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.
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.