Recipe thread

[Puck]

Reverse sear is a lot like sous vide. It gives you a perfect inside from top to bottom. I just do in in the oven or on the grill.

I use a ribeye but you can use your favorite cut f steak.

It needs to be a thick cut. The last one I did was 5lbs and 3 inches thick but I wouldn't go less than a 2 in or it will be over cooked in the middle.

Things you'll need.

digital thermometer

iron skillet

preheat oven to 250 degrees

Bring ribeye to room temp. very important

Take a paper towel and dry all the moisture off of the meat.

Do NOT piece meat with a fork or knife. You want the meat to stay sealed.

Season the meat with your favorite rub. I mostly use kosher salt and pepper. Sometimes I add something else. Butt Rub brand seasoning is my favorite. Add more salt than you think you need. aIt helps hold in the juices.

Add squares of butter to top of steak. Add as many as you want.

On a cookie sheet or pan add a rack to keep meat from resting on the pan.

Put steak on rack with thermometer in the center of the steak.

Se thermometer to 105 degrees for medium rare. 110 for medium etc etc.

Cook to temp and remove steak using tongs. Do not use a fork or break the outside layer of the steak.

Allow to rest for about 10-15 minutes

Turn oven to broil.

Add a small amount of olive oil to the skillet and place in broiler.... heat it as hot as you can.

After steak has rested take skillet out and set on stove.

With tongs....Sear steak in skillet on all four sides . usually takes about 1 minute per side.

Remove slice and enjoy.!


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