How to Reverse Sear a Steak

Reverse sear is a two-step steak cooking technique – first, you’ll slowly bring your steak up to temperature in a 250°F oven until the steak is 10°F below your desired doneness, then you’ll sear it for a beautiful crust and finish.

Slow and even cooking provides great control and prevents overcooking, resulting in perfect steak doneness. Finish with a pan-sear or in direct high heat on the grill to create a beautiful crust by Maillard reaction (the chemical reaction that browns the steak.)

[photo]

Which thermometer is this? Looks great!

[collintheisner]

How long each side on pan after 120 in oven?

[piousminion]

What makes this "reverse" searing not not just regular searing?

[Joey_DiGs]

Shoulda let it rest before searing to avoid gray band

[jamesstarks]

Literally didn't teach me shit. No instructions whatsoever.

[seanlight]

Thanks for nothing bro!!! You totally had the time to tell us times and temperatures. There was nothing in this except for 77°. And 121😮😮😮😮😮 shame! Make a new short where you actually tell us how to do it & or just stop😅😅😅