The Reverse Sear is Still the Best Way to Cook Steak | Kenji's Cooking Show

steak

🥗Healthier: lean cuts of beef

💰Cheaper: pork chops

Lean cuts provide a healthier option while pork chops are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is usually cheaper.

Season the ribeye steak generously with kosher salt, aiming for a heavy coating.

Add black pepper to the steak, stating that some prefer to add it later to avoid burning during searing.

Optionally add MSG in a 5:1 ratio with salt for enhanced umami flavor.

Let the seasoned steak rest for about 45 minutes to allow the salt to penetrate and moisture to be reabsorbed.

Preheat the oven to 250°F (120°C) for the reverse sear method.

Insert a thermometer into the steak to monitor the internal temperature.

Place the steak in the preheated oven until it reaches an internal temperature of 120-125°F for medium-rare.

Remove the steak from the oven once the desired temperature is reached.

Sear the steak in a skillet over high heat until a brown crust forms, about 1-2 minutes per side.

Let the steak rest for a few minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level: