Reverse sear steak is an easy method to cook steak perfectly every time.
Just because I went to culinary school, it doesn’t mean there aren’t things that intimidate the crap out of me. Steak has been and always will be one of them. Unfortunately, I’ve ruined countless steaks by turning them into dry and grey leathery slabs or have under cooked them so much I might as well have just bit into a cow.
Things got a bit easier once I introduced the cast iron skillet into my life but it still gets confusing because each cut of meat is SO different and reacts a different way. Add to that, the size and thickness difference and you’re always working against the clock, using all senses and anxiety is in the air.
Another thing that made my life a little easier was buying a digital thermometer I can poke in to make sure the temp is good. It’s one thing to screw up a steak for myself but I’ll be damned if I screw one up for a paying client.
Check Out: Digital Portable Meat Thermometer
Ok, but the last thing that changed the game when cooking steak is the reverse sear steak method I just started using. Instead of cooking over high heat to get a crust and then transferring to lower heat to roast the rest of the way, this does the exact opposite. Essentially, you are slow cooking your steak in the oven at a low temperature to get it just where you need it, taking it out and then searing it in a pan over heat that is as hot as you can get it.
It takes some practice, and a thermometer especially at first but once you get it down, your confidence will rise!
I used a grass-fed flank steak from my Butcher Box order, but feel free to use and experiment with whatever cut of steak you enjoy.
Reverse Sear Steak | Flank SteakPrint
This flank steak is reverse seared by cooking at a low temperature in the oven and finished over a cast iron skillet for a crispy crust.
Pre-Heat your oven to 225
Remove your steak 30 minutes before cooking and rub with salt or seasoning of choice
Place on wire rack over a rimmed baking sheet and cook for 25-30 minutes or until internal temperature reaches 125-130 (medium rare). The steak temp will go up once seared so I find this temp is perfect for a flank steak to take it out of the oven.
Heat a cast iron skillet or pan over VERY high heat with tablespoon of ghee or oil.
Once hot, take your steak out of the oven and sear 1 minute on each side until a desired crust is formed.
Tent steak with foil and let rest for 10 minutes before slicing and serving.
Steak thickness and temperature of your own oven vary, be sure to use the thermometer to get your steak to temperature at the right time.
Do not use olive oil or oils with a low smoke point to sear your steak.
Keywords: whole30, keto, paleo, steak, reverse sear, reverse sear steak, flank steak
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