Follow my blog with BloglovinIt’s Friday and I feel like cooking! While in the grocery store I happen to walk by the meat department and a couple of New York Strips were calling my name. So I had the butcher wrap a couple up and headed on home, savoring the evening when I could devour one of the mouth watering slabs of seared steak.
A few months ago, I was introduced to a reverse sear and ever since I tried it, this has been my go to method of cooking steak. And rather than print out the ingredients and how to do it, I thought I would post the link to the video that taught me (and the guy has a little swag, which keeps it interesting and entertaining). It is definitely a different way to cook seared steak but the consistency and flavor will have you cooking your steak like this every time. And on a side note, if you don’t already have one, I recommend getting a cast iron skillet for most of your cooking. Cast iron is naturally nonstick and a well-seasoned cast iron skillet has a naturally nonstick surface. Few nonstick pans can go safely from the stovetop to the oven and because cast iron is naturally nonstick, it is also easy to clean. But back to the steaks,