For reverse searing, aim for the temperature above and remove your steak from the oven. Credit: Allie Chanthorn reinmann I like my steak around medium which is about 140°F.

The reverse-sear method, where the steak is first cooked at a low temperature in the oven and finished over high heat in a hot skillet, is the perfect answer to the problem of gauging doneness and ...

If you want, you can tent it and let it rest at room temperature for up to 90 minutes. For steaks, ... It should take only 1 to 2 minutes per side to get a nice sear. Reverse sear steak.

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.

Add steaks and sear one side to golden brown, about 1-2 minutes. Flip steaks and sear for another minute, or more if you like your steak well-done. Add 4 tablespoons butter and optional garlic ...

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.