Reverse Sear Your Steak Indoors
Ready to elevate your cooking and reverse sear dry aged steaks?
Here’s What You’ll Need:
- Large baking sheet
- Cast iron skillet (or any oven-safe skillet)
- Steaks (we recommend our 21 day dry aged ribeyes)
- Salt and pepper to taste
- Take your steak up a notch with butter and fresh thyme
Reverse Sear
You’ve probably heard chefs talk about the reverse sear method on cooking shows. The reverse sear method starts with cooking the steak in the oven and then transferring it to a pan to sear at the end, hence the name “reverse sear.”
Season Your Steak
As always, be sure to allow your steak to reach room temperature prior to cooking to ensure a tender steak and even cook. This can take up to 40 minutes which is the perfect amount of time to have seasoned your steaks in advance. During these 40 minutes, your steaks absorb the seasoning which helps to keep your steaks moist, juicy, and savory. A perfect steak only really needs salt and pepper, but feel free to branch out and use others. Just be sure to season evenly on all sides of the steak.
Preheat Your Oven
Preheat your oven between 200°F and 275°F. We recommend 200°F, because, while this takes longer, it will provide a more even cook on your steak.
Cook Your Steak in the Oven
Arrange your steaks on a baking sheet, place it in the oven and cook them for about 20-25 minutes or until the meat reaches a temperature of about 120°F to 130°F (the steak will continue cooking when you sear it).
Time to Sear!
Before taking your steaks out of the oven, turn on your stove’s strongest burner. Add a drizzle of vegetable oil (or other cooking oil with a high smoke point) to a cast iron skillet and place on the burner. Once the pan is very hot, take the steaks out of the oven and place on the hot pan for about 1 minute per side. Be certain to hold the steaks sideways to sear the edges as well. If you want to take your steak up a notch, add butter and fresh thyme to the skillet and baste while it sears! If you want grill marks make sure you use a grill pan or skillet with ridges to create grill marks on your steak.
Rest
Once your steak has reached a temperature of about 135°F (medium rare), take them off the pan and let them rest for about 5 minutes, then serve.
