Reverse sear

This method of cooking steak, known as reverse sear, starts with a slow cook in the oven at a low temperature, followed by a quick sear in a hot skillet. The result is a steak that is perfectly cooked to the desired doneness, with a beautifully browned crust. This technique, which utilizes both the oven and the skillet, is favored for its ability to produce a steak with a crisp exterior and a tender, juicy interior.