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Reverse Sear a Steak Recipe

 
Ready to eat!

I have had a few people ask me lately how to reverse sear a steak…

Here is my method.

-These directions are available as a PDF to download at the end of the post-

  • Thick steaks
  • Smoked Sea Salt (Optional)
  • Sea Salt (If you don’t have smoked sea salt)
  • Mesquite Liquid Smoke (Optional – Should be used if you don’t have smoked sea salt)
  • Real Butter (Not Optional – I prefer Kerrygold)
  • Montreal Seasoning (Optional)

Directions:

  • Preheat your oven to 220°F
  • Place your steaks on a wire rack on a baking sheet or into a grill pan. Add liquid smoke at this point to the tops of the steak if you want, but don’t go crazy, A teaspoon or so is enough. Add Montreal Seasoning if you want to at this time as well. (I usually don’t because I like the flavor of the beef more but it is a pretty good and popular option…)
  • Place the steaks into your oven and cook until they are about 10-15 degrees lower internal temperature than your desired doneness
  • Before you remove the steaks from the oven, you want to pre-heat your pan on the stovetop with just a small amount of oil if you want (less than a tablespoon)Peanut oil is best, followed by coconut oil, but vegetable oil will work too. You want something that can take high heat without smoking at too low of a temperature. I actually prefer to use a dry pan most of the time
  • When the pan begins to smoke slightly then you add the steaks
  • This is where it is very helpful to have cast iron; it can take the high heat and retains the heat very well when you put the meat in
  • You should get a nice crust on the meat in about 1 minute, flip the steak and let it go another minute. Then, using tongs, hold the steaks on their edges and sear the edges
  • Remove from the pan to a plate
  • Top with good butter and smoked sea salt. If you don’t have smoked sea salt use regular, coarse sea salt.
  • With traditional cooking methods you have to rest the steak after cooking so that the juices don’t all run out when you cut into the steak but that isn’t required with this method

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The facts expressed here belong to everybody, the opinions to me. The distinction is yours to draw…

Reverse Searing in a grill pan with some rosemary

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Homemade Fermented Spicy Dill Pickles

1/2 Gallon of spicy dill pickles ready for the refrigerator

I eat something fermented/pickled at every meal typically. By far the most popular one that I make is spicy pickles.
As you start fermenting foods at home, they are a wonderful entry-level project. They are easy and don’t take much time or special equipment. It is also a very fun ferment that you can experiment with and try new flavor combinations easily.

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Home Fermented Sauerkraut

If you are curious about fermenting or want to start fermenting foods at home, sauerkraut is a great entry-level project. It is very easy and doesn’t take much time or special equipment. It is also a very fun ferment that you can experiment with and try new flavor combinations easily.

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Fermented Spicy Brussels Sprouts

I have been a fan of fermented foods for my entire life and in the last few years I have been reading some very promising research into their health benefits. An average healthy human gut contains upwards of 100 trillion microorganisms that play a huge role in health that we are only now beginning to understand. By eating fermented foods, you can dramatically increase the beneficial microbiota in your body. I eat fermented foods with every meal and I wholeheartedly believe that they really do provide a huge benefit to my health. (This is fairly easy to do since I eat OMAD or One Meal A Day. There is a catch though…

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Creole Meunière Sauce

Meunière refers to both a sauce and a method of preparation, primarily for fish. The word itself means “miller’s wife”. Thus to cook something à la meunière was to cook it by first dredging it in flour. A meunière sauce is a simple preparation—brown butter, chopped parsley, and lemon—and the name refers to its rustic nature.

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Buffalo Pork Chop Strips and Keto Coleslaw

Buffalo Pork Chop Strips and Keto Coleslaw

I am finally able to cook after a month convalescing and not cooking or eating well so I jumped back into Keto this week. For the meal after work, I made Buffalo style pork chop strips and some keto-friendly coleslaw. I also made some green beans for anyone who wanted some carbs just to make sure that everyone was happy.

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Keto-Friendly Pulled Pork Tacos with Mexican Chorizo Cauliflower Rice (With Bonus Meal)

Keto-Friendly Pulled Pork Tacos and Mexican “Rice”

One of our favorite kind of tacos in my home is “Pig Tacos” or pulled pork tacos. We have typically had them with corn tortillas, flour tortillas, and crispy taco shells in the past but I wanted to make them keto-friendly and low carb. So, I decided to make them using crunchy cheese taco shells instead of carb-heavy shells like are traditionally used. Continue reading Keto-Friendly Pulled Pork Tacos with Mexican Chorizo Cauliflower Rice (With Bonus Meal)

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Keto-Friendly Breaded and Fried Pork Chops

Pork chops and pork steaks have always been a staple in my home since I was a little kid. Most of the time I bake them or grill them and I rarely bread and fry them as an adult. My wife loves them that way and sometimes, the crispy flavorful fried crust calls to me like a siren’s song. This is how I satisfy that craving. Continue reading Keto-Friendly Breaded and Fried Pork Chops

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Chocolate Covered and Peanut Butter Frosted Dark Chocolate Brownie

Decadent is extremely overused but here it really applies

Sometimes one really wants a rich and decadent dessert treat. This brownie definitely covers that desire. It is by no means healthy in any way but it only takes one slice to sate even the most dedicated Continue reading Chocolate Covered and Peanut Butter Frosted Dark Chocolate Brownie