Reverse sear steak with garlic and thyme
Steaks
The reverse sear is our favorite method for perfectly-cooked steaks: roasted low and slow in the oven and finished fast in a sizzling hot skillet, the result is tender and juicy steaks that are the perfect shade of pink all the way through. Rather than searing your steaks first and finishing them in the oven, try the reverse sear method for optimal results every time. Granted, it does take a bit longer overall, but it's a much more reliable and consistent method, producing tender and juicy steaks perfectly cooked every time. Taylor first started to explore the reverse-sear method when we were researching recipes for our New Year's prime rib. We had spontaneously picked up a small piece of meat at the market that week, and quickly realized we had no idea how to cook it. Traditional steak and prime rib recipes have you sear the outside of the steak first in a sizzling hot skillet (which seals in the juices, apparently), and then finish it in a hot oven. However, we've found doing the
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