Ingredients
-
1
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Directions
“Reverse-Seared” Steaks, Comes out perfect every time! “Reverse-Seared” – You sear AFTER cooking in oven., This turned out to be the very best steak Ive ever eaten. It was so tender I cut it with a fork. Give this method of preparation a try, youll never go back to the traditional way of cooking a steak., Just for those in the 95% of the world that use sensible measurements, 275F is 135C, and 125F is 52C.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
With a Steak at Room Temp, Generally Cover With Salt and Pepper. |
|
2
Done
|
Place the Steak on a Cooling Rack on Top of the Foil-Lined Baking Sheet. |
|
3
Done
|
Place Steak in Oven at 275 Degree Until Internal Temp Is 125 Degrees Use a Thermometer So You Get the Exact Temp. |
|
4
Done
|
Remove from Oven and Let Rest For 15 Minutes. |
|
5
Done
|
in a Cast Iron Skillet on Med High Heat, Add Oil Hard Sear Each Side. |
|
6
Done
|
Can Be Served Immediately Since It Already Had a Resting Period. |
