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Want to learn how to make the perfect steak? We're big fans of the reverse sear method for two reasons. First, this technique of roasting the meat at a low temperature and finishing it off with a quick sear and butter baste preserves the spices, reducing the chance they will burn. Our go-to seasoning? Diaspora Co.'s house Steak Masala, of course! And, secondly, reverse searing results in the perfect, succulent steak every time, from rare to medium-well. This method does take a little more time than just pan-searing a steak, but most of the cooking time is inactive, and the results are well worth the extra effort.
Cook's note: This method can be used with bigger steaks, like Tomahawk steaks, as well as multiple steaks. For the former, you'll need a little more seasoning (when it doubt season with abandon — steak can take it!) and the cooking time will be longer. I usually start checking anything thicker thank 2" at about 35 minutes, but it can take up to an hour or so to get to your desired internal temperature.