- The perfect medium-rare
is the ultimate goal for most steak eaters, and right now reverse
sear is all the rage. (upbeat music) Perimeter to perimeter
doneness is the goal with this technique. We're gonna accomplish
that with a sheet pan, a wire rack, and a cast iron skillet. But that's enough
talking, let's get to it. You'll wanna use thick
steaks for this method, at least an inch and a quarter thick. I'm using these beautiful
Certified Angus Beef ribeyes, but you can easily use a New
York strip or even a filet. Season them with fresh cracked pepper and a bit of kosher salt. Since they're so thick, make
sure that you're generous. If you have time, you can season these about an hour ahead of
time to allow the salt to season the steaks throughout. A good tip is to season right on the paper or the container they came in. This makes cleanup that much easier. Next, we'll get these
steaks onto a wire rack and place them in the oven. This will help to keep the steaks from coming into direct
contact with the pan. If they were to sit directly on the pan, the heat from the sheet pan would start to cook one side more than the other, and it would be uneven. Now, into a 275 degree F
oven for about an hour. I've pulled these at 115 F because they're gonna
cook a little bit longer. And don't worry about
the way they look now because we're gonna get
a good crust on them. That's why it's called reverse sear. Before searing them in a pan,
make sure to pat 'em dry. Any excess moisture on
the surface would inhibit the development of a nice crust. Preheat the pan to medium-high
before adding the oil. Use a neutral high-heat oil like canola for searing the steaks. They should sizzle vigorously
as soon as they hit the pan. Otherwise, your pan isn't hot enough. They will cook extremely quickly so be ready with the
garlic, butter, and herbs. After the first side is seared, flip the steaks and
immediately add the butter, garlic, and herbs to the pan and begin to baste the steaks with the butter as the second side sears. Basting with butter will help to reinforce that nice brown crust and add a brown butter
flavor to those steaks. Once the second side is seared, remove them to a cutting board to rest. Don't let the herbs
and butter go to waste. Just give it a good pour
over while it rests. You could do something
while these steaks rest, but honestly, I'm just gonna sit and stare at the beautiful crust. Now it's time for the big reveal. Look at that perfect medium-rare. Now, if medium-rare isn't your thing, feel free to cook it how you like, but I love that rosy center
without that gray ring. After all this anticipation,
I finally get to try a slice. That was fantastic. Make sure to like and subscribe, and we'll see you here next time in the test kitchen at
Certified Angus Beef. (lively music)
