Last Updated on May 2, 2022 by Share My Kitchen
The reverse sear might revolutionize the way you cook thick steaks. This involves baking the steak in an oven, and then searing it on a pan. This is an amazing method since it allows more control over the internal temperature. It creates a beautiful crust, and tenderizes the beef.
Why do you need reverse sear steak?
Many homes cook pan sear thick cuts of filet mignon or ribeye. This is a traditional method to achieve a golden crust with a pink center. However, let’s face it, there are times when you just can’t get the right temperature. Sometimes the beef is overdone or too rare. This can be frustrating, especially if you paid a lot for a better cut of meat.
What does reverse searing steak mean?
Fortunately, the reverse sear steak will give you more control over the process of making the steak, and also maximize its flavor. You just need to make a few simple adjustments, such as gently cooking the beef in the oven at low temperatures, then searing it in the end. This will result in delight and high-fives! This article provides a step-by-step guide that will show you how to reverse sear steaks.
Benefits of Using the Reverse Sear Method
Thick-cut steaks can be heated in a moderately warm oven at 275°F (135°C), and then seared in a preheated cast iron skillet. This is better than just cooking the steaks in a hot skillet until they are cooked to the desired doneness.
- The heat oven dries the pan’s surface, which helps to remove moisture. This is more efficient and effective for pan-searing the steak.
- The Slow and evenly spread heat in the oven allows for greater control, and it helps to prevent overcooking.
- It yields a pinker internal color, while having fewer cooked gray edges.
- You can gently cook a thick cut of beef nearly to your desired level of doneness.
- You can pan-sear at the end of cooking in a preheated iron skillet to create a beautiful crust.
- Cooking in a saucepan allows you to make a delicious sauce using the pan drippings and fond.
- It is more affordable than a Sous Vide, but offers a similar cooking experience.
How to Reverse Sear Steak
This method works best for thicker cuts of steak, at least 1 1/2-inches to 2-inches thick pieces. Anything less will cook too fast. Also, choose quick-cooking and high quality steak (USDA prime or choice) with some marbling, like ribeye or top sirloin, New York strip, porterhouse, or filet mignon.
1. Prepare the oven and steak
- Begin preparing by placing the oven rack in the middle position. Then, place another one in the lower third.
- Next, preheat the oven to 275°F (135°C).
- Then, preheat a large cast iron skillet or heat proof pan inside the oven. This will start the cooking process, and reduce the time required to sear the surfaces.
- The next step is to line a baking sheet with foil, then place a wire frame on top.
- Dry the surface of the steaks using paper towels to remove the excess moisture.
- Then, place the steaks on the wire rack, and season both sides with salt and pepper.
2. Cook the Steak in the Oven
You can use an instant-read meat thermometer to check the internal temperature in the thickest portion of the steak when cooking the steak in the oven. After 15 minutes, you can begin checking the temperature again, and keep checking it every 5 minutes until you reach:
- Medium-rare: 90°F to 95°F (32°C – 35°C)
- Medium: 100°F to 105°F (38°C – 41°C)
Your steaks will continue to increase in temperature when you cook them in the skillet. So, you don’t need to bake the steaks completely.
3. Pan Sear the Steak
Once you know how to choose the best oil for searing steak, follow these steps:
- Take the preheated cast iron skillet out of the oven, and transfer it to the stovetop.
- Next, turn the heat to high. Once the pan is hot, add oil with a high smoke point temperature. You may use vegetable oil, or clarified butter such as ghee.
- Then, start searing each side of the steak in hot oil or fat for 2 minutes, or until desired level of doneness is achieved.
- For medium-rare, aim for a temperature between 120°F and 125°F (49°C – 52°C); for medium, 130°F (50°C).
- You can add 1 tablespoon of butter to the steaks at the end of cooking. The melted butter is then spooned to baste the steaks. This is done for enhanced browning and flavor.
- Finally, sear the side of the steaks to render any fat. This takes 30 to 60 seconds per side.
4. Rest the Steak
Transfer the seared steak to a clean plate or wire rack on a baking sheet. You need to let the steaks rest for the carryover cooking to complete. In general, the internal temperature will rise by about° within 10 minutes. So, keep in mind that cooking will continue. This can help you determine the perfect medium-rare to medium serving temperature.