REVERSE SEARED STEAK
I tried a new method of cooking steak (well new to me) and followed Jessica Gavin's excellent instructions for how to reverse sear a steak. I used to sear the steak first, then finish it in the oven. This often resulted in me smoking out our apartment. I found with the reverse sear method my smoke alarm didn’t go off. I don’t think I’ll cook a steak any other way. This is also a gorgeous NY Strip from @dellapietrasmeats and a Butternut Squash purée.
HOW TO REVERSE SEAR
Place the oven rack in the center position
Preheat the oven to 275°F (135ºC).
Line a baking sheet with foil or parchment paper and then place a wire rack on top.
Dry the surface of the steaks with paper towels to remove excess moisture.
Salt & Pepper the steaks and place on the wire rack
When cooking the steak in the oven, use an instant-read meat thermometer to check the internal temperature of the thickest part of the steak. Once 15 minutes passes, check the temperature and continue checking every 5 minutes until you hit:
90 to 95ºF (32 to 35ºC) for medium-rare
100 to 105ºF (38 to 41ºC) for medium
Pan Sear the steak in avocado oil to finish it off. Add butter and Flaky maldon sea salt at the end
Aim for an internal temperature of
120 to 125ºF (49 to 52ºC) for medium-rare
130 ºF (50ºC) for medium.
