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 ...

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 ...

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.

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.

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

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 ...

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.

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.