Reverse searing is a widely respected cooking method for achieving a consistently cooked piece of steak every time. It involves cooking the steak at a low temperature in an oven or over indirect heat on a grill and then finishing it with a high-heat sear.
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What Is Reverse Sear?
Reverse sear is a cooking method that helps you achieve the perfect level of doneness for your steaks. It involves cooking the steak in a preheated oven and then creating a golden brown sear on the grill or in a pan. This ensures that the steak is cooked evenly without the risk of over-cooking.
Using reverse sear is a great way to cook a steak if you want to impress your guests or family. It is also a good option if you are short on time, as it reduces the cooking time.
If you are new to steaks, the reverse sear is the way to go. It is a fool-proof method that will help you achieve perfectly cooked steaks every time. Cooking indoors, I highly suggest using a cast iron skillet due to the even cooking temperature.
- Reverse sear results in perfectly cooked meat every time.
- The reverse sear technique is easy to learn and use.
- Produces evenly cooked steaks that are not overcooked.
- It's a great way to cook thicker cuts of meat.
- You can add variations to the reverse sear technique to suit your personal preferences.
Selecting the Perfect Steak for Reverse Searing
When choosing a steak for reverse searing, consider the thickness and fat content. Thicker cuts, like ribeye, porterhouse, and New York strip, are ideal for this method. For a one-inch thick steak, you should cook it indirectly for about 8-10 minutes, then sear it for 1-2 minutes per side
How To Cook Reverse Sear Steak
Thawing and Preparing Your Steak
Make sure your steak is completely thawed before cooking. Season your steak with salt, pepper, or your favorite seasoning blend. Allow the seasoning to penetrate the meat for at least 10 minutes. If using fish, season it right before cooking.
Seasoning: Techniques and Tips
Generously season your steak with salt, pepper, and other spices for the best flavor. Consider an overnight dry brine for even better results. Dry brining helps the steak retain its juices and enhances tenderness.
Low and Slow Cooking: Oven and Grill Methods
In the Oven:
Preheat your oven to 250 degrees Fahrenheit. Place the steak on a wire rack over a baking sheet and cook until it reaches 110 degrees Fahrenheit. Use a digital meat thermometer to ensure accuracy.
On the Grill:
If you have a grill, this is the perfect way to perform a reverse sear. Preheat your grill to medium heat and cook over indirect heat, then move to the grill's hot side and sear the steak for a few minutes on each side.
Once removed from the grill, allow to rest for a few minutes before serving.
Achieving the Perfect Sear: Techniques and Equipment
Heat a cast-iron skillet over high heat. Add a little oil and sear the steak for one minute per side. Add butter to the skillet and baste the steak for added flavor.
Resting Your Steak: Importance and Techniques
Allow the steak to rest for five to ten minutes before cutting into it. This helps the steak retain its juices and flavor. Cut the steak against the grain to maximize tenderness.
Chef Tips To Get Perfect Results
Now that you know how to perform reverse sear, here are a few tips to help you get the perfect results every time:
- Use a digital meat thermometer to ensure the steak reaches the correct internal temperature. Chart: USDA Proteins Internal Temperatures, beef, chicken, pork, fish, etc.
- Season generously with salt, pepper, and other spices.
- Allow it to rest for at least five minutes before cutting into it.
- Cut the steak against the grain to help maximize tenderness.
Common Mistakes and How to Avoid Them
One common mistake is not allowing the steak to rest after cooking. Resting is crucial for a juicy and flavorful steak. Also, ensure that you do not overcook the steak during the searing process.
Reverse Sear Steak With A Grill
If you have a grill, this is the perfect way to perform a reverse sear. Preheat your grill to medium heat and cook over indirect heat, then move to the grill's hot side and sear the steak for a few minutes on each side.
Once removed from the grill, allow to rest for a few minutes before serving.
Do I Flip Steak Reverse Searing?
The answer is no; you do not need to flip when reverse searing. Reverse searing is a cooking method in which the steak is first cooked at a lower temperature until it reaches the desired level of doneness, then seared at a higher temperature to create a brown crust.
📖 Recipe Card
Reverse Sear Steak Technique
Suggested Equipment
Ingredients
- 1 Steak (Ribeye, porterhouse, beef tenderloin, or New York strip)
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 1 ½ Teaspoons Salt
- 1 Teaspoon Black Pepper
Instructions
Preparation
- Thaw Steak: Ensure steak is completely thawed.Season Steak: Season steak with salt and pepper or preferred seasoning. For enhanced flavor, dry brine overnight in the refrigerator.
Cooking
- Preheat Oven: Preheat your oven to 250°F (121.11°C)Oven Cooking: Place the steak on a wire rack over a baking sheet. Cook in the oven until it reaches an internal temperature of 110°F (43.5°C), about 15-40 minutes, depending on thickness.Grill Option: If using a grill, preheat to medium and cook steak over indirect heat, then sear over direct heat for a few minutes on each side.
Searing
- Skillet Searing: Remove steak from the oven. Preheat a cast-iron skillet over high heat and add a little oil. Sear steak for one minute per side.Butter Basting (Optional): Add butter to the skillet and baste steak for additional flavor.
Resting
- Rest Steak: Let steak rest for 5-10 minutes before cutting. This allows juices to be redistributed.
Serving
- Slice Steak: Cut against the grain for maximum tenderness.
Notes
Chef Tips
- Use a digital meat thermometer for precise doneness.
- Season generously for optimal flavor.
- Resting the steak post-cooking is crucial for juiciness.
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