Reverse Sear Steak Recipe: The Ultimate Guide to Perfection

When it comes to achieving the perfect steak, the reverse sear steak recipe is a game-changer for home cooks and professional chefs alike. This method involves slow-cooking the steak at a low temperature and then finishing it off with a high-heat sear. The result? A steak that’s evenly cooked from edge to edge with a delectable crust that’s the hallmark of a great steak.

Understanding the Reverse Sear Method

The reverse sear is a technique that flips the traditional searing method on its head. Instead of starting with a hot pan or grill, you begin by cooking the steak in a low-temperature environment. This could be a low oven, a smoker, or a sous-vide bath. The idea is to gently bring the steak up to your desired internal temperature without overcooking the exterior.

Why Choose Reverse Sear?

The reverse sear steak recipe is not just about following a trend; it’s about precision and control. By cooking the steak slowly, you minimize the risk of overcooking the outer portion while still achieving a perfectly cooked interior. This method also allows for better moisture retention, ensuring a juicier steak.

Ingredients for Your Reverse Sear Steak

• 1-inch thick cut steak (ribeye, sirloin, or filet mignon)
• Kosher salt
• Freshly ground black pepper
• High-smoke-point oil (such as canola, grapeseed, or avocado oil)
• Optional: garlic, herbs, and butter for basting

Step-by-Step Reverse Sear Cooking Process

Preparation:

Start by preheating your oven to a low temperature, around 200-275 degrees Fahrenheit (93-135 degrees Celsius). Season your steak generously with kosher salt and pepper, ensuring that all sides are covered.

Cooking:

Place the steak on a wire rack set over a baking sheet and cook in the oven until it reaches an internal temperature that’s about 10-15 degrees Fahrenheit (5-8 degrees Celsius) below your target doneness. For medium-rare, aim for an internal temperature of 120-125 degrees Fahrenheit (49-52 degrees Celsius).

Searing:

Once the steak reaches the desired internal temperature, remove it from the oven and let it rest while you preheat a skillet or cast iron pan over high heat. Add a small amount of high-smoke-point oil to the pan. Once the oil is shimmering, place the steak in the pan.

Sear the steak for about 1-2 minutes on each side, until a golden-brown crust forms. If desired, add butter, garlic, and fresh herbs to the pan during the last minute of searing, and baste the steak with the melted butter mixture.

Serving:

Rest the steak for a few minutes to allow the juices to redistribute. Slice against the grain and serve immediately for the best taste and texture.

Tips for a Perfect Reverse Sear Steak

• Use a meat thermometer to ensure precise cooking.
• Allow your steak to reach room temperature before cooking for more even results.
• Don’t skip the resting periods before and after searing to avoid a dry steak.

Suggestions for Accompaniments

Pair your perfectly cooked reverse sear steak with a side of roasted vegetables, a fresh salad, or a creamy mashed potato for a complete meal. The simplicity of the steak allows it to shine alongside a variety of side dishes.