"A reverse sear is a pretty straightforward method that will give you a beautiful textural contrast without the flames of a grill."
"You can place your steak on a wire rack over a baking sheet and cook it low and slow in a 250 degrees Fahrenheit oven."
"My answer wouldn't change for cooking for a crowd, as this is a great method, and all you have to do is add several more cast iron skillets."
"Get it super hot, stove-top style. Sear them for about 2 minutes on each side in the cast iron skillet."
As grilling season peaks, there are alternative ways to cook steak for those without a grill. Celebrity chef Robbie Shoults advocates for the reverse sear method, which involves cooking the steak low and slow in the oven before finishing it with a quick sear on the stovetop. This technique ensures an even cook and a tender interior, yielding a charred crust similar to grilled steak. Shoults explains how to execute this method effectively while offering tips for cooking multiple steaks simultaneously for larger gatherings.
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