Cooking a steak to perfection with a perfectly cooked interior and a deliciously seared exterior is a skill that takes practice, but it's achievable with the right techniques. One popular method to achieve this balance is the "Reverse Sear" technique. Here's how to do it:
Ingredients:
- Steak (preferably thick-cut, like ribeye, striploin, or tenderloin)
- Salt and pepper (or your preferred seasoning)
Equipment:
- Oven-safe meat thermometer
- Oven
- Cast-iron skillet or heavy-bottomed pan
- Tongs
Instructions:
Preheat the oven: Preheat your oven to a low temperature, around 200°F to 275°F (95°C to 135°C). This low heat will gently cook the steak's interior without overcooking the outside.
Season the steak: Pat the steak dry with paper towels to remove any excess moisture. Season it generously with salt and pepper or your preferred seasoning. Let the steak rest at room temperature for about 30 minutes before cooking.
Slow-cook the steak: Place the seasoned steak on a wire rack set over a baking sheet, or directly on the oven rack, and let it cook in the preheated oven until it reaches an internal temperature of about 10°F (5°C) below your desired final doneness. Use an oven-safe meat thermometer to monitor the internal temperature. This slow-cooking process allows the heat to penetrate evenly throughout the steak without overcooking the outside.
Preheat the skillet: While the steak is slow-cooking in the oven, preheat a cast-iron skillet or heavy-bottomed pan on high heat. Make sure the pan is very hot before adding the steak.
Sear the steak: Once the steak has reached the desired temperature from slow-cooking in the oven, remove it from the oven. Heat some high-heat cooking oil (like canola, grapeseed, or vegetable oil) in the preheated skillet. Carefully place the steak in the hot skillet and sear each side for about 1 to 2 minutes until you achieve a nice brown crust. Use tongs to flip the steak gently.
Rest the steak: Remove the steak from the skillet and let it rest on a cutting board or plate for a few minutes before slicing and serving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
By using the reverse sear method, you'll have a steak with a perfectly cooked interior and a beautifully seared exterior, providing the best of both worlds. Remember that cooking times may vary depending on the thickness and type of steak, so using a meat thermometer to check the internal temperature is essential for precise cooking.