The Best Way to Cook a Perfect Steak Without a Grill

The Surprising Way You Should Be Cooking Your Steak Isn’t on a Grill
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If you are looking for a way to prepare the perfect steak without bothering to light the grill in the backyard, the reverse method may be your new method. We have Josh Tanner, chef and head of online butchery New York Prime Beef, for information on how to make a steak without a grill.

How do you best prepare your steak?

We've heard that Reverse Sear is an unrivaled way to make the perfect steak, and Tanner, a steak connoisseur, agrees.

"Reverse Sear is becoming increasingly popular as there is a much greater error rate when cooking steaks, especially for larger cuts, as the cooking time is much less important," says Tanner. "Basically, no more charred steaks with raw mids."

What about the reverse sear method that allows the steak to achieve optimal taste and texture?

When you think of a burnt piece of meat, you probably think of tender, pink flesh with a crispy, dark crust. To achieve this look with the reverse sear method, ideally start cooking the steak at low temperature in the oven, then toss it on a sizzling cast-iron frying pan to round it off before serving.

"If you start the cooking process at a lower temperature, you can make sure that all the steak is cooked evenly to the desired degree before you look for the perfect crust," says Tanner.

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How can you reverse a steak at home?

Tanner provides step-by-step instructions for the perfect reverse-sour steak.

  1. Start with a well-rested steak that has been taken out of the fridge for at least 30-60 minutes to reach room temperature.
  2. When using a stove, 220 degrees Fahrenheit is a good temperature for even cooking.
  3. Use a meat thermometer to monitor the inside temperature and pull it out when the steak is 15 degrees Fahrenheit below the desired finishing temperature, which is between 115 and 120 degrees Fahrenheit for medium rarities.
  4. In a heavy, hot pan with a little butter, fry the steak on each side until it is well browned and the internal temperature rises to 135 degrees Fahrenheit at medium temperature.
  5. Let rest for 5 minutes. Slice and serve.

Note: Do not forget to season the steak with the spices, herbs and marinades between steps one and two, if you have not already.

Now is the time to cut this tender but caramelized steak. You'll see why a reverse sear is the perfect way to serve a steak!

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