Reverse Sear Flat Iron Steak: Master the Technique

When it comes to preparing a flat iron steak, reverse sear is a culinary approach that has been gaining popularity among both professional chefs and home cooks. This method not only enhances the flavor but also ensures a perfect, edge-to-edge cook on the steak. In this guide, we’ll walk you through the steps to achieve a restaurant-quality reverse sear flat iron steak right in your kitchen.

The Basics of Reverse Searing

What is Reverse Sear?

The reverse sear method involves initially cooking the meat at a low temperature in the oven or on a cooler part of the grill, and then finishing it off with a high-heat sear on a hot skillet or over direct flame. This technique allows for greater control over the cooking process and results in a steak that is evenly cooked from the surface to the center.

Choosing Your Flat Iron Steak

Selecting a high-quality cut of meat is crucial for the reverse sear process. Look for a flat iron steak that is well-marbled and about 1 to 1.5 inches thick. Marbling refers to the white flecks of fat within the muscle, which will render down during cooking to give your steak a juicy and flavorful taste.

Preparing Your Steak for Reverse Sear

Step 1: Seasoning

Start by patting your steak dry with paper towels to remove any excess moisture. Season liberally with salt and pepper, or your choice of steak seasoning. For an extra layer of flavor, you can also rub the steak with minced garlic, thyme, or rosemary.

Step 2: Low-Temperature Cooking

Preheat your oven to 275°F (135°C). Place the steak on a wire rack over a baking sheet and insert a meat thermometer into the thickest part of the steak. Cook in the oven until the internal temperature reaches about 10-15 degrees below your desired level of doneness. For medium-rare, remove the steak when it reaches 115-120°F (46-49°C).

Getting the Perfect Sear

Step 3: Searing the Steak

Once your steak has reached the desired internal temperature, heat a cast-iron skillet over high heat. Add a tablespoon of high-smoke-point oil, such as canola or grapeseed oil, to the skillet. When the oil starts to shimmer, carefully place the steak in the skillet. Sear each side for about 1-2 minutes, or until a dark crust forms. Don’t forget to sear the edges for a complete crust all around.

Step 4: Resting

After searing, transfer the steak to a cutting board and let it rest for about 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and tender bite.

Serving Your Reverse Sear Flat Iron Steak

Once rested, slice the steak against the grain to ensure maximum tenderness. Serve immediately with your favorite sides, like roasted vegetables or a fresh salad.

Additional Tips and Tricks

• For added flavor, baste your steak with butter, garlic, and herbs during the final minutes of searing.
• Use a meat thermometer to avoid overcooking and ensure precise doneness.
• If cooking on a grill, use indirect heat for the first phase and direct heat for searing.

While reverse sear may take a bit longer than traditional methods, the results are well worth the wait. With its even doneness and perfectly seared crust, reverse sear flat iron steak is a technique that will elevate your culinary skills and impress your guests.