Do you want to make the perfect steak every time? Try the reverse sear and grill method I love – slow roasting in the oven to just under the perfect temperature and finishing on the grill.
- 4 steaks – use something that is at least 1 inch thick. I used a fillet mignon.
- about 2 tsp. extra virgin olive oil
- 2 tsp. sea salt
- 2 tsp. pepper
- 4 Tbsp. unsalted butter – 1 Tbsp. per steak
- 4 garlic cloves, sliced – 1 per steak
- a cast iron pan works best, but use a baking sheet or dish if you don’t have one
- Preheat the oven to 250 degrees. Place the cast iron skillet, if using, in the oven to warm.
- Lay the steaks on a cutting board and pat dry.
- Sprinkle each steak evenly with the salt and pepper. Drizzle with olive oil and pierce with a fork. Piercing with a fork tenderizes the meat. I also feel like this pushes the seasoning and additional fat into the meat.
- When the oven has preheated, lay the butter and garlic slices in the warm pan. Let the butter melt and place the steaks in the pan. Spoon the butter over the steaks and place in the oven.
- Set the timer for 20 minutes. After 20 minutes, start checking the temperature of the meat every 5ish minutes.
- When the internal temperature reaches about 125-130 F, pull the steaks from the grill and let them rest while you preheat the grill on high. You want to pull the steaks before they’re done, about 10 degrees less than your desired end temperature – medium rare is about 135-140 degrees, so they can finish cooking on the grill. Check HERE for temps for levels of done-ness.
- When the grill has preheated, lay the steaks on the grill for only about 1 minute per side. You JUST want to get a sear, and then you can remove them and serve. Since they’ve already rested you can serve away!
If you don’t have a digital read thermometer, you should have one! Here’s mine! (affiliate)