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🔥Cooking Methods
Reverse-Searing Steak
An advanced method for thick steak: slow oven cooking to near target doneness, followed by a fast sear for deep crust.
Steps
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Choose a thick steak (at least 3-4 cm), pat dry, and season generously with salt.
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Bake on a rack in a low oven (110-120°C) until close to desired internal temperature.
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Remove steak, rest 5 minutes, then heat a heavy pan with a little high-smoke-point oil.
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Sear quickly for 45-90 seconds per side, plus edges, for an even crust.
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Rest 5 minutes and slice against the grain for optimal texture.
💡Pro Tips
- •Use a thermometer for precise internal temperature control.
- •For better crust, the meat surface must be very dry before searing.
- •Add butter, garlic, and herbs only in the final seconds to avoid burning.
⚠️Common Mistakes
- •Starting with too hot an oven - exterior cooks too fast while interior stays uneven.
- •Pan not hot enough - you miss proper Maillard browning.
- •Skipping rest after searing - you lose juices when slicing.
