reverse_sear
Differences
This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision Next revision | Previous revision | ||
|
reverse_sear [2026/04/05 20:41] jforbes |
reverse_sear [2026/04/05 20:45] (current) jforbes |
||
|---|---|---|---|
| Line 1: | Line 1: | ||
| ====== Reverse Sear ====== | ====== Reverse Sear ====== | ||
| + | |||
| + | Preheat oven to anywhere between 200 and 275°F | ||
| === Timing for 1 1/2-Inch Steaks === | === Timing for 1 1/2-Inch Steaks === | ||
| Line 8: | Line 10: | ||
| | Medium | 125°F (52°C) | 140°F (60°C) | 30 to 35 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 | | | Medium-Well | 135°F (57°C) | 150°F (66°C) | 35 to 40 minutes | | ||
| + | |||
| + | 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.1775436081.txt.gz · Last modified: 2026/04/05 20:41 by jforbes