What is reverse sear?

For a country that loves Steak so much, I am amazed at how little we actually know about cooking a perfect steak. This is life changing. It is personally my favourite way to cook most steak, and I am sure it will be yours too. This article we go deep into what is reverse sear.

I am sure you may have heard the term reverse sear. It is almost like a new discovery! It is becoming very popular and one of the reasons is it pretty much fail proof. It works very well on thicker steaks. Let me just add that you MUST have a temperature probe. Just get one.

Traditionally, a restaurant method of cooking steak involved searing over incredibly high heat, then transferring to an oven to finish on a more gentle heat until done. The reverse sear method pretty much just flips the order. It involves first cooking the meat on a very low heat before searing the outside on a super hot surface.

The basic idea is that with reverse sear, you have greater control over the Maillard Reaction (that magical process that turns the cooked edges of meats yummy and brown), because you’re making sure the high heat only comes into play right at the end and that the steak inside will be perfect. So, instead of an internal grey ring of different “doneness” your steak will be perfectly medium from edge to edge.

INTERNAL TEMPERATURE GUIDE:

  • Rare:                   51C
  • Medium Rare:   54C
  • Medium:            60C

You will definitely need a meat thermometer to do this correctly – the thumb press will not work here. Invest in a good one, for life. It will be worth it as just a few degrees difference could mean medium or well done. You cannot splurge on a Ribeye then not cook it correctly.

Lastly, – the piece of meat needs to be at least 2.5 cm thick for the reverse sear method to work. It will not work on minute steaks or any thinner cuts of meat. You will just end up overcooking the meat. However, you can use this method on anything bigger too.

Though it ultimately takes longer to cook with reverse sear than other methods, it’s ready to eat immediately because you’ve rested the steak prior to the sear – so you can eat it nice’n’hot! I use an oven/heavy cast iron pan to reverse sear.

Here is a step by step guide.

As mentioned, your steak must be at least 2.5 cm thick. My favourites are Rib-Eye or Denver Steaks. Just add Salt and Pepper.

INSTRUCTIONS

  1. Preheat oven to 135c
  2. Place steaks on a rack over a dish, cover the dish with foil to help keep things clean
  3. Put in oven and cook until the internal temp of 50 – 55C, depending on your preference… I eat my steak rare. Perhaps check after 40 minutes, then keep a close eye on the internal temperature thereafter.
  4. Remove immediately when at temp and rest for 10 minutes under foil
  5. Get your cast iron griddle smoking hot. I have a nonstick griddle but use what you have, add oil if necessary.
  6. Sear steaks for one minute each side. Do not overdo it. This is just to get that crust outside. Remember your steaks are basically cooked.
  7. Serve immediately. No need to let it rest as you have already done this so you get your steak nice and hot!
  8. Tell your friends how your life has been changed.

Click here to see our full range of free range, grass fed premium quality steaks

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