How to Reverse Sear a Steak

Reverse sear is a two-step steak cooking technique - first, you’ll slowly bring your steak up to temperature in a 250°F oven until the steak is 10°F below your desired doneness, then you’ll sear it for a beautiful crust and finish.
Slow and even cooking provides great control and prevents overcooking, resulting in perfect steak doneness. Finish with a pan-sear or in direct high heat on the grill to create a beautiful crust by Maillard reaction (the chemical reaction that browns the steak.)
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[@thatguy_1479]

Great cooking

[@photo1111]

Which thermometer is this? Looks great!

[@responsiblejerk2328]

oven temp? time per side in pan? resting time?

[@berramos]

Yes

[@metrx808]

i know this steak company very valid

[@Joey_DiGs]

Shoulda let it rest before searing to avoid gray band

[@accessdenied7633]

does oven's temperature matter?

[@m10kendall]

What’s the oven set at?

[@FatherBallsackIV]

Probably like 270

[@jessechino4073]

I see videos say 225 to 250 for about 40 minutes or until meat reaches 105 to 120 degrees

[@collintheisner4264]

How long each side on pan after 120 in oven?

[@jr76480]

90 seconds per side. Tin foil rest… voila.

[@piousminion7822]

What makes this "reverse" searing not not just regular searing?

[@jamesrobison127]

you cook the meat first so the inside is cooked then you sear it, when normally your would sear then cook or baste