Start checking steak doneness in the oven after 30 minutes, but it usually takes 40 minutes to an hour or more depending on your oven or grill and other variables. My husband and I made a strong mental note to get our fire extinguisher recharged (they lose their ability to work over time) at the fire department this week, too. Think: simple smashed potatoes or a stovetop mac and cheese.

Rest the steaks out of the oven for about 10 minutes before searing. Let steaks bake for 5-12 minutes, depending on the thickness of the steaks and how you like them done (medium-rare, medium, etc). The reverse sear method is the ultimate way to cook thick-cut steaks like a rib eye. Contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for the feedback. Carefully transfer the seared steak in the skillet to the preheated oven (remember: hot pan!).

Join our weekly newsletter and receive ourTop 10 Easy Freezer Meals eBook for free. Birthdays, promotions, Valentine's Day: any of these occassions are a solid reason for putting steak on the menu.

So, remove the steak at the temperatures listed below for the perfect doneness. The method is easy: Cook the steak in the oven, for a even cook.

Reverse searing isn’t just for steaks. Now, you’re going to finish cooking your steak in the oven. Being the ultimate steak, it needs to be cooked in the ultimate way for perfect results that will seriously just melt in your mouth as you melt into your chair with disbelief that something could taste so good. Needless to say, it was very scary!

It’s important to let you steaks come to room temperature instead of cooking them from cold.

Or you can make it stress-free by slowing things down, and initially cook it through at a low temperature, then sear it to a finished perfection. We’re moms, cookbook authors, and freezer cooking evangelists.

This will prevent it from continuing to cook too much when it hits the screaming hot skillet to get crusty. Let steaks bake for 5-12 minutes, depending on the thickness of the steaks and how you like them done (medium-rare, medium, etc). Use a probe thermometer in the oven. (Who wants to experiment on the most expensive piece of meat?) While the steaks are in the oven, we recommend you whip up a side to go with them. Steak night isn’t a time for a cheap-skate steak. The reverse sear method is the ultimate way to cook thick-cut steaks like a rib eye.

Let them sear on this first side (without moving them!)

Step 5: Finish Cooking Your Steak in the Oven. Then, he spent several minutes talking me through exactly how to prepare the perfect pan seared, oven finished steak.

Any type of steak can work, but it MUST be a thick cut or it will overcook during the sear.

And maybe just go a little less often to make it happen. Sear steaks for 1-2 minutes on this side until browned well. Learn how your comment data is processed. Cook, turning the steak halfway through the cooking time, about 15 to 20 minutes, depending on how thick the steak is and your desired degree of doneness.

Fruit Pizza Cookies with Cream Cheese Frosting.

The downside is that controlling the temperature of some grills can be more difficult than the oven in your house. This (IMO) is the ultimate steak, with its combination of flavor and marbling, with differing textures. Part of it is related to the fact that I’m not a huge steak lover.

When I poured in a little bit of olive oil in, the pan burst into flames.

Chef Bryan’s method worked! A steak first cooked in a low-temp oven for a perfect interior, then seared in a super hot skillet for that flavorful dark golden crust we crave. Add the butter and herbs (if using) after about 1 minute and baste the melted butter onto the steak while it sears. The goal of this step is to create a nice crust on the outside of your steak and seal in the flavor.

Lynn, I’m glad your steak turned out well. A local steakhouse was selling 40-day dry-aged and Wagyu steaks, something I would normally never think of purchasing. You can sweat it out wondering whether the interior will be that desired medium rare or if you’ve bungled a $50 piece of meat.

★☆ I ran the pan to the sink and threw the water on…which was the absolutely WRONG thing to do.

Public Service Announcement: Ummm, like I mentioned, I might have caught my kitchen on fire in the process of making this perfect pan-seared steak. They would sear a beautiful steak in a carbon steel skillet over extremely high heat, flip it and then into the oven it would go. Dont use olive oil, too low of a smoke point.

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Simple steps to make the perfect steak that starts on the stove and finishes in the oven. While a London broil (typically top round, or any lean tough cut) is a perfectly fine, inexpensive cut to practice on; my advice is to spend some money on your steak. The oven isn’t the only way to reverse sear a steak. The pull temperature is 10 degrees Fahrenheit below the final target temperature. Learn how your comment data is processed. Don’t sear for more than 2 minutes per side, or the steak can overcook. You can also subscribe without commenting.

Sear both sides of the steak in the heated skillet until a slight dark crust has formed, about 4-5 minutes per side, reduce the heat if the meat is browning too quickly, … Did the timing in the recipe work for you?

More flavor development during the slow cook and the slow cook also means more tender. Yep, you do and it’s for a different reason than the normal resting period after cooking at a hot temperature. Turns out, I've been doing it wrong for years. Insert a digital meat thermometer into the thickest part of the steak to test for doneness near the end of the cooking time.

So, you’ll preheat the oven to 400°F. Grilled steak & heirloom tomato salad + sherry vinaigrette, Grilled flank steak with breadcrumb salsa, Sous vide filet mignon with bearnaise sauce, Thanksgiving Leftovers: Turkey Eggs Benedict, The steak comes out of the oven dryer than with the.

Carefully place the steak in the skillet and sear for 2 minutes per side. Perfect.

So, set them on the counter for 20-30 minutes.

Find more recipes for everything from special occassions to weeknight dinner on the Food Network Kitchen app now! ★☆ We respect your privacy. Thanks for your support! Of course a sauce is optional, but it brings it to another level. Your favorite steakhouse has been reverse searing for years.

(Oh, that was after setting my kitchen on fire. It is important to rest the steaks after cooking in the oven so they can cool slightly and will not overcook when seared.

Finally finishing with butter and herbs. My pans are steel with a copper bottom, and I forgot that they get VERY hot over my electric stove.

Use thick-cut steaks that are at least 1 1/2″ thick.

Required fields are marked *, Rate this recipe Less is more. A grill with the ability to cook with indirect heat and the lid closed or a smoker are great for the reverse sear method. Once the steak is at your desired internal temperature, use oven mitts to remove the hot pan from the oven. Mine only took about 1-2 minutes to get to temperature.). Lots of recipes call for grilling or broiling the meat, but Michael has found a way to make the process even easier by combining your oven and stove. Since you are using a low temp oven, there isn’t nearly as much carry-over cooking as there would be with a hot oven. Part of my throwing in the towel is related to budget. And I may have cussed in front of the kids for the first time. Make it a special occasion. Place an OVEN-SAFE, large, heavy-bottomed pan* over medium-high heat for just a few minutes. Sear steaks for 1-2 minutes on this side until browned well.

Transfer steaks to a plate and cover loosely with foil. If you don’t have an oven-safe pan, then preheat a metal sheet pan (with sides) in the oven. Reverse searing was developed in the early 2000s, as a sort of “redneck sous vide,” as a way to get the even cooking temps of a sous vide device without the expense. It’s easy and ensures a proper temp without guesswork without even having to open the oven.

Wonderful. More on that in a moment.).

Michael Symon shows off how to nail this not-so-scary recipe on the Food Network Kitchen app. Remove the steaks about 5 degrees sooner than the optimal finished temp, because they will continue to cook while they rest.

Download Food Network Kitchen now to sign up and take advantage of the latest offer and get 40+ live classes a week, hundreds of on-demand cooking classes, in-app grocery ordering and so much more. If you have a butcher you trust, we recommend getting your meat there, but you can also find this cut at your local grocery store. You will hear them immediately start to sizzle.

(I will NOT instruct you to put oil in the pan in this recipe, so don’t worry!