Reverse Sear Steak Technique by Alton Brown

If you’re an avid fan of perfectly cooked steak, the reverse sear steak method, popularized by culinary experts like Alton Brown, is a technique you must explore. This method flips the traditional searing process on its head, promising a steak that’s cooked evenly and to the desired doneness with a beautifully caramelized crust.

The Fundamentals of Reverse Searing

The reverse sear is a cooking method that starts with slowly heating the steak in a low-temperature environment before finishing it with a high-heat sear. This is the opposite of the traditional method where you would start with a sear in a hot pan. The reverse sear steak technique by Alton Brown is particularly beneficial for thick-cut steaks, where achieving an even internal temperature without overcooking can be challenging.

Why Choose Reverse Sear?

Choosing to reverse sear your steak can make a significant difference in the final outcome of your meal. This method allows for better control of internal temperature, which means less risk of overcooking. Additionally, it provides a more uniform cook from edge to center and creates a superior crust that’s the hallmark of a great steak.

Tools You’ll Need

Before diving into the reverse sear method, ensure you have the right tools for the job. You will need a reliable oven or a smoker to maintain the low temperatures required for the initial cook. A cast-iron skillet or a heavy-bottomed pan is essential for achieving that perfect sear. Lastly, a meat thermometer is crucial for monitoring the steak’s internal temperature.

Step-by-Step Guide to Reverse Searing a Steak

Step 1: Preparing the Steak

Begin by patting your steak dry and seasoning it with salt and your choice of seasonings. Alton Brown often recommends letting the steak sit with the seasoning for a while to enhance the flavors.

Step 2: Slow Cooking the Steak

Preheat your oven or smoker to 200-275°F (93-135°C). Place the steak on a wire rack over a baking sheet and insert the meat thermometer into the thickest part of the steak. Cook the steak until it reaches an internal temperature that’s about 10-15 degrees below your desired final temperature.

Step 3: Resting the Steak

Once the steak reaches the target temperature, remove it from the oven and let it rest. This allows the juices to redistribute throughout the meat, ensuring a moist and tender steak.

Step 4: Searing the Steak

Preheat your skillet over high heat until it’s smoking hot. Sear the steak on each side for about 1-2 minutes, or until a golden-brown crust forms. If desired, add butter, garlic, and herbs to the pan when flipping the steak to add extra flavor.

Step 5: Serving the Perfect Steak

Your steak is now ready to be served. Slice against the grain and enjoy the even doneness and savory crust that only the reverse sear method can achieve.