Reverse-Seared Steak

The process of reverse-searing is really simple: Season a thick-cut steak (the method works best with steaks at least 40-50mm thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 90 and 135°C. You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half the burners on. Cook it until it's about 5 to 8°C below your desired serving temperature, then take it out and sear it in a ripping-hot skillet, or on a grill that's as hot as you can get it.

Then dig into the best-cooked steak you've ever had in your life.

For even better results, refrigerate the steaks uncovered overnight to dry out their exteriors.

A good thermometer is absolutely essential for this process.

Temperature and Timing for Reverse-Seared Steak

For 40mm Steaks in a 120°C Oven, see the below table for ideal meat-thermometer temperatures for the desired rareness:

With a meat-thermometer, achieving the perfect cook on your favourite steak becomes stress-free.