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.

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.