Reverse Sear Steak: A Guide to Perfectly Cooked Meat

When it comes to preparing a steak that’s perfectly cooked from edge to edge, the reverse sear steak method is a game changer. This technique involves searing the steak after it has been slowly brought up to the desired internal temperature, ensuring a succulent and evenly cooked piece of meat.

Understanding the Reverse Sear Method

The reverse sear method flips the traditional steak-cooking approach on its head. Instead of starting with a high-temperature sear and then finishing in the oven, reverse searing begins with a low and slow cook in the oven, followed by a quick sear on a hot pan. This method gives you more control over the doneness of your steak and can help avoid the common pitfall of an overcooked exterior with an undercooked middle.

1. Choose the Right Cut

To achieve the best results with reverse searing, select a thick-cut steak, ideally at least 1.5 inches thick. Cuts like ribeye, porterhouse, or New York strip are ideal for this cooking method because their thickness allows for a beautiful gradient of doneness without overcooking the outer layers.

2. Seasoning Your Steak

Before cooking, bring your steak to room temperature and season it generously with salt and pepper. You can also add herbs and spices to your liking, but remember, the key to a great reverse sear steak is the technique, so keep the seasoning simple to let the natural flavors shine.

3. Slow Cooking in the Oven

Preheat your oven to a low temperature, around 200-275°F (93-135°C). Place your seasoned steak on a wire rack set in a rimmed baking sheet. Insert a meat thermometer into the thickest part of the steak, and cook in the oven until it reaches about 10-15 degrees below your desired level of doneness. For a medium-rare steak, aim for an internal temperature of about 120°F (49°C) before searing.

4. The Perfect Sear

After the steak has reached the target temperature in the oven, heat a heavy skillet over high heat. Add a high-smoke-point oil such as vegetable or grapeseed oil, and once the oil starts smoking, carefully place the steak in the pan. Sear for about 1-2 minutes on each side, or until a dark crust has formed. For an added touch of flavor, you can baste the steak with butter, garlic, and fresh herbs during the last minute of searing.

Rest your steak for about 10 minutes to allow the juices to redistribute throughout the meat. This rest period helps ensure that each bite is as juicy and flavorful as possible.

5. Slice and Serve

After resting, slice your steak against the grain to ensure tenderness, and serve immediately. The reverse sear method will deliver a steak that’s consistently cooked to your preference, with a delectable crust that’s sure to impress any meat lover.

Note: While reverse searing is fantastic for thicker cuts, it may not be the best approach for thinner steaks, which can overcook easily. For cuts thinner than 1 inch, consider sticking with the traditional sear-first method.