{"id":128,"date":"2017-10-17T14:04:57","date_gmt":"2017-10-17T21:04:57","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=128"},"modified":"2023-10-16T16:35:26","modified_gmt":"2023-10-16T16:35:26","slug":"steak-reverse-sear","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/10\/17\/steak-reverse-sear\/","title":{"rendered":"Steak, Reverse Sear"},"content":{"rendered":"<h5 style=\"text-align: center;\">Serves 2 to 3<\/h5>\n<h6 style=\"text-align: center;\">Adapted from Serious Eats<\/h6>\n<p>February 2015: This is an incredible way to cook steak. For a reverse sear, the steak is roasted at low temperature to rare, then rested and seared to finish.<\/p>\n<ul>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">to 2 lb tender steak, (rib-eye or strip).<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt<\/span><\/li>\n<li><span class=\"id-ingredient-name\">pepper<\/span><\/li>\n<li><span class=\"id-ingredient-name\">canola oil<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nAdjust<\/strong> oven rack to middle position and heat oven to 250-275\u00b0F.<\/p>\n<p>If using a <strong>rib-eye,<\/strong> tie <strong>steak<\/strong> to retain shape.<\/p>\n<p>Let <strong>steak<\/strong> stand at room temperature for 1 hour.<\/p>\n<p>Line small baking sheet with foil. Place rack above.<\/p>\n<p>Season <strong>steak<\/strong> liberally with <strong>salt<\/strong> and <strong>pepper.<\/strong> Place on rack. Insert meat thermometer to center of <strong>steak.<\/strong> Place racked <strong>steak<\/strong> on middle shelf of oven.<\/p>\n<p>Roast until temperature is 125\u00b0F, 45 to 90 minutes depending on thickness.<\/p>\n<p>Remove from oven, cover loosely with foil and rest 12-15 minutes. Temperature should rise to about 135\u00b0F.<\/p>\n<p>While <strong>steak<\/strong> is resting heat a cast iron or other heavy pan over high heat until very hot.<\/p>\n<p>Add a teaspoon or so of <strong>canola oil<\/strong> and the steak to the pan.<\/p>\n<p>Cook about 1 minute and turn <strong>steak<\/strong> over. Cook 1 minute on the other side.<\/p>\n<p>Slice, serve, enjoy.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2554\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/SteakRevSear.jpg?resize=300%2C224\" alt=\"\" width=\"300\" height=\"224\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/SteakRevSear.jpg?resize=300%2C224&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/SteakRevSear.jpg?resize=1024%2C765&amp;ssl=1 1024w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/SteakRevSear.jpg?resize=768%2C574&amp;ssl=1 768w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/SteakRevSear.jpg?resize=361%2C270&amp;ssl=1 361w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/SteakRevSear.jpg?w=1139&amp;ssl=1 1139w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 2 to 3 Adapted from Serious Eats February 2015: This is an incredible way to cook steak. For a reverse sear, the steak is roasted at low temperature to rare, then rested and seared to finish. 1\u00bdto 2 lb tender steak, (rib-eye or strip). Kosher salt pepper canola oil Adjust oven rack to middle position and heat oven to 250-275\u00b0F. If using a rib-eye, tie steak to retain shape. Let steak stand at room temperature for 1 hour. Line&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/10\/17\/steak-reverse-sear\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2555,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[42,226],"class_list":["post-128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-beef","tag-steak"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/SteakRevSear2.jpg?fit=1429%2C1067&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=128"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/128\/revisions"}],"predecessor-version":[{"id":52913,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/128\/revisions\/52913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2555"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}