How to Avoid Ruining a Premium Steak, According to Experts at Omaha Steaks

Picture this: you've splurged on thick, marbled ribeye steaks. You heat a thin, light pan on high, and when the oil starts to smoke, you drop the cold steak into it. It sizzles away as you flip it after a good char, thinking it’s medium-rare. After removing it from the heat, you slice it thin, only to find your steak is dry and overcooked in its own juices. Clearly, it didn't turn out as planned.

There are several mistakes here: using a flimsy pan, skipping the resting time, and not checking the internal temperature with an instant-read thermometer. But one key error might catch you off guard.

For years, we've been told to sear steaks on high heat to lock in juices and create a crispy crust. However, there's a superior method: reverse searing. This technique guarantees your thick, expensive steak stays juicy and perfectly cooked every time, without the guesswork.

Reverse Searing: The Ultimate Technique for Perfectly Cooking Expensive Steaks

According to Rose, 'Reverse searing is a foolproof method for achieving the perfect steak every time, especially when working with a premium cut of meat.'

So, what’s reverse searing? It’s a technique where you cook the steak on lower heat until it’s about 10 to 15 degrees below your target temperature, then finish it with a sear for a crispy, flavorful crust. Afterward, you let the steak rest to let the juices redistribute and continue cooking.

Here’s how Rose suggests you reverse sear your steak:

• Start with a good steak. Rose recommends cuts that are at least 1 1/2 inches thick, like ribeye, filet mignon, or strip steak. 'Thicker cuts are often more expensive, but they cook more evenly and are packed with flavor.'
• Take the steak out of the fridge 20 to 30 minutes before cooking. 'Cooking steak straight from the fridge can cause the outside to overcook before the inside is done,' Rose explained. Be sure to dry the steak with paper towels and season generously with coarse cracked black pepper and kosher salt.
• Place the steak on a wire rack over a baking sheet and bake at 250°F. Cook until the internal temperature is 10 to 15 degrees below your target doneness: 105°F for rare, 115°F for medium-rare, 125°F for medium, and 135°F for medium-well. This can take anywhere from 20 to 40 minutes depending on the steak’s thickness and your preferred final temperature.
• Once out of the oven, let the steak rest while you heat a cast-iron skillet over high heat. Add oil and sear the steak for 1-2 minutes per side, until it’s caramelized and browned. You’ll want the internal temperature to be about 5 degrees below your target. For an extra flavor boost, add butter, ghee, duck fat, garlic, or fresh herbs like thyme or rosemary during the last minute of searing and baste the steak.
• Finally, let the steak rest for at least 5 minutes. This step allows the juices to redistribute, and the steak will continue cooking slightly, known as carryover cooking. Don’t skip this or all your hard work will be for nothing.

Reverse searing ensures your steak remains juicy and evenly cooked, preserving its natural moisture. You can even reverse sear on the grill or tackle a prime rib roast using the same technique. And don’t forget to serve up some tasty sides and finish off the meal with a flavorful sauce or compound butter for the ultimate steak experience.