Best 5 Reverse Sear Skillet Grilled Steak Done Right Recipes

REVERSE-SEARED STEAK RECIPE

Steps:

• If Cooking on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate .
• Set steak(s) on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. Cooking time can vary greatly, so check the steaks often.
• Transfer steak(s) to a platter and tent with foil. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed.
• Return steak(s) to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away.

GRILLING THICK STEAKS - THE REVERSE SEAR

Steps:

• Season steak generously with salt and black pepper on both sides.
• Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.
• Preheat one side of the grill to about 250 degrees F (121 degrees C).
• Place steak on the cool side of the grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.
• Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.
• Cook steak until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak back to plate. Cover with aluminum foil and let rest before serving, about 5 minutes.

HOW TO REVERSE SEAR A STEAK

Steps:

• Season the steaks generously with steak seasoning on all sides (top, bottom and edges), using a total of 1/2 tablespoon per 8-oz steak. Gently push and rub the seasoning into the steaks so that it sticks well. Roll the edges in any seasoning that falls off.
• Place an oven-safe wire rack onto a baking sheet. Place steaks on top. Place the rack with the steaks, uncovered, into the refrigerator overnight, or up to 24 hours, to dry out the surface of the steak. (This helps get a great sear later.)
• When you are ready to cook the steak, set the pan out on the counter for 30 minutes to bring it to room temperature.
• Preheat the oven to 200 degrees F (93 degrees C).
• Place the steaks (with baking rack and baking sheet) into the oven. Roast until the steak reaches your desired temperature:* 110 degrees for Rare - about 35-45 minutes* 120 degrees for Medium Rare - about 45-55 minutes* 130 degrees for Medium - about 55-65 minutes* 140 degrees for Medium Well - about 65-75 minutes* 150 degrees for Well Done - about 75-85 minutes(Note: These are NOT final temperatures, just the temperature that the steaks need to reach in the oven! The temperature will rise an additional 10-15 degrees when searing later.)
• Use an instant read thermometer, or even better a probe thermometer, to check the internal temperature starting at 25 minutes and every 5-10 minutes after that, until the intended temperature is reached. Once steaks reach the temperature you want, remove them from the oven immediately and set aside.
• Heat 1 tablespoon (14.8 ml) of oil in a large cast iron skillet over medium-high heat for about 2 minutes, until it's so screaming hot that it just barely starts to smoke.
• Add the steaks to the skillet in a single layer. (If your steaks are large, you can do this in two batches.) Cook for 1-2 minutes, until a browned crust forms on the bottom. If using the optional butter and garlic, add them right before flipping, placing the garlic cloves directly into the butter as it starts to melt. (If cooking steaks in batches, use half the butter and garlic for each of the two batches.) Allow the garlic to sizzle in the butter and use a large spoon to baste the butter over the steak occasionally while finishing off the sear on the other side. (You can tilt the pan to help gather the butter for basting, keeping the garlic in the butter.)
• Flip once and cook for 1-2 minutes again, until browned on the other side. While browning the second side, use tongs to hold the steaks' sides against the pan to sear the edges one at a time (the other steaks will sear on the 2nd side while you sear the sides of one steak).
• If working in batches, remove the finished steaks from the pan and cover to keep warm (or serve right away). Wipe down the pan, and reheat with additional oil. Repeat the searing steps above with the remaining butter and garlic, if using.
• Serve immediately (no need to rest!). Slice against the grain.

REVERSE-SEARED STEAK

Steps:

• If using wood chips, soak in water for 30 minutes. Set up your grill for indirect grilling and heat to 250 degrees. Clean and oil the grill grate.
• Remove the tri-tip from the refrigerator. Generously season it with salt, pepper and granulated onion or garlic (or both) on all sides.
• Place the tri-tip, fat side up, on the grill grate away from the heat. Insert a remote thermometer probe, if using, deep into the center of the meat. If you soaked wood chips, drain them. If using a charcoal grill, add the wood chunk(s) or chips to the coals. If using a gas grill, place the wood chunks under the grate over one of the burners, or place the chips in your grill's smoker box. Close the lid. Indirect grill the tri-tip to obtain an internal temperature of 110 degrees, which will take 30 minutes or so. Transfer the tri-tip to a platter and let it rest for at least 10 minutes, or as long as 1 hour.
• Just before serving, heat your grill to high. On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed. Let the new coals burn until glowing red. On a gas grill, simply set the burners on high.
• Return the tri-tip to the grate directly over the heat, fat side up, and reinsert the thermometer probe, if using. Direct grill until the top and bottom are sizzling, crusty and dark, and the internal temperature is 125 degrees for rare or 135 degrees for medium-rare, 3 to 6 minutes per side, turning with tongs.
• Transfer the tri-tip to a cutting board and thinly slice across the grain. (You do not need to rest the meat a second time.) Take time to notice the even color and doneness of the meat and to appreciate the intoxicating aroma of the wood smoke. Serve at once, while the steak is still hot.

REVERSE-SEAR STEAK

Steps:

• To get an extra-crispy crust, place the steak on a wire rack set over a baking sheet and leave, uncovered, in the refrigerator overnight. The air in the refrigerator is dry and will help dry the outside of the steak.
• When ready to cook, preheat the oven to 250 degrees F.
• Generously season the steak all over on both sides with salt, pepper, garlic powder and mushroom powder if using.
• Place the steak, still on the wire rack and baking sheet, directly into the oven. Cook, checking the internal temperature occasionally, for 20 to 40 minutes. Ideally you want the steak to be 120 degrees F for medium-rare/medium, which is my favorite.
• Just before the steak comes out of the oven, heat a dry cast-iron skillet over high heat for 1 minute. Add the butter, then immediately add the steak to skillet and cook until each side is crusty and well browned, about 45 seconds per side, pushing down to sear. Using tongs, hold the steak sideways to sear the edges. Serve right away; there's no need to let reverse-seared steaks rest.