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The reverse sear method has been a game changer for me. Never going back
Rising Star
100% reverse sear is the way to go for steaks unless you sous vide and then char the steak. It’s so so easy to grill a amazing steak at home. Only reason to get a steak at a restaurant is if it’s dry aged or some specialty steak.
Do you sear then finish your n the oven or slow cook then sear?
I generally do filet mignon, 1 min per side in cast iron with a decent layer of sea salt and probably too much butter for my own good, 6 mins in the oven at 450 in the same pan and you get the smoked brown butter effect and it’s going to get a little under medium rare. Once it’s out I throw a little more butter on the steak while it rests, cover in foil for 7-8 minutes.
I’ve also heard of people pre-heating the cast iron in the oven but whenever I do that the first side in the pan tends to over cook on that half and sometimes the other half ends up a little too blue for my preferences.
Regardless get a good cast iron pan, good steak is just butter, salt, heat, and most importantly rest.
Chief
I concur! When I want to indulge I get dry aged and wow!!