“Reverse-seared steaks flip the traditional steak-cooking formula on its head. By searing at the end, you’ll get better browning and more tender, evenly cooked meat. It’s the best technique for steak that’s perfectly medium-rare from edge to edge, all wrapped up in a crisp, burnished crust.”
A video, lots of text and pictures await you when you follow the link below. I have no idea how effective the method shown for cooking a steak is since I am not a steak eater. Well, not that type of steak. I am a hamburger steak connoisseur and I doubt if baking then searing is required for my ground up dead cow delight.
Lots of folks like steaks and consider them to be a treat. It is for those folks I offer this optional cooking method. There is a comment section at the link and these commenting sections can often be an excellent source of cooking tips and ideas along with opinions about the information provided within the article upon the Web page.
Feel free to leave a comment here, pro or con or in-between if you try this bake then sear method of preparing a steak for munching upon.
The Reverse Sear Is the Best Way to Cook a Steak, Period | The Food Lab | Serious Eats
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