reverse_sear
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reverse_sear [2026/04/05 20:37] jforbes created |
reverse_sear [2026/04/05 20:45] (current) jforbes |
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| ====== Reverse Sear ====== | ====== Reverse Sear ====== | ||
| + | Preheat oven to anywhere between 200 and 275°F | ||
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| + | === Timing for 1 1/2-Inch Steaks === | ||
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| + | ^ Doneness ^ Target Temperature in the Oven ^ Final Target Temperature ^ Approximate Time in Oven ^ | ||
| + | | Rare | 105°F (40°C) | 120°F (49°C) | 20 to 25 minutes | | ||
| + | | Medium-Rare | 115°F (46°C) | 130°F (54°C) | 25 to 30 minutes | | ||
| + | | Medium | 125°F (52°C) | 140°F (60°C) | 30 to 35 minutes | | ||
| + | | Medium-Well | 135°F (57°C) | 150°F (66°C) | 35 to 40 minutes | | ||
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| + | Just before steaks come out of the oven, add 1 tablespoon (15ml) oil to a cast iron, carbon steel, or heavy stainless steel skillet and heat over high heat until smoking. Add steak(s) and butter to skillet and cook until each side is well browned, about 45 seconds per side. Using tongs, hold steak(s) sideways to sear edges. Serve right away; there' | ||
reverse_sear.1775435869.txt.gz · Last modified: 2026/04/05 20:37 by jforbes