Inspired by Instagram
I learned all about reverse searing steaks from my friend on Instagram keto_pek. He kept posting these pictures of delicious New York strip steaks and T bone steaks reverse seared. Steaks with delicious brown and char on the outside with a nice pink and red on the inside. Seeing him post all of those delicious steaks every day made me ask Steve how he did it and he told me all about the reverse searing method.
Since publishing this post I have further perfected my reverse searing of meats and things. Check out my Marinated London Broil recipe here!
Check out these easy low carb side dishes to make while reverse searing those steaks!
After a bit of google research I bought myself an instant read thermometer and made my first reverse seared steak. It was a huge 2 lb marinated London broil. This was an amazing steak and my life was changed! Check out my Instagram for more steak glamor shots.
You are going to need a few things to do a proper reverse sear. First you need a sheet pan and a baking rack. My baking rack was purchased at the dollar store a few years ago. The pan is just a plain old cookie sheet with raised sides.
Second, you will need a cast iron skillet and an instant read thermometer. this is the one I use:
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Luckily I have been gifted a few awesome cast irons from my Grandmother and Mother in law that I use. If you need a cast iron skillet I suggest looking at thrift stores or getting an inexpensive cast iron from Walmart. Lodge brand cast iron skillets are affordable and will hold up just as well as an expensive brand cast iron for years to come. My cast iron skillets are hands down the most used tools in my kitchen. Cast Iron skillets are also very easy to use and to clean.
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Unless you like cleaning a bunch of grease off of your stove top, I also highly recommend using a splatter guard. I purchased one from Ross for a few bucks. There are some nice ones ones online as well.
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How to reverse sear a steak: This method works well for all sizes and cuts of beef. I have reverse seared tri-tips, london broils, top sirloins, NY strips and T-bones using this method. You should aquire an instant read thermometer for this.
- Butter or Bacon grease
- Take your meat out of the oven about 30 minutes before cooking to bring them to room temperature. Season at this time if you want. I use salt or steak seasoning.
- set your oven temperature for 250 degrees and place the rack on the baking sheet. Place steak on the rack. Place your steaks on the rack.
- If using a thermometer with a probe that stays in while baking put it in now and set the thermometer to the desired temperature.
- Medium-Rare 115°F (46°C)
- Medium 125°F (52°C)
- Medium-Well 135°F (57°C)
- When the alarm goes off or when your meat reaches your desired temperature heat your cast iron skillet as hot as it can go. Right before it starts smoking, put the fat into the pan and then the steak.
- Sear steak for about 45 seconds on each side. If you can get the edges go for it.
- Rest the meat if you like or cut in right away.