![]() If your oven doesn’t go that low, set it to the lowest temperature possible. The ideal temperature for a reverse sear steak in the oven is 200 degrees F. Using the wire rack to roast your steaks ensures that the heat can fully surround the steaks, for even cooking. Slow roast on a rack at very low temperature.Let steak come to room temperature before cooking.After seasoning, place on a wire rack over a baking sheet, and store in the fridge (uncovered!) for at least 8 hours, up to 24 hours. It’s the key to a crispy exterior and perfect sear. While this step is optional, I highly, highly recommend it. Dry out the steak in the fridge overnight.If you use the seasoning I used, the correct amount is 1/2 tablespoon Montreal steak seasoning per 8-oz steak. So for steak seasoning, you’d use the amount of seasoning needed to include that much salt. Julia Child’s rule of thumb is 1 teaspoon of salt per pound of meat. Steaks can be seasoned simply with salt and pepper, or use my Montreal seasoning for amazing flavor. Salt and season liberally, ahead of time.(This will help get a great sear.) When you’re ready to cook the steak, set the pan out on the counter to bring it up to room temperature. Place steaks on top and refrigerate overnight, or up to 24 hours, to dry out the surface of the steak. I highly recommend this optional step! Place an oven-safe wire rack onto a baking sheet. Roll the edges in any seasoning that falls off. ![]() Gently rub the seasoning into the steaks so that it sticks well. Season generously with steak seasoning on all sides (top, bottom, and edges). For full instructions, including amounts and temperatures, see the recipe card below. This section shows how to reverse sear steak, with step-by-step photos and details about the technique, to help you visualize it.
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