When cooking the perfect steak, say large steaks, learning to reverse sear steak can elevate your culinary skills to cook large steaks to perfection. In this guide, we’ll walk you through the step-by-step process of how to reverse sear a steak, ensuring a mouthwatering and perfectly cooked result every time.
We’ll guide you through each step, from the initial low-temperature cooking to the final sear, explaining how this method locks in juices and creates the perfect crust on the steak.
Understanding the Reverse Sear Steak Technique
To begin, let me first explain what reverse searing is and why it’s widely used among home cooks and professional chefs alike.
Searing is a culinary method of subjecting foods, predominantly meats, to high temperatures to produce a delectably crisp exterior and brown crust. The searing technique elevates the flavor profile of the dish. Usually, a small quantity of oil, butter, or fat is used when searing proteins.
The reverse searing method does not change the fundamentals of searing; it just changes the order in which the method is used. Normally, for example, you would sear a steak and let it rest, then serve. With the reverse sear method, you slowly cook the steak to the desired doneness level and then sear it outside to build a crust, rest, and then serve. The main difference between searing and reverse searing a steak is the order in which we apply all these steps.
What’s the point of searing a steak?
I knew you would ask this question, so here it is. Searing is a technique that gives food texture and color while maintaining the steak’s juiciness inside; however, it is hard to sear large and thick cuts of steak to higher levels of doneness.
The reason is that the meat’s thickness makes it hard to cook the center of the meat without overcooking or burning the outside crust. Imagine trying to sear an inch and a half of steak and trying to get the center to a medium or medium-well temperature. You will have to sear with rocket flames! This is when the reverse sear method comes in.
Using the reverse sear method, you can cook your steak in your smoker, grill, or kitchen oven slowly, at a lower temperature, until it reaches the desired doneness level, and then sear the steak. This slow-cooking first phase allows for the meat to cook thoroughly and evenly and for you to have more time to avoid overcooking than awesome ribeye.
If you use the reverse sear steak method using your grill or pellet grill, another advantage is that you will be able to infuse a lot more soy flavor into the steak as it slows cook.
So, how to reverse sear a steak? Is simpler thank you think
Now, to the main event, the reverse searing process itself. Reverse searing starts with the cooking of the steak, but slowly and at lower temperatures. To reverse-sear a steak, do the following:
Set and preheat your grill (pellet grill, charcoal, or gas) to a cooking temperature of 275 degrees. Place the steak seasoned, of course, on the grill or oven and cook until the steak reaches a step below your desired doneness level. What I mean by this is that if you want your steak to be medium, you will slow-cook it to medium-rare.
After the steak reaches the “pre-desired” internal temperature, remove it from the grill or oven, and it is time to sear.
To sear the steak, use a cast iron skillet or frying pan, pour some cooking oil (I like to use avocado oil), and bring the heat to medium-high. Once the oil is hot, carefully lay down the stake and start searing. You want to monitor the heat; if the steak is “charing” too quickly without a brown crust forming, lower the heat.
Turn the steak as needed until you achieve a perfect brown crust. Small charred areas are ok, and it will happen, but if you prepare your steak and trim it as we discuss below, you should be fine.
Tips for successfully reverse searing steaks
Choose the Right Cut of Meat
Not all steaks are “cut” equally, and the success of reverse searing begins with selecting the right cut. This method works best with large and thick steak cuts, think Tomahawks, cowboy steaks, and big ribeyes, not small cuts like NY strips or medallions.
Preparing Your Steak
The main thing you want to do is trim any excess fat or thin strings of meat hanging off the steak that will likely burn during the long cook. Second, you want to season your steak well; do not use cheap seasoning or 1 dollar rubs; come on, use something high-end and top-quality like Gypsy; your taste buds will thank you.
Setting Up Your Cooking Equipment
Whether you’re using an oven or grill, make sure to preheat it. Not only can leaving food at a certain temperature expose them to the danger zone and accelerate bacteria growth, but you also want the steak to cook evenly.
Reverse Seared Steak Recipe
Ingredients:
- 1 ribeye steak (1.5 inches thick)
- Stella’s Gypsy Seasoning
- 3 tablespoons of olive oil
- 2 garlic cloves, crushed
- A few sprigs of fresh rosemary
- Optional: butter for basting.
Instructions:
Remove the steaks from the refrigerator at least 1 hour before cooking to bring them to room temperature.
Preheat your oven or grill to 275° degrees.
Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with Stella’s Gypsy. Don’t be afraid to be generous; the thick steaks can handle it.
- Oven Cooking and Grill Cooking:
- Place a wire rack on a baking sheet.
- Put the steaks on the rack and insert a meat thermometer into the thickest part of one steak, or have an instant read thermometer ready.
- For medium-rare steak, roast the steak in the preheated oven until the internal temperature reaches 115°F (46°C), which should take about 45–60 minutes, depending on the thickness of the steak.
- Searing:
- Preheat a cast-iron skillet or grill to medium-high heat.
- Add a bit more seasoning to the steaks, if needed.
- Add the cooking to the pan and sear the steaks for 1-2 minutes per side, or until a beautiful crust forms.
- Sear the steaks for 1-2 minutes per side, or until a beautiful crust forms.
- Optional Basting:
- For added flavor, baste the steaks with butter, oil, crushed garlic, and fresh rosemary or thyme during the searing process.
- Resting:
- Once the steaks reach your desired doneness (aim for 135°F for medium-rare), remove them from the heat.
- Allow the steaks to rest for at least 10 minutes. This step is crucial for redistributing the juices.
- Serve and enjoy.
- Slice the steaks against the grain and serve immediately. Pair it with your favorite sides or a simple salad for a complete meal.
Conclusion
Now you’re ready to impress your friends and family with a perfectly reverse-seared steak that’s juicy, flavorful, and cooked to perfection. Bon appétit!
By mastering the art of reverse searing, you can take your steak game to a whole new level. This guide equips you with the knowledge and skills needed to create a perfectly cooked, restaurant-worthy steak in the comfort of your own kitchen. Bookmark this page, follow our step-by-step instructions and get ready to savor the mouthwatering results of your reverse-seared masterpiece.
