The reverse sear method cooks your steak to a perfect doneness with an even color throughout and a flavorful crust. Here's how to do it:
What is Reverse Searing?
Reverse searing involves cooking your steak at a low temperature in the oven before searing it in a hot pan. This gentle cooking ensures even doneness, and the final sear provides a beautiful crust.
Steps to Reverse Sear a Steak:
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Thaw: Ensure your steak is completely thawed. This is crucial for even cooking.
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Season: Pat the steak dry with paper towels to remove excess moisture. Generously season both sides with salt, pepper, or your favorite steak seasoning. Drying the steak is vital for getting a good sear.
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Cook Low & Slow (Oven):
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Preheat your oven to a low temperature, typically between 200°F (93°C) and 275°F (135°C). Lower temperatures result in more even cooking.
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Place the steak on a wire rack set inside a baking sheet. This allows for even air circulation.
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Cook until the internal temperature is about 20°F (11°C) below your desired final doneness. Use a reliable meat thermometer. Here's a guideline:
Doneness Internal Temp (Target Before Sear) Rare 105-110°F (41-43°C) Medium Rare 115-120°F (46-49°C) Medium 125-130°F (52-54°C) Medium Well 135-140°F (57-60°C) Well Done 145-150°F (63-66°C)
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Sear:
- Remove the steak from the oven and let it rest for a few minutes.
- Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it's smoking hot. Add a high-smoke-point oil like avocado oil or canola oil.
- Sear the steak for 1-2 minutes per side, until a deep brown crust forms. You can also sear the edges of the steak. If desired, add butter, herbs (like thyme or rosemary), and garlic to the pan during the last 30 seconds of searing and baste the steak with the melted butter.
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Rest and Enjoy:
- Remove the steak from the skillet and let it rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Tips for Success:
- Use a Thermometer: A reliable meat thermometer is essential for accurately monitoring the internal temperature of the steak.
- Don't Skip Drying: Patting the steak dry is critical for achieving a good sear.
- Hot Pan, Hot Oil: Make sure the pan and oil are very hot before adding the steak to get a good crust.
- Consider Basting: Basting with butter, herbs, and garlic during the sear adds flavor and richness.
By following these steps, you can consistently reverse sear a steak to perfection!