How to reverse-sear a steak

November 30th by Joe Heitzeberg • 1 min read

Here's a simple way to acheive a perfect medium-rare with a nice carmelized crust for your steak every time. Don't sweat the fancy name -- the Reverse Sear -- because this is easy. Great for indoor steak cooking. Allow your thick-cut steaks to defrost overnight. Remove from fridge and bring to room temperature an hour before you’re going to cook. Season steaks with salt on all sides. Preheat your oven or grill to 200 to 275 degrees. ...

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