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

However, thicker, well-marbled (higher in fat) steaks are often chosen to reverse sear a steak. When buying steaks to reverse sear, look for a cut with a minimum thickness of 1 ½ to 2 inches ...

This simple, sophisticated recipe, featuring miso-brined steak reverse-seared to tender perfection, is perfect for a dinner party and only needs 5 ingredients.

GARLIC AND HERB REVERSE SEARED NEW YORK STRIP STEAK. 2 boneless New York strip steaks, 1 1/2 to 2 inches thick. Salt and freshly ground black pepper, or steak rub as needed. 1 T. canola oil. 4 T ...

Snake Saturday is this weekend and while the event is known for their parade, there are a number of activities and events to enjoy all weekend, including a Charity Steak Cook Off. 1 weather alerts ...

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.

Chuck steak—usually sold as "chuck roast"—is ideal for when you want to serve steak to a crowd without breaking the bank, and this reverse-sear method is a no-fail way to cook it.

Before I talk about the “reverse sear,” I should talk about the regular sear. Searing is the basic cooking process of applying high heat to the outside of foods to give them a golden-brown crust.

In an EXTREMELY hot cast iron skillet or grill, cook steaks one minute per side, until a dark brown crust forms. 5. Let rest another 10 minutes, slice, and serve.