The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.The final internal temperature of your steak should match the temperature of your desired level of doneness, as listed in this cooking times chart. Add some butter or oil and sear steaks for one minute each side.Put the baking sheet in the oven and cook for 6 minutes before flipping the steak. Add butter, herbs (if using), and shallot (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. Season the oil and spices into the steak. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total. Put foil on a baking sheet and place the steak on it. Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. Directions: Preheat the oven to 400 degrees Fahrenheit.Remove and let steaks rest for 5 minutes, covering lightly with foil.Cook until internal temperature reaches 10☏ lower than the desired final temperature, according to the times listed in this cooking times chart. Place baking sheet on the center rack of the hot oven.Place steaks on a wire rack over a baking sheet. And be prepared for some serious applause when you show off that amazing steak. We've also included a chart that will tell you the cooking temperatures and times required just be sure to use a meat thermometer for the best results.
#Searing steak how to
Follow that with a quick sear in a very hot skillet for a soul-satisfying exterior.įollow the instructions below and soon you'll know how to use the reverse sear method like a pro. It begins with cooking steak in the oven, at a low, steady temperature that ensures a beautifully cooked interior. What is reverse sear? It's a great cooking technique that will deliver a juicy tender interior and the intensely flavorful, rich golden-brown, crisp exterior that every steak lover craves - even when you're dealing with a colossal cut. Broiled or pan-seared steak techniques won't work, these cuts are just too thick and your steak will end up overdone on the outside long before the center is cooked to the desired temperature.īut don't worry! All you need to know is how to reverse sear a steak. Makers of infrared grills are always talking about temperatures over 700 degrees to get a good sear. Some will say that you need something like a blast furnace to get a great sear. Have you ever tried to figure out how to cook steak that is unusually large? Like a filet mignon that's over two inches thick? Or one of those huge "Cowboy" steaks or "Tomahawk" steaks? These impressive cuts are also expensive anything less than perfectly cooked is not an option. Searing is a process of cooking that creates the crusty surface texture most people find appealing and the caramelized sugars that give us that steak flavor we want. How to Use the Reverse Searing Method for Steak
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