Perfect Steak - Reverse Sear Method
- The Chocolate Agency
- Jan 18, 2021
- 3 min read
WARNING! This could change the way you cook steak for the rest of your life! If you are cooking a steak that is 2+ inches thick, I highly recommend the Reverse Sear Method, for the Perfect Steak Every Time!
The term “Reverse Sear” refers to the “reverse” of the traditional method of preparing a steak (Sear the meat and then place it in an oven to finish). Up until relatively recently, this was the only way to prepare a steak. That is, until someone figured out this superior method.
WHY SHOULD YOU REVERSE SEAR?
This method allows the steak to cook low and slow, in a 250-275 degree oven, which results in a more evenly cooked piece of meat. This method also renders a magnificent Crust on the exterior of the steak. (Which is both beautiful AND delicious!) This method works best on thicker cuts of steak (I recommend 2″ or better).
GETTING STARTED
The difference between a decent meal and an absolute home-run, usually comes down to making a few small adjustments to your process. Steak is definitely a good example of this.
First, we are going to allow our steak to come up to room temperature before we cook it. This step helps to ensure that our steak cooks evenly. If you throw an ice cold steak directly on the fire, the ends of the steak will be well done (YUCK) while the middle ends up under-cooked.
First, we are going to allow our steak to come up to room temperature before we cook it. This step helps to ensure that our steak cooks evenly. If you throw an ice cold steak directly on the fire, the ends of the steak will be well done (YUCK) while the middle ends up under-cooked.
Go ahead and season your steak while you wait for it to come up to room temperature. With a thicker cut, you’re going to want to go heavier on the seasoning. I like to use salt and pepper, and other flavors like garlic and onion powder. Feel free to use your favorite steak seasoning here as well.
Be sure to season all sides, including that delicious fat cap.
Once your steak is seasoned to perfection and has reached room temperature, place it on a wire rack. We are going to put this bad boy into a 275 degree oven until it reaches an internal temperature of about 115 degrees, before searing it to finish.
Once it hits 115 degrees internally, remove it from the oven and get your cast iron skillet or stainless steal pan smoking hot. Get your instant read food thermometer now!
At this point the steak is going to look perfectly ugly like this. Think of this as the ugly duckling phase. Once your skillet is smoking hot, add enough avocado or vegetable oil to coat the bottom. (High smoke-point oil is key!)
Next, place into the smoking hot skillet, laying away from you. Using your hand, press the steak flat into the skillet. This will help you get maximum surface area contact which will result in a beautiful crust.
Now leave it alone for 60-90 seconds. (You can check it half way through just to make sure you have the sear you’re looking for prior to flipping. This side is the money side or presentation side.
Once you have a beautiful crust, flip it over.
We are going to baste this baby with butter, rosemary, thyme, and garlic.
Add butter, herbs, and garlic and baste like your life depends on it.
Remove your steak from the heat and place onto a plate or cutting board. Your target temperature will vary depending on your desired doneness. You should stop the cooking process about 5-10 degrees below your desired internal temperature. The steak will finish cooking as it rests. (Med-Rare 130-135 / Medium 140-145 / Medium-Well 150-155)
Allow your steak to rest for about 8 minutes before slicing it. This gives the meat’s natural juices time to reabsorb so that your steak remains juicy and flavorful. If you cut your steak too early, all of the juice will run out onto your cutting board.
This is also a great time to take photos and admire your work. You can even be an over achiever and post them to social media and tag me!
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