Live in an apartment, Too cold outside to grill, or you just want the best way to prepare your favorite cut of Beef?
What is the best way to cook a steak without a grill? After using this method a few times I was sold. After 15 or 20 times it has worked perfectly every time.
Discover the remarkable reverse sear method for Filet Mignon. Undoubtedly a foolproof way to achieve a perfectly cooked steak with a tender and juicy consistency. Unlike sous vide, where the juices can escape into the plastic bag during the initial cooking stage. The reverse sear method allows the steak to retain its natural flavors and moisture.
This is evident during the first cooking stage in the oven, where minimal to no juice exits the steak into the pan. Notably, this method is versatile and can be applied to other cuts of meat such as New York Strip, Ribeye, and Porterhouse. Once you experience the outstanding results of the reverse sear method, you’ll likely favor it over any other steak-cooking method.
A good steak makes a perfect main dish, but to complete the meal, let’s include a few really good side dishes. Try Pasta Carbonara or Bruschetta. They are not only delicious but also easy to prepare. Furthermore, add some grilled vegetables, and the feast is complete.
Reverse sear is the best way to cook a steak without a grill
What is the best way to cook a steak
Ingredients
- 2 8 oz Filet Mignon or your favorite cut of beef
- Kosher Salt and coarsely ground Pepper
Instructions
- Let's start by lightly coating the meat with olive oil. The low flashpoint of the oil helps to sear and seal the meat. Simply season with kosher salt and coarsely ground pepper.
- Next lets preheat the oven to 275-300 degrees Fahrenheit.
- Place your steak in a preferably cast iron pan. If you don't have one, any high heat-resistant pan will work. Do not use a Teflon-coated pan.
- Next insert the pan in the preheated oven and cook until the internal temperature reaches 110 degrees Fahrenheit.
- Remove the meat from the pan and place the pan on the stove over medium heat.
- Then when the pan is preheated, sear both sides to the following internal temperatures:120 degrees Fahrenheit for rare140 degrees Fahrenheit for medium160 degrees Fahrenheit for well doneFollowing these steps will result in a perfectly cooked, tender, and succulent steak.
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