You may have heard the term "Reverse Sear" pop up a lot in the last 2 years. If you've never tried it but have been wanting to, today's the day! Reverse searing has become one of our favorite methods for cooking steak!
If done right, you will get the juiciest, tastiest steak with the most beautiful and flavorful crust.
We can promise you that once you go "Reverse Sear" you won't ever go back to your regular method!
Further, we highly recommend using The MeatStick for this procedure. It can deal with changing environments and will give you detailed information on your cooks.
So let's not lose time and dive right in.
Reverse Searing is a method that is characterized by cooking your steak ¾ of the way through in a preheated oven at 275°F/135ºC, then finishing the cook by searing on a grill or cast-iron skillet.
Now that you know what we love about this method, we will guide you through the process of cooking restaurant-quality beef at home.
The reverse sear works best for quickly cooking high-quality steaks with a thickness of 2.5 cm - 5 cm: ribeye, top sirloin, new york strip, porterhouse, or filet mignon are a good choice!
Starting off in the oven
Preparation is the key to a perfectly cooked steak and takes quite a bit of effort.
You have to ensure the following steps are done before you can start:
Once everything has been set up, place the steak in your pre-heated oven.
The MeatStick App will tell you when you’ve hit the target temperature pre-sear. Once you get there, here are the next steps:
The final step of letting the steak rest might seem neglectable but it’s crucial! Never serve the steak unless it has rested properly. We usually let it rest for up to 10 min until the internal temperature of the meat stabilizes (see carryover cooking) and the juices settle.
Letting the meat rest is also important so that you can devour your steak at the perfect safe-to-eat temperature.
Reverse Searing is one of our favorite methods to cook steaks. Not only is the high success rate endearing, but also the simple steps are also why this method is a MUST for every chef.
If you want to practice this awesome recipe that you just watched, here is our recipe that we used in the video. Practice, practice, practice...
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