How to reverse sear your steak.

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Weber Grill at the Weber Grill, Chicago

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.
  • Bring it up to room temperature. Some rooms are warmer than others, so I suggest about 72 degrees
  • Pre-heat a convection oven to 225 degrees. No, not the microwave oven.
  • Cover with kosher salt and pepper, or Chicago/Montreal Steak Seasoning
  • Cook 7 to 10 minutes per side, don’t try to stand the steak on its end
  • Steak should be at 130 degrees. If you are 105 degrees, go to an ER
  • Rest for 10 minutes, you too, you’ve been working hard
  • Heat your Weber grill has hot as you can get it
    • Alt Method: Heat a cast iron skillet with bacon fat as hot as you can get it, but don’t touch it with your index finger.
  • Sear on both side for about 1 to 2 minutes.
  • Rest for 10 more minutes.
  • Eat your steak, it should be nice and medium rare with a nice crust on the outside.