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Learn How to Reverse Sear a Steak to Get the Most Scrumptious Taste Possible
Have you ever wondered why some steaks taste absolutely delish and juicy while some are dry, tough, and chewy? The answer is nothing but the flaws in your cooking method.
And honestly, that’s not your fault… In almost any cookbook you pick, you will read, “Sear the meat first”. I mean you’re most welcome to do so if you’re trying to cook boot leather for dinner.
Contrary to the experts’ belief, perfectly medium rare steak DOES NOT have to be seared first to trap the moisture and make the meat juicy, tender, and soft.
The purpose of searing steak is to aim for the dark, flavorful, scrumptious bark whose presence enhances the flavor. However, this cannot be done on a piece of raw meat because the meat surface has to reach an internal temperature of around 300 °F. So, if you sear the meat before, you basically burn it.
And to ace the sear method, cooking experts have introduced the reverse sear method.
What is a Reverse Sear Method for Cooking Steak?
The reverse sear method involves a two-step process that the chef used to cook meat to perfection. When you reverse sear a steak, you’re doing the exact opposite of the classic sear method, i.e., cooking the meat at high heat first, and finishing it in the oven.
Now, the reverse sear method involves cooking meat at a low temperature first and then followed by high heat sear to achieve a flavorful, crispy crust.
Why Reverse Searing is the Ultimate Solution to Cooking a Perfect Steak?
There are several reasons why you should always reverse sear a steak as opposed to the classic sear.
Since the meat slowly cooks at a low temperature, it becomes super tender and juicy. The slow cooking process also allows you to cook meat entirely without gray or brown borders on the side. Unlike classic sear, the outcome is always evenly cooked steak with a pink center and crispy brown crust on the outside.
Reverse Sear Method
Here’s a foolproof method for reverse-searing steak.
- Preheat your oven to 250°F.
- In a baking pan lined with foil, place the steak.
- Deeply insert the meat thermometer into the center of the meat.
- Wrap some foil around the steak to protect it.
- Bake the dish in the oven until the internal temperature of the beef reaches 200°F (medium-rare).
- As you get ready to sear the heck out of the meat, remove it and give it a moment to rest.
- Heat up the heavy-duty frying surface to a scorching 500°F or higher.
- Apply Avocado or Grapeseed oil sparingly to the steak on all sides (they have extremely high smoke temperatures, so they won’t burn during the following stage).
- Do a complete searing of the meat. The steak should be oiled and turned over after sitting for about 3 minutes on a side until a good bark or crispy crust appears.
- Under foil, let the seared steak rest for five minutes.
Types of Meat Ideal for Reverse Searing
Now, the question arises, “Can every type of meat be reverse seared?”
The answer is a plain no!
The reverse sear steak method is recommended for thick cut steaks, including, ribeyes, tri-tip, T-bone, Porterhouse steaks, New York strip, filet mignon, etc. That’s because the secret sauce behind the perfect reverse seared steak lies in the thickness of the meat. According to cooking experts, the meat should be between 1.5 and 2 inches thick for effective reverse searing.
With the reverse sear method, you cook the meat gently at low temperatures, canceling out the chances of undercooked or overcooked meat with a beautiful crust on the outside. The result is a juicy, scrumptious, and perfect steak.
Ribeye Reverse Seared Steak Recipe
My personal favorite recipe of ribeye reverse sear steak that always gets me delicious compliments.
Things you need:
- Steak, 12 ounces, ribeye
- Freshly ground black pepper and Himalayan pink salt or kosher salt, as per taste
- Hungarian paprika, according to your preference
- Garlic powder and onion powder, as desired
- a tbsp. of avocado oil
How to cook:
This step is optional. You can set your steal on a rimmed baking sheet placed over a wire rack set. Refrigerate overnight uncovered to dry out the meat exterior.
Preheat oven to 275°F.
Put foil over the baking sheet.
Rub the meat with any steak seasoning you choose.
Bake steak in the oven until the meat thermometer is at 130°F.
The actual temperature is 10 degrees lower than the desired outcome. ‘Medium rare’ is how most people want their meat prepared.
After taking the steak out of the oven, cover it in foil, and let it rest for 15 minutes.
Heat oil in a cast iron skillet or cast iron pan to high heat at 600°F on an outdoor grill.
The steak should be seared until a good black bark crust has developed on both sides.
Give the steak roughly 15 minutes to rest without the heat before serving.
The Wow Factors of the Reverse Sear Method
Now, the benefit of the reverse sear method is not only crisp, juicy steak that is drool-worthy, there are much more pros of reverse searing:
Evenly Cooked Interior
Basically, if you follow the classic sear steak method, you end up overcooking the exterior part of the meat, particularly the edges. However, with reverse searing, the gentle heat cooks the steak entirely, so you get the perfect medium rare center.
Crispy, Crisp Crust
We love a crust that is soft and juicy inside, and crisp and crunchy outside. Following the reverse sear method, your steak’s exterior is crispy and the moisture is dried out leaving behind a crisp outer coating for easy searing over a hot pan.
Succulent Pan Drippings
While gently cooking the steak, it usually leaves flavorful, yummy, and succulent pan drippings. If you wish to enhance the flavor of your already delish steak, you can season these drippings over the veggies serving as a side.
FAQs
How Long Do You Reverse Sear a Steak?
The total time required to reverse sear a steak in the oven depends on the thickness of the meat and oven temperature. Typically, it takes around 40 to 60 minutes to reverse sear a steak by preheating the oven to 275 degrees and cooking to an internal temperature of 110 degrees. Searing steak for 2 minutes on each side is enough for a crispy bark.
What is the Reverse Sear Method for Steak?
Unlike most cooking processes, the reverse sear steak method involves a two step process where you cook meat to perfection on very low heat in the oven. After the steak is properly cooked, the steak is seared in a cast iron skillet for achieving a darker, crispier crust.
What Temperature Should I Reverse Sear Steak?
The ideal cooking temperature for a reverse sear steak is between 200 and 275°F.
Is Reverse Sear Better Than Regular Sear?
Yes, the reverse sear method allows you to cook the steak on gentle heat that prevents accidentally overcooked meat and create an even amount of doneness.
What Temperature Do You Remove the Reverse Sear?
As soon as the internal temperature reaches 120 degrees, it’s recommended to remove the reverse sear. The estimated cooking time for thick cut steaks is around 45 minutes.
What is the Best Cut for Reverse Sear?
The best cut for reverse sear is thick cut steak, including tri-tip, T-bone, Porterhouse steaks, New York strip, and Filet mignon.
