First time cooking steak in a pan, want to try a reverse seer next… any tips?
by batcockandthrobbin
1 Comment
spizike237
Looks great. I reverse sear steak every day. I have a constant rotation of thawing and dry brining steaks in my fridge. Season the steak however you want (I only use salt, and very little of it) and just let it rest on a wire rack in the fridge for a day, up to several days. Dries out the surface and will result in a superior crust. If time permits remove it from the fridge an hour or so before cooking, then into a 225 oven for however long your cut requires to come up to around 10-15 degrees below your desired internal temperature. Get your pan hot (I personally remove the steak from the oven, crank up the heat, and put my cast iron in there to preheat before putting it over a high heat burner) and sear that thing.
1 Comment
Looks great. I reverse sear steak every day. I have a constant rotation of thawing and dry brining steaks in my fridge. Season the steak however you want (I only use salt, and very little of it) and just let it rest on a wire rack in the fridge for a day, up to several days. Dries out the surface and will result in a superior crust. If time permits remove it from the fridge an hour or so before cooking, then into a 225 oven for however long your cut requires to come up to around 10-15 degrees below your desired internal temperature. Get your pan hot (I personally remove the steak from the oven, crank up the heat, and put my cast iron in there to preheat before putting it over a high heat burner) and sear that thing.