Reverse Sear Instructions: A Step-by-Step Guide

When it comes to achieving the perfect steak, the reverse sear method is a game-changer. This technique involves slowly cooking the meat at a low temperature before searing it on high heat for a flavorful crust. Here’s how to master the reverse sear for a steak that’s cooked to perfection.

The Basics of Reverse Searing

Understanding the Reverse Sear Technique

The reverse sear is a method that flips the traditional steak-cooking approach on its head. Instead of searing your steak first and then finishing it in the oven, you start with a low-temperature oven bake and end with a quick, high-heat sear. This method is ideal for thicker cuts of meat, allowing for more even cooking and a juicier interior.

Choosing the Right Cut

For the best results, choose a steak that is at least 1.5 inches thick, such as a ribeye or a New York strip. Thicker cuts provide the necessary buffer to prevent overcooking during the searing process.

Prepping Your Steak

Bring your steak to room temperature and season generously with salt. If possible, do this at least 40 minutes before cooking to allow the salt to penetrate and season the meat deeply.

Reverse Sear Instructions

Step 1: Slow Cooking in the Oven

Preheat your oven to a low temperature, around 200-275°F (93-135°C). Place the seasoned steak on a rack over a baking sheet to catch any drippings. Insert a meat thermometer into the thickest part of the steak, and cook until it reaches about 10-15°F (5-8°C) below your desired final temperature. Keep in mind, medium-rare is often achieved at 130-135°F (54-57°C).

Step 2: The Rest

Once your steak has reached the target temperature, remove it from the oven and let it rest on a cutting board or plate. This period allows the juices to redistribute and the temperature to even out.

Step 3: The Searing Finish

Heat a heavy skillet or cast-iron pan over high heat. Add a high-smoke-point oil, such as canola or grapeseed, once the pan is hot. Place the steak in the pan and sear each side for about 1-2 minutes, or until a deep brown crust has formed. Don’t forget to sear the edges of the steak as well.

Step 4: Adding Flavor

In the last minute of searing, add butter, garlic, and fresh herbs to the pan for added flavor. Baste the steak with the melted butter for a rich, decadent finish.

Step 5: The Final Rest

After searing, transfer the steak to a cutting board and let it rest for another 5-10 minutes. This final rest is crucial for retaining moisture and ensuring a succulent steak.

Step 6: Slice and Serve

Finally, slice against the grain and serve immediately. Enjoy the perfectly cooked steak with your favorite sides.

Tips for a Perfect Reverse Sear

Here are a few additional tips to ensure your reverse sear steak is impeccable:

• Use a reliable oven thermometer to monitor the internal temperature accurately.
• Allow your steak to fully rest before searing to prevent overcooking.
• Ensure your pan is extremely hot before adding the steak to achieve the best crust.