Roast in the oven for 45–60 minutes, or until the internal temperature reaches an internal temperature of 120 F. Use a meat thermometer to check the temperature in the thickest part of the steak.

Remove skillet from heat, add wine to skillet, and let mixture reduce, stirring constantly, until reduced by half, about 15 seconds. Add broth.

If it’s your first time reverse searing, you might be dismayed by how ugly and gray your steak looks out of the oven. Hang in there. Once you sear it, you’ll understand what it’s all about.

How to reverse sear. While any roast works with this method, steaks should be at least 1 1/2 inches thick. Regardless, preheat your oven to 275 degrees.

Roast in the oven for 45 minutes to 1 hour, until an instant-read thermometer reads 125°F for medium rare. (Check them around the 40-minute mark first, as oven temperatures and steak thickness ...

When reverse searing, you cook the steak first, low and slow in the oven, which keeps it juicy and tender. Then sear it in a screaming hot skillet on the stove.