How to reverse sear your steak.

Weber Grill at the Weber Grill, Chicago

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I’ve been eating steak since before I had teeth. Anyway, that’s what my hope is. My thought is my parents would put a freshly grilled steak in the blender and feed it to me in baby food form. However, in my adult form, I’ve adopted the reverse sear method of cooking a steak. It’s very easy and gives you consistent delicious results.

  • Purchase a 1″ thick steak. Ribeye is my favorite. Reminder, do not steal it.
  • Get yourself a quarter sheet rack pan (allows airflow)
  • Cover the entire steak in course kosher salt
  • Place steak on pan and rack and refrigerate for 8 to 10 hours. (flip it about 4 hours in)
  • Pre-heat oven to 200 degrees. No, not the microwave oven.
  • Cook in oven for an hour, flip steak 30 minutes in
  • Steak should be at 130 degrees.
  • Rest for 10 minutes, you too, you’ve been working hard
  • Coat the steak in peanut oil and add more seasoning if you like, I suggest Montreal steak
  • Heat your grill as hot as it can get
    • Alt Method: Heat a cast iron skillet as hot as you can get it, but don’t touch it with your index finger.
  • Sear on both sides for about 45 seconds to 1 minute.
  • Rest for 10 more minutes.
  • Eat your steak, it should be nice and medium rare with a nice crust on the outside.