Reverse Seared Steak
My son was coaching me on how to cook a reverse sear a steak, it sounded intriguing so I decided to give it a try. I’m not sure what cut of steak I used; it was some large cut of beef I purchased at Costco, sliced into serving portions and preserved in Foodsaver in my freezer. The piece I thawed was about 1-inch thick.
I checked the steak after 20 minutes in the oven but the steak was still fairly pink so I left it for 10 more minutes.
After 30 minutes in the oven, I transferred the skillet to a burner set to high heat. I added a small amount of avocado oil to the skillet drippings and placed the steak in the hot oil and seared for 1 minute on each side.
Once I opened my front and back door and got the smoke detector to stop screaming at me and my dog to come out from under the table, I found a glorious seared steak.
Perfection. Tender, juicy, medium rare. I will definitely cook steak like this again. Sorry, Coco (my dog).
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.