Reverse Sear
![]() |
PrepLightly season both sides of the thawed cuts with salt, pepper* and olive oil. Wrap in parchment paper and insert a meat thermometer. |
![]() |
CookPlace in a 220° oven until the internal temperature of the meat reaches the desired level of doneness. Medium-Rare is 130°. See below for cooking temperatures. |
![]() |
SearHeat a cast iron skillet to 500°. Most oils will smoke at this temperature so doing this on the grill is a good option. Sear one or two steaks at a time for 60 seconds on each side. |
![]() |
EnjoyEnjoy one of
the best steaks you have ever experienced!
|
Steak Cooking Temperatures
Rare |
120ºF to 125ºFCenter is bright red, pinkish toward the exterior portion, and warm throughout.
|
Medium Rare |
120ºF to 125ºFCenter is very pink, slightly brown toward the exterior portion, and slightly hot. |
Medium |
130ºF to 135ºFCenter is light pink, the outer portion is brown
and hot throughout. |
Medium Well |
150ºF to 155ºFPlease, do not do this with Bison!
|
Well Done |
160ºF and aboveDon’t even think about it.
|