Reverse searing how to#

If you cook your steak for one minute too long, it will be raw if you cook it for one minute too long, it will be overcooked. More Flexibility - When cooking steak at a high temperature, you only have a small window of opportunity to get the center of the steak to be a perfect medium-rare. Tender Meat – By slowly heating your steak, you are aging it so that it becomes tender. That way you can quickly fill them up and move to the process of browning. Your goal is to make sure that the temperature and the evaporation buckets are as small as possible. As a result, you have juicer meat.īetter Browning – When meat is seared, you want to have a crisp, dark brown crust. Here are some of the benefits on why you should reverse sear your steak:Įven Cooking – By starting your steaks in a low-temperature oven, you will end up with no overcooked meat. Flipping the formula and searing the meat in the end produces the best results for a cooked steak.

Searing does not lock in the juices it just adds a little bit of flavor. Mostly, the reason to sear was to lock in the juices. Every cookbook in the history has taught you to sear your meat first before cooking it in the oven. Reverse sear got its name because this method is the opposite of how you would traditionally cook your steak. Your perfectly reversed sear steak is ready to eat. Keep that in mind and then cook your steak to achieve that perfect temperature in the end. The internal temperature of the steak will rise about 5 degrees in 10 minutes. Let it rest so it has a chance to finish cooking. Take the steak off the pan and place it on a clean plate or a wire rack. That will take about 30 to 60 seconds per side. Lastly, sear the sides of the steaks to render the fat. Baste the steaks with the hot melted butter to enhance the flavor and the color. You can add 1 tablespoon of butter just at the end of cooking. When the oil is hot enough, sear the steaks for 2 to 3 minutes on each side. You can choose from vegetable oil or ghee. When the pan is smoking hot, add any oil that has a high smoke point temperature. Take out the preheated cast iron skillet from the oven and transfer it to the stovetop. Note that the steaks will still finish cooking in the skillet therefore you do not want to cook it in the oven all the way through. After the first 15 minutes, check the temperature and recheck it every 5 minutes until you reach your desired temperature. When you cook the steak in the oven, use a meat thermometer to check the internal temperature of the steak. Place the steaks on the baking sheet and season both sides with salt and pepper. Line a baking sheet with foil and place a wire rack on top of the foil.ĭry the steaks to remove any excess moisture. This process will help boost the cooking process and speed it up. Now place a large skillet or a heatproof pan in the oven in order to preheat. Place the oven rack in the middle of the oven and another one in the lower third position. Choose a steak of high-quality with some marbling such as ribeye, top sirloin, New York strip, porterhouse or filet mignon. Anything below this thickness will cook very quickly.

Reverse searing how to#

Here is a step by step guide on how to reverse sear a steak:īuy halal meat and get it cut to an inch and a half or two inches thick. By only making little changes to your cooking and gently cooking the beef at a low temperature in the oven first and then searing it at the end will give you the best ever cooked steak.

With the reverse sear method, you will be able to control the odds of making the perfect steak while getting the most of its flavors. There will be times when you nail the right temperature and there will be times when the beef is just too rare or overdone. They will sear it to get a golden crust and a pink center. Most cooks choose a thick cut of filet mignon or ribeye and prepare it on a pan. This will give you the perfect charred brown crust on the top and a tender beef within. The process of reverse searing involves baking your steak in the oven and then searing the meat on a pan. The reverse sear method may be the reason you WILL prefer your steak to be cooked.