Reverse sear method for steak

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Reverse sear method for steak

Postby KathyK » Mon Jan 14, 2019 2:10 am

A friend whose husband died in September moved last week. She was clearing out her freezer and gave me a two-pound boneless sirloin. It had been in the freezer since July. She doesn't eat meat, but her husband did and I guess it was just forgotten in there after he really went downhill. I figured that the quality of the meat had probably deteriorated some over that much time, so now was a good time to try my hand at the reverse sear method. If it didn't work, it wouldn't be that big a deal.

I was right about the quality deteriorating (it was a little tough), but that steak was cooked to medium-rare perfection.

The method is to cook the meat in a fairly slow oven (260°F) for around 40 minutes, to an internal temp of 130°F, then let it rest for five to ten minutes. Heat a skillet until it is very hot and sear the steak for 45 seconds on each side. So easy, and no guesswork.

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