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The Reverse-Sear Method, For a Perfect Steak or Pork Chop At Home

Hey good lookin', we know you're cookin'. 

The reverse sear method works by slowly and evenly cooking your steak before searing the outside for a perfectly crispy yet tender bite. It works for any of our bone-in steaks, like our ribeye, porterhouse, or t-bone, or pork chop and can even save you the step of defrosting your frozen met. 

So try this out and let us know what you think. We promise you won't regret it! 

The Basics:

1.  Start by preheating your oven to 250°F. Take your steak or pork chop out of the cryo and dab with a dry paper towel, then sprinkle liberally with salt and pepper (if desired).
2.  Salt at least 1 hour before but up to 24 hours ahead of time, keeping your steak on wire rack in the refrigerator uncovered to dry out.
3.  Line a baking sheet with foil or parchment paper, and then place your oven-safe rack with salted meat on top. Bake for approx 40 minutes. Cooking time will vary so check begin checking temp after 25 minutes.
4.  Check for doneness with an internal thermometer, making sure to keep the gauge away from any bones. Remove the meat from the oven when the thermometer reads 120°F.
5.  Add oil to a pan over medium-high heat. When the oil begins to smoke, carefully place your meat in the pan and sear for approx 90 seconds on all sides.
6.  We really mean all sides- use tongs to get the edges and sides deep brown and crispy.
7.  Check internal temperature and remove from heat when it’s to the doneness that you prefer. Check out our temp chart for temperature references. We prefer medium ~ 135°F.
8.  Let your meat sit for 10 minutes so that juices can reabsorb and coagulate in the fibers- this makes for a juicy bite! Then, remove bone and slice against the grain.

Enjoy with loved ones, or indulge privately and luxuriously.

Shop meat to make this recipe:

Bone-In Dry Aged Ribeye/ Bone-in Dry Aged Strip Steak/ The MVP Box