Reverse Sear – Cooking the perfect steak in a cast iron pan

Anyone who knows me knows that I like to grill anything and everything. Unfortunately, with the change in seasons that becomes more of a challenge. For those that don’t like their steak a perfect medium-rare or even medium, there is no reason to continue reading on. If you crave that perfect steak cooked to medium-rare and packed with succulent flavor bite after bite done in the comfort of your kitchen instead of the cold, bitter weather outside, then you are at the right place.

I need to give appropriate credit for this find. The original author from FudeHouse posted a YouTube video found here:

I was fortunate to stumble upon this link when my sister-in-law, Traci Prunick, posted it on Facebook. Thank you Traci! I have tried this a couple of times, and it produces a Ruth’s Chris quality steak in your kitchen.

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The concept is a reverse sear technique. Many well-trained Chefs in kitchens around America cook steak for their customers that involves searing each side first and then finishing in the oven. This creates a bullseye effect on the steak with varying degrees of doneness on the outside layers until you get to the very middle at medium-rare.

The reverse sear reverses this process. Cook your steak in an oven first until the internal temperature is 125 degrees. This usually takes about 45 min roughly for a 1” steak. Let the steak rest for 15 minutes allowing the juices to set in. Then sear the steak in a hot cast iron pan for 1 – 1.5 min per side. Serve hot and juicy and enjoy this perfect steak with a nice glass of red wine!