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.  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

A selection of steaks and ribs shown just out of the low oven after warming, and after searing on the BBQ.