If you want perfectly cooked steaks every time, with almost no gray band of overcooked meat beneath the surface, the reverse sear is the best method to use. It works for any thickcut steak—strip steak, ribeye steak, porterhouse steak, tomahawk steak, Tbone steak, tritip, and filet mignon.

Simply start the steak in a low oven, let it cook slowly until it reaches your desired internal temperature, then sear it in a screaminghot pan or on the grill to quickly put a beautiful burnished crust on the exterior. Alternatively, you can do this entirely on the grill using a twozone fire, starting the steaks on the cooler side and finishing them on the hot side. Either way, it's easy and nearly foolproof, and it delivers absolutely stunning results.

FULL STORY: https://www.seriouseats.com/2017/03/h...

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