I usually grill steaks and pan sear to oven when cooking beef tenderloins. I'm usually underwhelmed with gas grill and I seem to never get thick cuts cooked right. After browsing here, I thought I'd try the reverse sear method.
Let Steak come to room temp, about 45 min.
250 for 25-30 min or until 115 degrees and take out
Immediately sear in large hot skillet with KerryGold Garlic- Herb butter, about 2 min a side.
10/10.
Im convinced this is the only method for thick steaks.
How's it look?
by I_Snort_Febreze
25 Comments
Bravo
Beautiful I could almost cry .
Wonderful.
The only possible criticism is the grey band could be a little minimized, but it happens to the best of us and this looks absolutely delicious.
yuuuuum.
‘Ole reliable KerryGold.
It’s not known by many, the reverse sear method really helps make a nice sear! By drying out the surface of the meat a better sear and be achieved.
This is one of the best looking results I’ve seen on this sub in a while. That sear looks fantastic and the doneness is absolutely perfect for me.
Did you start the sear in oil first, or immediately in oil/butter together?
that char is on point.
this is hows it done
Reported for porn
Outstanding crust!
Wow
Great job. Cook looks awesome AB’s I am sure that compound butter was on point.
That looks incredible
How are you people not smoking your homes out on these cast iron sears???
That looks absolutely delicious. Well done!
Damn, this looks gooooood. 🤤
Looks amazing 😍.
I didn’t think you could sear a steak in butter due to the low smoke point?
As a vegetarian, god I’d eat this in a heartbeat
Smash
Beautiful steak right there!
250 farenheit or Celsius?
Awesome cook and awesome butter.
Well done op
Looks sooo yum!
Looks fantastic. Did you throw in the kerrygold at the start? Or start with higher smoke point oil and then just baste in the butter toward the end of the sear? I’d be concerned about the butter smoking like crazy and/or the garlic/herb burning.