Reverse Searing Steaks

Image of Reverse Searing Steaks on a woodend cutting boardWith the cost of beef these days, knowing how to cook a nice steak without ruining it has become more important than ever. Not to mention the need to know how to make cheaper cuts taste like filet mignon. The solution to both situations is a technique that isn’t new but it will blow your mind a bit.

Seeing a thick, beautiful, well-marbled steak in the meat case can be a difficult thing to pass up. The question is how to cook it. You could go the classic route and throw it on the grill and hope that the temp or your timing is just right to get a perfect medium rare. You could sear it in a hot pan and finish it in the oven. But, that doesn’t always come out the way you want it. Sometimes the meat is too rare or too well done.

For the best most consistent results, try reverse searing steaks.

Reverse searing goes contrary to the way you have been taught to think about cooking steaks. This technique offers more control over the internal temperature of your steak. And, as a bonus, it creates a flavorful crust on the outside with a very tender inside. The results are similar to a Sous Vide steak. But, much easier and without the expensive equipment.

So how do you do it?
Start your steaks in a moderately heated oven. 275º F is perfect. This will dry the surface of the meat which will help when you sear it in a pan later. The slow and low cooking temperature of the oven will give you more control over the internal temperature of your steak and keep it from overcooking. When the meat is done to your preference, sear it in a preheated cast iron skillet to create that beautiful crust on the outside.

This process can be done with New York steaks and rib eyes as well as cheaper cuts like chuck steaks with incredible results.

For a great step-by-step tutorial check out this link from Jessica Gavin, a chef culinary scientist.

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