Reverse Sear Skillet-Grilled Steak Done Right!
This a recipe and combination of cooking methods I've developed over a few years. This is the recipe I use to make the most flavorful, tender, and juicy piece of steak. Just make sure you get a nice thick cut with the best marbling you can find. No recipe in the world can fix a bad cut of beef... this just helps make that cut of beef be the best it can be.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
You can add some herbs if you want.
If you don't have a grill you can sear the steak under a broiler, about 2 minutes per side.
About the cooking process: Slowly cooking the steak helps distribute the marinade and melt the fat. This also helps the steak cook evenly before searing. Remove steak from the oven when its internal temperature is 10 degrees below desired doneness to compensate for the extra heat it gets from the sear. Make sure you sear hot and fast to avoid over-cooking the steak. Sear outside if using a skillet as there will be a lot of smoke.