How to Reverse Sear a Steak | SAM THE COOKING GUY

No grill? No sous-vide? No problem. This method will result in a perfectly cooked steak with virtually the same level of doneness all the way thru. That means not only a desirable pink center, but the whole frickin steak will be perfect. And it will work on any thick steak.

00:00 Intro
00:29 Addressing & seasoning steak
1:13 Probing & Baking instructions
2:23 Searing steak
3:01 Cutting steak
3:11 First Bite
3:30 Outro

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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.

If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.

Cooking doesn’t have to be hard, it just has to be delicious.

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THANK YOU ❗️

[Doctors_TARDIS]

Butter baste while it's searing with a bit of garlic and fresh herb.

[Chris-ilmf]

Did this last with 2 thick ribeyes ...turned out perfect....great video....

[druidCook]

Heat definitely changes everything and youve game changed my reverse searing Sam!!!! Thank you

[dennykathie]

Tried the reverse search steak and homemade French fries tonight...Thank you Sam, Max and Chance!!! You have me cooking and trying new things 😍

[Edwardjflora]

Just found your channel recently and I love it! All the food looks incredible, and you kind of remind me of my barber. Keep it up, man!

[nyanates]

These cuts of beef are expensive. Thing I love about this particular technique is it's preciseness and consistency of results. Every time. Only thing I'd change is to pre-salt (and pepper) and age it uncovered in a refridgerator -24 hrs ahead of time to let the salt beautifully permiate throughout the meat ahead of cooking it. Let it set 10-15 mins after cooking so juices don't leak out of it when slicing. I take my steaks out of oven at 128 internal for a more rare experience but it's all good.

[GlenAndFriendsCooking]

We just picked up an 'Otto Wilde OFB' essentially a 1500ºF beast of a broiler grill... Pretty much an at home salamander. Our first steak was a little overcooked - we were unprepared for how hot and fast this thing seared and cooked the steak - but the next few have been amazing. Just another tool for a great tasting steak.

[oldengguy]

I'm trying this tonight, and thought I'd look to you for guidance. Looks pretty easy.

[oldengguy]

Wow, this worked great! Thanks! I tried it tonight, and THIS is how I will cook steaks in the future!

[jamesbutchert]

I use my cast iron pan so much more thanks to Sam- this afternoon the cornbread, tonight the reverse seared steak!

[AlfJDale]

This worked like a charm with horse tenderloin, i used my le creuset grill pan 🎉

[christopherp]

For those without thermometers woulda liked to know how much time in oven. Also, do u still need to let it rest?

[ThisIsntmyrealnameGoogle]

that kitchen is amazing, you should do a house tour!

[mz]

Hey Sam, so the thickness does not matter as long as you reach the correct temperature, correct?

[chrisconnolly]

Holy sh*t. Just did a two inch Strip steak using indirect and apple wood. I could fill a shot glass with juicy goodness. Like a rib eye. Perfect. You fricken rock

[toobalicious]

After you're done with the cooking stuff, let the steak rest?

[telamb]

Next time do 125 that was medium bud still looks good though

[dwied]

This is the only way I cook steaks. Except I do it on my big green egg to get the grill flavor also.

[ryanspencerlauderdale]

Important step: let the steak rest for 5-10 minutes after searing so the juices can redistribute through the meat. Also, let the meat come to temperature for at least 10 minutes before you cook it in the oven. No one wants to cook an ice cold steak. It’s a pain in the backside.

[DavidFSloneEsq]

When you flipped that steak, it looked oddly like a map of the U. S. of A.