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  • Writer's pictureArden Sleadd

Reverse-Seared Steak is the bomb!

I tried this for the first time on some rib-eye last week. It was marvelous!

Picture courtesy

I like my steaks a little rarer than my husband, and I was having a hard time getting them cooked just right in the frying pan. Generally the center was always redder than I had intended, for either of us. The Carnivore Code Cookbook taught me the reverse-sear method, and it solved my problem. It basically involves heating the steak at a low temperature in the oven until the inner temperature is a certain level, depending on how you want it cooked, and then searing both sides in the frying pan. It turned out perfectly for both of us! Even though the picture above isn't mine, you'll have to trust me when I say my rib-eye looked just like that. Get the book here. (I do not receive any compensation for recommending this product.)

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