The reverse-sear is one of my favorite methods for preparing a perfect steak.
In reverse searing, the meat is roasted on a rack in the oven first, then finished in a very hot skillet or pan. Cooking your steak in the oven first, drys the outside of the steak (a good thing) while slowly cooking the inside and keeping it tender. Also, when the surface of the steak is dry, it will then sear faster and more efficiently in a hot pan, forming a that ideal crust.
Here’s how I did this beautiful flat iron steak (a very underappreciated cut, in my not-so-humble opinion!)
6-8 hours prior to cooking:
Pat the steak dry on both sides and season generously with coarse sea salt and freshly cracked black pepper. Wrap tightly in plastic wrap and place in fridge. One hour prior to cooking, remove from fridge, unwrap, and let sit (on a rack) on the counter for one hour.
A note on salting: There’s a lot of debate on when and how to salt a steak. I’ve learned, through much trail and error, that I prefer to season my steaks 6-8 hours prior to cooking. This allows the salt to help break down the protein in meat, making it more tender. Initially, the salt draws out moisture, which is why many folks don’t think you should use it prior to cooking, but given enough time, meat will re-absorbs that moisture, which is now flavored with salt and therefore adds more succulent flavor to the meat. It’s the same principle used when brining a chicken or turkey.”
Preheat the oven to 275F and place the steak (still on the rack) on a baking sheet and place in the oven. (The baking sheet lets the hot air to circulate around the entire steak, cooking it evenly.) Roast your steak until the internal temperature hits 125F – about 45-60 minutes.
Drizzle a little oil in a skillet over high heat, until just starting to smoke (open some windows!)
Carefully set the steak in the hot oil and cook for 2 minutes on each side, turning only once.
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I like to add a healthy knob of butter along with some fresh garlic, thai basil, sliced mushrooms, sliced shallots, and rosemary to the pan and constantly baste the steak by spooning this mixture over it while cooking.
Remove steak from skillet and set aside to rest 10 minutes before thin slicing against the grain.
You can serve this with the mushrooms, or just deglaze the pan with a little red wine and a splash of red wine vinegar, scraping up those tasty brown bits, and reducing the liquid by half for a delicious pan sauce.
Best. Steak. Ever!