Reverse Sear Medium Rare: The Ultimate Steak Guide

When you’re aiming to cook a steak to perfect medium rare, the reverse sear method is an exceptional technique to master. This method flips the traditional searing approach on its head, starting with a slow and low cook before finishing with a sizzling sear. The result is a steak that’s evenly cooked with a delectable crust, ideal for those seeking the pinnacle of medium rare perfection.

Understanding the Reverse Sear Method

The reverse sear method begins by slowly heating the steak in a low-temperature oven or on the cooler side of a grill. This gentle cooking process allows the heat to penetrate to the middle of the steak without overcooking the outside. You can monitor the internal temperature using a meat thermometer to ensure it reaches the desired level for medium rare, which is typically around 130°F (54°C).

reverse sear medium rare

Preparation for Reverse Searing

Before you begin, let your steak come to room temperature by taking it out of the refrigerator about 30 minutes prior to cooking. This step is crucial for even cooking. Season the steak generously with salt and any other preferred seasonings, which not only adds flavor but also helps to create that desirable crust.

Step-by-Step Guide to Reverse Searing a Steak

1. Preheat: Set your oven or grill to a low temperature, around 200-275°F (93-135°C). The lower the temperature, the more control you have over the doneness.

2. Cook Slowly: Place your steak on a rack over a baking sheet if using an oven, or on the indirect heat side if grilling. Cook the steak until it reaches an internal temperature of 10-15 degrees below your target doneness for medium rare.

3. Rest: Remove the steak from the heat and let it rest for about 10 minutes; it continues to cook slightly during this time.

4. Sear: After the steak has rested, heat a skillet or the hot side of the grill until it’s extremely hot. Sear the steak for 1-2 minutes on each side to develop a rich, brown crust.

Benefits of the Reverse Sear

One significant advantage of the reverse sear method is the level of control it provides. The slow initial cook allows for a smaller gradient of doneness, meaning more of your steak will be the perfect medium rare you’re aiming for. Additionally, the method yields a drier outside, which is ideal for achieving a crisp sear that doesn’t steam the steak’s surface.

Tips for a Perfect Medium Rare Finish

The key to a medium rare steak is pulling it off the heat at the right moment. A digital meat thermometer is your best friend in this endeavor. Aim for an internal temperature of 120-125°F (49-52°C) before searing, as the temperature will rise during the searing process and as the steak rests. Remember to let your steak rest after searing, as this allows the juices to redistribute, ensuring a succulent bite every time.

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