“When steaks are 1½ to 2 inches thick, it’s best to use a reverse sear method of cooking them. This process begins in the oven and then moves to the top of the stove for the sear. This method keeps the thick steaks really moist and flavorful. An added bonus is the pan sauce, made possible since all the meat’s juices stay in the skillet rather than falling through the grates of your grill! If your steaks are 1 inch thick or less, there is no need to reverse sear.”
Excerpt and recipe from SKILLET LOVE by Anne Byrn. Copyright © 2019 by Anne Byrn. Photography copyright © 2019 by Danielle Atkins. Reprinted by arrangement with Grand Central Publishing. All rights reserved.
