Carson Daly Makes This ‘Perfect Steak’ for His Family ‘Probably Too Much’ — Learn His Go-To Method (Exclusive)

"Family time around the table is really important," the 'Today' show co-host tells PEOPLE in this week's Sexiest Man Alive issue

Carson Daly wasn't very interest in food as a kid.

“I did not think about food when I was growing up really, especially as far as cooking because in the ‘80s, my mom would make pork chops and they were gray and they were a can of onion soup and it was awful,” Daly, 52, tells PEOPLE in the “Yes Chef” section of this week’s Sexiest Man Alive 2023 issue, in which stars share their favorite recipes. “My dad would serve burgers that were still bleeding. The cooking was handled, but I was scarred by some of it.”

The Today co-host’s wife Siri Pinter eventually flipped that culinary switch for him.

“Siri is such a foodie,” Daly says. “When I met her, she had a food blog. We'd be at breakfast and all she and her friends and parents do, and everybody in her world when they're at breakfast, they talk about lunch. When they're at lunch they talk about dinner and I'm [like], ‘You guys got to stop.’ But, I got kind of sucked into it and now I really love it. It's at the epicenter of our family.”

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Today, Daly loves making “a super easy bone-in rib eye using the reverse sear method,” which he says results in “the perfect steak every time.” Reverse-searing involves starting the steak in a low-heated oven and slow-roasting it to your desired doneness. Then it's finish in a hot cast-iron skillet to get a nice, brown crust.

Daly uses salt, pepper and Snake River Farms steak seasoning, which he orders from Idaho, and cooks the meat until it reaches an internal temperature of 130 degrees. Then he lets the steak sit for about 10 minutes (“Resist the urge for your chef's special bite!” he implores) so it hits 135 degrees and can be served medium rare.

“If I start to see deep red, borderline purple, I get the heebie-jeebies,” Daly says. “But I definitely don't want it over.”

Daly says the whole family, including daughters Etta, 11, London, 9, and Goldie, 3, and son Jackson, 14, will eat the steak served medium or medium rare. This recipe serves as a good source of protein for his daughters, who Daly says “don't really eat a lot of protein.”

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As a result, the host of The Voice makes his reverse-seared steak quite often.

“I make this probably too much,” Daly says. “[I] should probably not make it as much as we do, but we love it. Around the holidays, I'll make a big rib roast, which is a similar philosophy of cooking.”

When it comes to serving the steak, Daly suggests running a knife down the spine of the bone to cut off the meat and following the fat line to further trim it down. Then he cuts the steak into “nice chunks” by cutting against the grain.

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The TRL alum learned to cook with the help of Google and his friend and BBQ expert Adam Perry Lang. “I will text APL, ‘How do you do this?’” Daly says. “He's the master.”

Daly now emulates his own dad's love of family dinners.

“My dad worked really hard and all he ever asked of us was to be there at the dinner table,” he says. “Having dinner with the family was everything to him. And so that's really stuck with me. As busy as I am all over the country, I love having dinner with my family. Even if it's 30 minutes and they want to run out to their friends' houses or go outside and play after, that's great. Family time around the table is really important.”

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