The Best Way to Cook Steak: The Reverse Sear | Kenji's Cooking Show

Summary by Krater

J. Kenji López-Alt demonstrates how to cook a thick, bone-in tomahawk ribeye steak using the reverse sear technique, starting in a low oven at 250 degrees Fahrenheit and finishing on a preheated griddle with oil and Chef's Press weights.

From the video

Answers: How do you reverse sear a thick steak?

• reverse sear ribeye steak
• cooking tomahawk steak in oven
• using Chef's Press on steak
• temperature control for thick steaks
• surface moisture evaporation in cooking

Ingredients

• 2 1/4 to 2 1/2 inch thick tomahawk steak
• kosher salt
• black pepper
• rice bran oil

What it concludes

• Reverse searing provides a perfectly even doneness from edge to center on thick steaks.
• Starting a steak in a low oven dries off surface moisture, which helps the meat sear better and faster.
• Reverse searing gives a much wider window of perfect doneness compared to traditional high-heat cooking methods.