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RECIPE: The Reverse Sear Technique

January 6, 2020

This is a great way to prepare the perfect steak every time, and enables excellent control over internal temperatures while ensuring the outside doesn’t get too crispy or dried out.

You start the reverse sear in the oven and then finish it on the grill (or with a broiler or in a hot skillet on the stove top).

This has literally transformed how our family cooks steaks to perfection for each member, every time.

Here's how you do it:

1. Season your steak and bring it to room temperature (I just use salt and pepper) on an oven-safe surface (I use a cast-iron skillet).

2. Preheat oven to 275F with the oven rack in the center position.  This is also a good time to start your grill!

3. Cook steaks in the oven for about 6-8 minutes, flip and bake for another 6-8 minutes.  The cook time depends on the steak thickness and desired "done-ness".  The internal temperature should be 90F for rare, 95F for medium-rare and 100F for medium.
4. Remove steaks from the oven and let steaks rest 10 minutes.

5. Finish by quickly searing steaks on a hot grill, using the broiler, or in a little oil or butter on the stovetop for *about* 2 minutes per side.  The internal temperature should be 120F for rare, 125F for medium-rare or 130F for medium.  

Remember: Grassfed steaks cook to a lower temperature than conventionally raised beef.  Don’t overcook yours.

6. Enjoy steaks cooked perfectly for every person at the table!
It seems pretty simple, right?

I hope you find this approach useful, and as always, let me know if you have questions.

Sarah Hayes

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