If you ask me, the reverse sear is the way to cook any steak or chops. Using this method will make a good steak even better, and can turn a ‘tougher’ steak into a gourmet experience. Best of all, it is about as easy as it could possibly be.
For the full scientific explanation and super detailed instructions click here to read a great Serious Eats article. For a simple summary read below!
Generously salt the steak and allow it to sit on the counter until it comes to room temperature (*tip – salting the day before will yield even better results!). Gently bake in a very low oven, 170°- 200°F (or up to 250°F if you’re in a hurry), until the meat reaches 115°F internal temperature. Depending on the temperature and the thickness of the steak this will take between 20-40 minutes. I find that my toaster oven works great for this! Rest the steak for a few minutes to allow it to cool down a bit, then briefly sear on high heat in a BBQ or a greased frying pan until the temperature is 130°F for medium rare. Rest for 10 minutes before serving. Prepare for incoming high-fives
* NOTE ABOUT REVERSE SEARING ON THE BBQ: You can also complete the whole process on the barbeque (resulting in an amazing smokey flavour!), but you must have a way to monitor the temperature of your barbeque, especially during the first step. When I’m doing the whole process on the propane barbeque I like to throw some wood chips on the bottom of the barbeque, get it ripping hot to start it smoking, then reduce the temperature to 225°F and put the steaks on. Then I cook until the internal temperature of the steak is 115°F, remove the steaks, get the barbeque ripping hot again (around 450°F), and throw the steaks back on, flipping once, until the internal temperature reaches 130°F.
Spray Creek Ranch 
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