How To Reverse Sear A Steak: My Perfect Recipe
How To Reverse Sear A Steak: My Perfect Recipe
If you're a steak lover like me, then you know that a perfectly cooked steak is a thing of beauty. A juicy, tender steak with a crispy crust is what every meat lover dreams of. And while there are many cooking methods out there, I have found that the reverse sear method is the best way to achieve that perfect steak.
So what is reverse searing, you may ask? It's a cooking method that involves slow-cooking the steak at a low temperature and then finishing it off with a quick sear over high heat. This technique is the complete opposite of the traditional method of searing first and then finishing in the oven.
I will be sharing my tried and tested reverse sear steak recipe, along with some tips and tricks to ensure the best results every time. So let's get started!
What you'll need:
Thick-cut steak (I prefer filet mignon, Top Sirloin, or New York strip steaks)
Olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons of butter
Fresh rosemary (optional)
Step 1: Preparing the Steak
The first step to cooking a perfect steak is to make sure that it is at room temperature. This allows for even cooking and prevents the exterior of the steak from getting overcooked while the interior is still cold. Take the steak out of the fridge at least 30 minutes before cooking.
Next, pat the steak dry with a paper towel to remove any excess moisture. This will help in achieving a nice crust on the steak.
Step 2: Slow Cooking the Steak
Preheat your oven to 250 degrees F. While the oven is heating up, season the steak generously with kosher salt and freshly ground black pepper on both sides. If desired, you can also add some fresh rosemary on top of the steak for added flavor.
Place the steak on a wire rack over a rimmed baking sheet. The wire rack allows for air to circulate around the steak, ensuring even cooking. Place the baking sheet in the preheated oven and cook for about 45 minutes to an hour, depending on the thickness of your steak.
The key here is to cook the steak at a low temperature (250-275 degrees F — I generally go with 250 just to be safe in case your oven runs hot!). This slow cooking method allows for the steak to cook evenly and reach the desired internal temperature without overcooking the exterior.
Step 3: Checking the Internal Temperature
Using a meat thermometer, check the internal temperature of the steak. For a medium-rare steak, the internal temperature should be around 90 to 95 degrees and for medium 100-105 degrees. Keep in mind that the steak will continue to cook during the resting period, so it's important to take it out of the oven a few degrees below your desired level of doneness.
Step 4: Resting the Steak
Remove the steak from the oven and let it rest on a cutting board for at least 10 minutes. This allows for the juices to redistribute and ensures a juicy steak.
Step 5: Preparing the Pan
While the steak is resting, preheat a stainless steel or cast iron skillet over high heat. You want the pan to be very, very hot before adding the steak —let it heat up for at least 2 minutes. This will ensure a good sear on the exterior of the steak.
Step 6: Searing the Steak
Once the cast iron pan is hot, add a tablespoon of butter and a splash of avocado oil (or any high-heat oil) to the pan. Using tongs, carefully place the steak in the pan and let it cook for 3-4 minutes on each side, depending on the level of doneness you prefer and the thickness of your steak.
Once you’ve flipped the steak to sear the second side, add 2 tablespoons of butter to the pan. Baste the steak with the melted butter and oil mixture for added flavor. This will also help in achieving a nice crust on the steak.
Step 7: Checking for Doneness
To ensure that the steak is cooked to your liking, use a probe thermometer to check the internal temperature. For a medium-rare steak, the target temperature is around 135 degrees F. Keep in mind that the steak will continue to cook during the resting period, so it's important to take it out of the pan a few degrees below your desired level of doneness.
Step 8: Resting the Steak (Again)
Remove the steak from the pan and let it rest on a cutting board for about 5 minutes. This allows for the juices to redistribute and ensures a tender and juicy steak.
Step 9: Slicing and Serving
After the resting period, slice the steak against the grain and serve hot. You can also drizzle some of the melted butter and oil mixture from the pan over the steak for added flavor.
Tips and Tricks for the Perfect Reverse Sear Steak
Use a thick-cut steak: Thicker steaks (around 1-2 inches thick) work best for the reverse sear method as they can handle the low and slow cooking process without getting overcooked.
Use a meat thermometer: This is crucial in achieving the perfect level of doneness. A probe thermometer will ensure that your steak is cooked to the right temperature.
Let the steak rest: Resting the steak is just as important as the cooking process. It allows for the juices to redistribute, resulting in a juicy and tender steak.
Preheat your pan: The pan needs to be piping hot before adding the steak. This will help in achieving a good sear and a nice crust on the exterior of the steak.
Use a wire rack: Placing the steak on a wire rack over a baking sheet allows for air to circulate around the steak, ensuring even cooking.
Season generously: Don't be afraid to season your steak generously with salt and pepper. This will enhance the flavor of the steak and help develop a crust.
Let the steak come to room temperature: Taking the steak out of the fridge at least 30 minutes before cooking ensures even cooking and prevents the exterior from getting overcooked.
Use a high-heat oil: Avocado oil, canola oil, and grapeseed oil are all good options for high-heat cooking. These oils have a higher smoke point, making them perfect for searing.
Don't skip the resting period: Resting the steak allows for the juices to redistribute, resulting in a juicy and tender steak.
Experiment with different cuts: While filet mignon and New York strip steaks are my go-to for reverse searing, you can also try other cuts like tomahawk steak, porterhouse steak, or even skirt steak.
Steak Temperatures
Rare: 120-130°F (49-54°C)
Medium Rare: 130-135°F (54-57°C)
Medium: 135-145°F (57-63°C)
Medium Well: 145-155°F (63-68°C)
Well Done: 155°F and above (68°C and above)
In my opinion, the reverse sear method is the best way to get a perfectly cooked steak every single time. It allows for even cooking, giving you a tender and juicy steak with a crispy crust.
So the next time you're craving a steak-house-quality steak, try out this reverse sear steak recipe and impress your friends and family with your cooking skills.
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