The Reverse Sear

Supposedly, there are two methods to cook the “perfect” steak.  The first method is to cook the steak sous-vide and then sear it at high heat for a flavorful crust.  The second is to reverse cook the steak and then finish with a high heat sear.  I had never heard of reverse searing a steak.  My friend had told me about it a while and I never got around to trying it out.  As he put it, “it will change your life.”

On New Year’s Eve, I went over to my friend’s place for dinner and celebrations.  He had purchased two packs of thick-cut beef tenderloin from Costco.  I was in charge of cooking the delicious cut of meat and it was the perfect opportunity to try the reverse searing method.

I searched the Internet for recipes and I settled on the following.

  • Season the steak with salt and pepper.
  • Cook it in the oven at 250 degrees F for 45-50 minutes for medium rare.
  • Finish off with a-high heat sear for about a minute on each side.
  • Let the steak rest.

The result?

A smoke filled condominium that miraculously did not trigger the smoke alarm and the best damn cut of life-changing filet I have ever cooked.

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