If you want perfectly cooked steaks every time, with almost no gray band of overcooked meat beneath the surface, the reverse sear is the best method to use. It works for any thick-cut steak—strip steak, ribeye steak, porterhouse steak, tomahawk steak, T-bone steak, tri-tip, and filet mignon. Simply start the steak in a low oven, let it cook slowly until it reaches your desired internal temperature, then sear it in a screaming-hot pan or on the grill to quickly put a beautiful burnished crust on the exterior. Alternatively, you can do this entirely on the grill using a two-zone fire, starting the steaks on the cooler side and finishing them on the hot side. Either way, it’s easy and nearly foolproof, and it delivers absolutely stunning results.
Why it works….
- An optional overnight dry-brining step helps dry out the exterior of the steak, resulting in even better browning later.
- By slowly bringing the steak(s) up to temperature in a low oven or on the cool side of a grill, then searing after, you get a perfectly cooked interior and a beautifully brown crust.
- There’s no need for a resting period before serving, thanks to the low-heat method used in the first stage of cooking.