Reverse-Seared Steak
jeffraben.com/recipes · No. 586
A method for reverse-searing steak — cooking it slowly in a warm oven, then finishing it over high heat on a grill or plancha.
Ingredients
Method
- Coat the meat in a dry rub, if you like: Montreal steak seasoning or a Cajun blackening situation. The author goes with straight kosher salt.
- Cook the steak slowly in a warm oven, using a digital instant-read thermometer to track the internal temperature so you can get it out at precisely the right moment — for the author, that's about 112 degrees, which takes somewhere in the neighborhood of 20 to 30 minutes. Don't use the clock; mind the thermometer.
- Let the steak rest for another 20 minutes or so while you get your grill going.
- Finish the meat when everything's ripping hot, maybe 90 seconds a side, until the thermometer shows something in the low 120s for rare.
- Give it a short rest, carve and serve to applause.
From a Labor Day newsletter/article. Photo credit: Nico Schinco for The New York Times. Author notes you'll need a digital instant-read thermometer (nonnegotiable; Wirecutter has a guide to the best ones). Closing line: "Have an unlaborious day!" Contains a link ("here's mine") to the author's recipe.
beef grill labor day make-ahead reverse-sear steak
The original
