Reverse Sear a 28oz MONSTER Ribeye Like a Michelin Star Chef! 🔥 🥩
Steak House At Home
The satisfaction of a perfectly cooked steak is hard to beat. There are numerous methods to achieve the ideal balance of a crispy crust and tender, juicy interior, but reverse searing has become popular to get as close to a steak house experience as you can.
This technique involves slow-cooking the steak before finishing it with a high-heat sear, resulting in a uniformly cooked, mouthwatering steak.
In this blog post, I'll explain what reverse searing is, why it works so well, and how you can master this method in your own kitchen.
What is Reverse Searing?
Reverse searing flips the traditional steak-cooking method on its head.
Instead of starting with a high-heat sear followed by oven cooking, you begin by gently cooking the steak in an oven at a low temperature. After the steak reaches your preferred internal temperature, finish it with a quick, high-heat sear in a cast-iron pan.
This technique provides more control over the cooking process, ensuring an even doneness edge-to-edge and a beautifully caramelized crust.
Why Reverse Searing Works
Even Cooking: The slow, gentle heat of the oven ensures that the steak cooks evenly throughout, eliminating the risk of an overcooked exterior and an undercooked interior.
Temperature Control: By cooking the steak at a low temperature first, you have more control over the final internal temperature, making achieving your desired level of doneness easier.
Better Crust: The high-heat sear at the end creates what is known as a Maillard reaction, forming a delicious, caramelized crust without overcooking the steak inside.
Enhanced Flavor: The reverse sear method retains the steak's juices, resulting in a more flavourful and tender steak.
Step-by-Step Guide to Reverse Searing
Ingredients:
1.5-2 inch thick steak (ribeye, strip steak, or filet mignon work best)
Kosher salt
High-smoke point oil (avocado oil)
Optional: herbs like rosemary or thyme and butter for basting
Equipment:
Oven
Basting brush
Wire rack and baking sheet
Meat thermometer (instant-read or probe)
Cast iron skillet
Instructions:
Prepare the steak: Pat the steak down with paper towels to ensure it is thoroughly dry and arid. Salt each side of the steak generously with kosher salt. Place the steak on a wire rack in a sheet pan (lined with tin foil for easy clean-up). Refrigerate for a minimum of 6 hours and up to 24 hours (the longer, the better!). Dry brining this way with salt ensures the steak is seasoned throughout (rather than having salt rest on the surface) and helps the steak cook more evenly.
Preheat the Oven: Preheat oven to 200°F.
Cook in the Oven: Place the steak on a wire rack set over a large plate or baking sheet to ensure proper air circulation around it. Insert a probe thermometer into the steak and roast until it reaches 120°F (49°C) for medium rare (about 1 hour). If medium rare is not your preference, cook your steak in the preheated oven until it attains an internal temperature 10-15°F below your desired final doneness. For example, for medium-rare (135°F), remove the steak at 120°F.
Rare: 115-120°F (46-49°C)
Medium-rare: 120-125°F (49-52°C)
Medium: 130-135°F (54-57°C)
Medium-well: 140-145°F (60-63°C)
Well-done: 150-155°F (66-68°C)
Let the Steak Rest: Once your steak reaches your preferred temperature, remove it from the oven and let it rest for about 15-20 minutes. During this resting period, the juices redistribute throughout the meat, ensuring a flavourful result.
Preheat the Cast Iron Pan: Heat a cast iron pan over high heat until it's very hot (600°F) while the steak rests. If you don't have an infrared thermometer, the pan is ready when water droplets added to the pan evaporate in 5 seconds.
Sear the Steak: Lightly brush or rub a little high-smoke point oil onto the surface of the steak. I use Avocado oil. Place the steak in the hot cast iron pan and sear it for roughly 1 minute on each side or until a deep brown crust forms.
Final Rest: Rest the steak on a rack for 5 minutes to allow the juices to settle.
Eat and Relish: Slice the steak against the grain, ensuring each slice is about 1/2 inch (1 cm) thick to achieve a perfect balance of juicy interior and flavourful crust. I enjoy my reverse sear steak with ghee and a squeeze of lemon or sometimes with a drizzle of extra virgin olive oil and a sprinkle of Parmigiano Reggiano cheese.
Tips for Perfecting the Reverse Sear
Thickness Matters: This method works best with steaks at least 1 to 2 inches thick. Thinner steaks can be overcooked quickly.
Salt Matters: Kosher salt is preferred for dry brining steaks due to its coarse texture, allowing for better control and even flavour distribution. Its larger grains make it easier to handle and measure, contributing to a balanced, flavorful crust on the steak. It also draws out moisture that reabsorbs into the meat, improving texture and taste.
Oil Matters: Using avocado oil over seed oils for high-heat cooking like searing steaks provides a higher smoke point, better nutritional benefits, a neutral flavour that doesn't interfere with the taste of the meat, and often a purer product with fewer additives and processing.
Patience is Key: Don't rush the initial low-temperature cooking phase. The slow and steady approach ensures even doneness.
Use a Meat Thermometer: Precision is essential. An instant-read or probe thermometer helps you accurately monitor the steak's internal temperature.
Resting is Essential: Allowing the steak to rest both before and after searing is crucial for retaining juices and achieving the best texture.
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Conclusion
Reverse searing is a game-changer for steak lovers!
By flipping the traditional cooking method, you can achieve a consistently perfect steak with a beautiful crust and a juicy, tender interior. Whether cooking for a special occasion or indulging in a delicious meal, mastering the reverse sear technique will elevate your steak-cooking skills.
Happy cooking!
[Medical Disclaimer]
Please consult with your doctor(s) before starting any new mental or physical health improvement program. The advice I offer is not intended to replace that of your medical practitioner. I am not a medical professional, nor am I qualified to diagnose, cure treat, or prevent disease. The advice I provide on this website is intended for a broad and diverse audience, and as such, deals with general lifestyle concepts, not specific healthcare advice. This material disclaims any liability or loss in connection with the advice expressed herein.