Reverse Sear Steak Tutorial Step 1: Dry Brine Season your steaks generously with kosher salt and place them on a wire rack or plate, uncovered, in the refrigerator for 2–24 hours. This does two things: * Seasons the meat all the way through. * Dries the surface, helping create an incredible crust. *Note: This method is best for steaks that are 1 to 1½ inches thick, which is what I used here.* Step 2: Take the Chill Off About 30 minutes before cooking, remove the steaks from the refrigerator and let them sit on the counter. Meanwhile, preheat your oven to 250°F. Step 3: Slow Cook Place the steaks on a wire rack over a baking sheet and cook in the oven for 45–60 minutes, or until the internal temperature reaches 115°F. Always cook to temperature rather than time, as thickness will affect how long it takes. Step 4: Sear Remove the steaks from the oven and pat them completely dry with paper towels. Heat your cooking surface until it’s ripping hot (450-500 degrees) —a Blackstone, gas grill, cast iron skillet, or carbon steel pan all work great. Sear the steaks for 45–90 seconds per side, flipping as needed, until they develop a deep, dark crust. Continue searing until the internal temperature reaches 125°F. Step 5: Rest Transfer the steaks to a cutting board or wire rack and let them rest for 10 minutes. During the rest, carryover cooking will bring the steaks to approximately 130–135°F, giving you the perfect medium-rare. Step 6: Slice & Enjoy Slice against the grain, sprinkle with flaky finishing salt if desired, and enjoy one of the best steaks you’ll ever make. #foodtiktok #steak #homecooking #reversesear #homemade - @jake_spinek