I’ve never heard of cooking a steak with a reverse sear before watching this video, but now I’m definitely going to use it.
This guy demonstrates this technique with a boneless ribeye.
Most steaks are cooked by first searing each side and then finishing (baking) in the oven. That method is a useful one and produces a steak that has the characteristic “bullseye” of doneness. But by simply baking first and searing last, the quality of the steak changes altogether. It’ll be juicier. More tender. And more beautiful.
This technique is commonly used in restaurant kitchens around the world, and after this video you’ll know how to do it yourself!
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