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This is almost a reverse sear, which, imho, is the best way to cook a medium+ thickness steak, especially ribeye or filet. I preheat 250-300 and watch a remote
by leetbulb 6y ago
This is almost a reverse sear, which, imho, is the best way to cook a medium+ thickness steak, especially ribeye or filet.
I preheat 250-300 and watch a remote meat thermometer until the steak is 95% to desired temp. Usually takes 30-45 minutes. Then I crank up a skillet with ghee until it just starts smoking (~500F) and sear the hell out of the steaks for only a minute on each side. Perfect crust every time. Let rest for about 10 minutes.
- nielsbot 6y agoDoes it work without the oil? I haven't used any oil for mine--I like the result. But maybe I'd get better results with oil.
- leetbulb 6y agoYes, I've had good luck without oil. Without oil, I usually wait to pepper until afterward. Pepper burns quickly and most of it will just stick to the skillet, interfering with the surface contact. Personally, I like using butter or ghee. Aside from the taste, it increases and distributes the heat transfer more evenly across the surface which provides a more uniform sear. If you do use oil, I'd recommend using ghee or refined olive oil and make sure to "temper" it first (allow it to warm with the skillet).