Crispy medium rare steak

[killianss]

Few years ago, i ate one of the best steak in a restaurant. As the title suggested, it was crispy on the outside and medium rare in the middle. I tried to replicate it using reverse sears on weber but typically it is not as crispy as i would like.

I found the only way i can replicate this is to use high heat 400-425c for steak all the way. Unfortunately, as you can imagine, the overcook area os relatively large compared to the steak thickness

Any suggestion on how to do this?

Thank you!

[Jerod Broussard]

It has to be pretty thick for reverse sear. At least 1.5" thick. I just take them up to about 125 internal and then give it all the heat I can. I pat dry and add beef love or a little oil before applying the reverse sear .

[RonB]

I've never tried it, but Kenji sez to brown steaks in a very hot frying pan with oil in it. Here's a link to his technique:

http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html

BTW - this is a great article about steaks in general.