You keep hearing about this "reverse seared" steak but have no clue how to cook it? Look no further. I'm going to teach you how to do it. Not only that, but I'm going to deviate from my grilling methods and teach you how to do it in your kitchen!
A good steak is meant to be eaten medium-rare in my opinion. If you like your steak well done, you might as well go outside and chew on the tire of your pickup. Using my method will allow you to achieve a medium rare finish from top to bottom. Plus it will have a tasty crust.
What you will need:
- Thick steak. At least Choice grade. Prime is even better. Preferably 2" thick. This is a real man's steak!
- Holy Cow BBQ Rub (If you don't have any yet, substitute a simple 50/50 salt/coarse cracked pepper mix until you order our rub.)
- 1 thick slice of butter
- Cast iron skillet
- Meat thermometer