desired internal temperature.
  • Drizzle the steaks with a thin layer of oil and place them on a metal rack set inside a cookie sheet to catch drippings. If you're using a smoker, you can set the steaks directly on the grilling rack. This allows airflow and keeps the exterior dry. You'll need that to achieve a good crust when you go to sear it at the end.
  • Insert an oven-safe thermometer in the meat at the thickest point and place the meat in the oven or smoker. You'll need to know where the internal temp stands throughout the process to avoid having to constantly open the door and prick the meat with a probe. Pull the steaks when they reach about 15 degrees below your target temperature.
  • For a final target temp of 125 degrees (rare), pull from oven at 110 degrees. For a final target temp of 130 degrees (medium-rare), pull from oven at 115 degrees. For a final target temp of 135 degrees (medium), pull from oven at 120 degrees.
  • Let the steaks rest on the counter while you pre-heat a frying pan over high heat. Add a drizzle of oil and swirl to coat the bottom. When the pan is smoking hot, lay the steaks down and sear for about 30 seconds on each side. At this point you can add herbs and butter and baste the steaks for more flavor.
  • You don't need to let the steaks rest because they were cooked so gently in the oven. Don't feel guilty about digging right in!
  • *If cooking bear or hog loin, you'll want to make adjustments so that the final target temp is 165 degrees, which means you'll take it out of the oven at 150 degrees. For a thick turkey breast, you want to aim for a final temp of 155 to 160 degrees and remove it at 140 to 145 degrees.

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