Cook the best steak of your life by simply changing the way you think about searing a steak. Flip the script and cook the steak in reverse.
Most steaks are cooked by first searing each side and then finishing (baking) in the oven. That method is a useful one and produces a steak that has the characteristic “bullseye” of doneness. But by simply baking first and searing last, the quality of the steak changes altogether. It’ll be juicier. More tender. And more beautiful.
This technique is commonly used in restaurant kitchens around the world. Get that perfect edge-to-edge medium-rare that resembles steaks that have been cooked sous-vide. It’s easier and cheaper than buying extra equipment.