I used to hate cooking steak at home for one big reason: the smoke. I rent an apartment in Brooklyn, which means I have to deal with a close and sensitive smoke alarm. But even without the threat of a ...

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 ...

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 ...

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.

If you have a sous vide, or immersion circulator, you can set up the water bath and circulator for the steak's original ...

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.