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Reverse Sear Steak Recipe

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This recipe for Reverse Sear Steak, by , is from Sperring Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Greg Dyer


Thick cut steak works best (1.5-2”)
Season steak well top, bottom, and sides.

Preheat oven to 275'
Place well seasoned steaks on a rack over a baking tray (cover the tray with foil to save yourself a clean up)
Put in oven and cook until an internal temp of 125'-140' depending on your preference of "doneness". Usually takes around 45-60 minutes. A good instant read thermometer is needed as the pinch test won’t work.
Remove when at temp and rest for 10-15 minutes under foil
Preheat a skillet or heavy bottomed pan to screamingly hot temperatures. I add 1 Tbl of oil and 2Tbl of butter and baste as I am searing.
Sear steaks for one minute each side
Serve immediately (no need to rest since they’ve rested earlier)
Rare: 125'
Medium Rare: 130'
Medium: 140'
Well done: 160'




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