Striker Chef's Beef Tenderloin Reverse Seared Steak
A premium tenderloin steak where the interior is gently cooked first in the oven, then the exterior is quickly seared in a pan to perfectly lock in the juices.
Ingredients needed 2 servings
Recipe
Cooking tips
- Reverse searing works best with steaks at least 2.5-3 cm thick for even cooking throughout.
- When inserting the thermometer, ensure it is positioned exactly in the center by estimating depth with your hand for accurate temperature reading.
Recommended for
- Those who want to successfully cook a restaurant-quality steak at home.
- Those who have failed with thick cuts before and seek a scientific, foolproof method.
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