Reverse Sear Steak Easy Recipe 2021
When we cook steak, we’re looking primarily for two things: tender, juicy meat, and a flavorful seared crust. This Reverse Sear Steak method ensures we can have both! The best part? It’s actually super easy.
This method starts by roasting your steak at a low temperature in the oven. This allows the steak to cook slowly and evenly, similar to sous vide cooking. When the steak is cooked to your liking (we stick to 125° for medium-rare, but do you!) move on to your next step, searing!
Start with an oil with a high smoke point so you can really get it hot to sear your steak. Once you’ve got a nice crust, lower the heat and butter and any other flavorings like herbs or garlic.
Tilt your pan towards you and allow the melted butter to pool, then use a spoon to pour the batter over the steak to further flavor and crisp the crust.
Let your steak rest on a cutting board for at least 10 minutes, then slice against the bias and season generously with flaky sea salt.
Most home cooks have prepared a thick cut of filet mignon or ribeye by pan searing, a conventional method to get a golden crust and pink center.
However let’s be honest, sometimes you nail just the right temperature, and other times the beef is too rare or just slightly overdone. This process can be especially frustrating when you’ve paid big bucks for the better cut of meat.
The good news, using the Reverse Sear Steak method will allow for more controllable odds of making the perfect steak while maximizing its flavor.
Just a few simple changes like gently cooking the beef at a low temperature in the oven first, and then searing it at the very end will undoubtedly result in delight and high fives! Follow this step-by-step guide on how to Reverse Sear Steak.
Why Should You Reverse Sear Steak?
It’s called the Reverse Sear Steak because it flips tradition on its head. Historically, almost every cookbook and chef have taught that when you’re cooking a piece of meat, the first step should be searing.
Most often, the explanation is that searing “locks in juices.” These days, we know that this statement is definitively false.
Searing does not actually lock in juices at all; it merely adds flavor. Flipping the formula so that the searing comes at the end produces better results. But what exactly are those better results?
More Even Cooking
The temperature gradient that builds up inside a piece of meat-that is, the difference in temperature as you work your way from the edges toward the center-is directly related to the rate at which energy is transferred to that piece of meat.
By starting steaks in a low-temperature oven, you wind up with almost no overcooked meat whatsoever. Juicier results are your reward.
More Tender Meat
This one is not quite as obvious, but it can still make a detectable difference: enzymatic tenderization. Meat naturally contains enzymes called cathepsins, which will break down tough muscle protein. Their activity is responsible for the tenderness of dry-aged meat.
At fridge temperatures, cathepsins operate very, very slowly-dry-aged meat is typically aged for at least four weeks-but, as the meat heats up, their activity increases more and more rapidly, until it drops off sharply at around 122°F (50°C).
By slowly heating your steak, you are, in effect, rapidly “aging” it, so that it comes out more tender. Steaks cooked via traditional means pass quickly through that window, reaching the 122°F cutoff point too rapidly for this activity to have any real effect.
Is Sous-Vide Steak Better Than Reverse Sear Steak?
It’s true that the Reverse Sear Steak was initially intended to mimic the effects of sous vide cooking, but as it turns out, the method is actually superior in one important way: searing.
Sous vide steaks come out of their bags wet, which makes it very difficult to get a good sear on them, even if you carefully pat them dry. A steak cooked via the Reverse Sear Steak will come out with a better crust, and thus a deeper, toastier flavor.
That said, sous vide is even more foolproof than reverse-searing. It’s virtually impossible to overcook a steak when cooking it sous vide, so if consistency is your goal, sous vide should be your cooking method of choice.
Medium-rare slices of Reverse Sear Steak
Once you let go of Reverse Seared Steak notions about cooking steak, I guarantee that you won’t want to use anything but the traditional method to cook your meat in the future.
Reverse Sear Steak Recipe:
|YEILDS||PREP TIME||TOTAL TIME|
|2 Servings||0 HOURS 20 MINS||1 HOUR 20 MINS|
1 2″-thick rib-eye steak (about 14 oz.)
Freshly ground black pepper
2 tbsp. butter
3 cloves garlic, crushed
2 sprigs rosemary
Flaky sea salt
- Preheat oven to 225°. Season steak generously with salt and pepper. Transfer steak to a wire rack set in a sheet tray and roast for 50 to 55 minutes, until the internal temperature of steak is 125° for medium-rare. (If you prefer a more well-done steak, adjust timing as necessary for temperature.)
- In a medium cast-iron skillet over medium-high, heat oil until almost smoking. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 1 minute per side.
- Reduce heat to medium-low and add butter, garlic, and rosemary to the pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto the steak to form a deeper golden crust. Make sure that the rosemary and garlic are submerged in the butter; this will help their flavors meld together. If the steak has any excess fat around the sides, use tongs to hold up the steak on its side and render out the fat.
- Transfer steak onto a cutting board and let rest about 10 minutes to lock in the juices.
- Slice on a bias against the grain, sprinkle with flaky salt and more pepper.
Can you reverse sear 1-inch steak?
Here’s a simple way to achieve a perfect medium-rare with a nice caramelized crust for your steak every time. Don’t sweat the fancy name – the Reverse Sear – because this is easy.
Great for indoor steak cooking. For a 1–inch Crowd Cow steak and a 275 degree F oven, 8 to 10 minutes will do the trick.
How long do you reverse sear steak?
Preheat oven to 225°. Season steak generously with salt and pepper. Transfer steak to a wire rack set in a sheet tray and roast for 50 to 55 minutes, until internal temperature of steak is 125° for medium rare.
(If you prefer a more well-done steak, adjust timing as necessary for temperature.)
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