How to Reverse Sear Strip Steaks

Chocolate University

How to Reverse Sear Strip Steaks

The reverse sear is a cooking method where a thick cut of seasoned meat is slow roasted at a low temperature, then flash seared over high heat to create a delicious crust. This method works particularly well with substantial bone-in cuts, but it can be used successfully with boneless strip steaks, as well.

Several factors will affect the total cook time for this method, including the internal starting temperature, thickness of the cuts, and individual oven variations. For the best results, remove the steaks from the refrigerator 30 minutes prior to cooking and generously season both sides with salt at that time. While roasting, check the internal temperature with an instant read thermometer after 20 minutes and adjust final cook time accordingly.

Note: The steaks shown here are cooked to medium-rare, with a final internal temperature between 130°F-135°F. You will need to adjust cook times to achieve different results.

This chart offers a good guide for suggested internal roasting temperatures for beef:

Finally, one of the keys to achieving the perfect crust with this method is to make sure the steaks are as dry as possible prior to searing. Placing the steaks on a wire rack set over the baking sheet before roasting will help with this, but it isn’t required. (In this test, the steaks were placed directly on the baking sheet and the resulting crust was consistent on both sides).

Prep time: 5 minutes (+ 30 minutes for steaks to rest at room temperature)
Cook time: 40 minutes*
Serves: 2-4

*Approximately 30 minutes actual cook time for medium-rare and 10 minutes for the steaks to rest between roasting and searing.

How to Reverse Sear Strip Steaks Ingredients:

2 1½” – 2” thick strip steaks (approximately 1¾ – 2 lbs.)
2 t. garlic powder
Sea salt and black pepper, to taste
2 T. high-smoke point cooking oil, such as canola or grapeseed

Directions:

1. Place top oven rack in center position and preheat oven to 250°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. If desired, place a wire rack over the baking sheet and set aside.

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2. Place steaks on the baking sheet or wire rack and generously season both sides with salt at least 20 minutes prior to roasting. Sprinkle with garlic powder and black pepper before placing in the oven, as well.

3. Place the steaks in the oven to roast for 20 minutes before checking the internal temperature with an instant read thermometer. Adjust final cook time to achieve the desired results. (For medium-rare, the goal is 120°F at this stage – for a final cook time of 25-27 minutes for the steaks, as shown).

4. Remove the baking sheet from the oven and transfer the steaks to a large, rimmed plate. Cover with foil and rest for 10 minutes.

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5. Add the high-smoke point cooking oil to a large cast iron skillet set over high heat and set your ventilation fan to the highest setting. Uncover and pat the steaks completely dry with paper towels and season with additional garlic powder, salt, and black pepper, as desired.

6. Once hot, add the seasoned steaks to the skillet and sear on one side for 1½ – 2 minutes. Turn and repeat on the remaining side for 90 seconds, then sear each edge for 30 seconds each. Remove from heat and serve immediately with your choice of sides.** Enjoy!

** The steaks have already rested, so no need to do so again.

 

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