Question

How do I make a reverse seared steak give me a recipe that references everything in metric units only.

Answer 1

Add a couple tablespoons of neutral oil. Sear the steaks on the first side for about a minute. Flip the steaks and add a big knob of butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds.

When you are searing your steak over high heat, you want to use a neutral oil like canola or vegetable with a high smoke point. Olive oil and butter are no good for this job; they will burn. Place your steaks in hot oil over medium-high heat for 45 seconds, until a good crust forms.

It takes about 30-60 minutes to reverse sear ribeye steak, depending on the thickness of the steak and the temperature of your oven. Generally, we recommend setting the oven to 275 degrees and cooking to an internal temperature of 110 degrees before searing for 1-2 minutes on each side.

Step-by-step explanation:

Answer 2

To make a reverse seared steak in metric units, season the steak and cook it in the oven at 120°C until it reaches an internal temperature of 50°C. Then, sear it in a hot skillet and let it rest before serving.

Step-by-step explanation:

To make a reverse seared steak, start by seasoning the steak with salt and pepper. Then, place the steak on a wire rack and let it sit in the refrigerator for at least an hour to dry out the surface. Once ready, preheat the oven to 120°C. Place the steak on a baking sheet and cook it in the oven until it reaches an internal temperature of 50°C.

While the steak is cooking, prepare a hot skillet with some oil or butter. Once the steak reaches the desired temperature, take it out of the oven and let it rest for a few minutes. Then, sear the steak in the hot skillet for about 1-2 minutes on each side to develop a brown crust. Finally, let the steak rest again for a few minutes before slicing and serving.