Ground beef must reach a safe and savory 160 degrees, while steak is safe at 145 degrees. Safe internal temperatures vary based on cut. Always cook to appropriate internal temperatures.Always wash cutting boards and plates after having been in contact with raw meat.Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.Thats the only way to know for sure when the steak is ready for searing. Insert the probe of a meat thermometer into the steak. Always wash your hands before and after handling raw meat. Most oven-cooking methods, including one weve mentioned previously, involve searing the steak in a pan first, then finishing it in the oven (a method for cooking steak when its frozen also uses. Place the steak on a rimmed baking sheet fitted with a rack.😉 Don’t forget the rules of food safety! Here is the short list: If you prefer the tastiness that only the grill can provide. Seriously, I did not know I could cook a steak well-done without it coming out incredibly dry until I tried it using the reverse sear.Īnd the best news is that while these instructions say to put the sear on in a skillet, it can totes be done on the grill. No joke – whether you like your steak rare or well, this method turns out perfectly cooked steak every. Once your pan is hot, add the steak, and sear just one side of your steak for 2-3 minutes or until a nice crust forms. Heat a small amount of high-smoke point oil in a seasoned cast iron or oven-safe pan over high heat. Not since I discovered the perfection that comes when you reverse sear steak. This cooking method works best for steaks larger than 1 thick, like filet mignon. I used to be a hardcore steaks-are-cooked-on-the-grill-and-only-the grill kind of girl.
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