The beauty of the reverse sear method is that the process can be broken down into a few simple steps. I personally prefer to use a charcoal grill, as the steak can take on some smoke flavor during the initial low and slow stage of the cook, and then it’s quite easy to get the grill seriously hot for the final sear.
The one essential item of equipment for the reverse sear is a meat thermometer.Ī smoker, grill, or oven all work for the low and slow stage, and then you can finish the steak over a hot grill or in a cast-iron pan. If you do decide to dry brine overnight, be aware that the steak tends to cook faster. I find this isn’t required, and you can simply season your steak and then leave it on the bench for about an hour to come up to temperature. Sprinkle a generous amount of kosher salt and let it sit uncovered in the fridge. The argument here is that dry brining helps the outside of the steak get dry while making the steak moister. You’ll see lots of recipes tell you to salt your steak and leave it in the fridge for several hours or overnight. I won’t include the target temps for anything above medium, you might as well just throw your steak in the microwave if you’re going to cook it until well done. The table below gives you the internal temp of the steak, at which point you should finish the low cooking phase.įor example, if you want a medium rare steak with a final temperature of 130☏ you would remove the steak from the grill or oven once it hits 115☏. The key reverse searing steak is knowing when to switch from the low and slow stage to the final sear. They are a family-owned business that always takes care of me. I used a 1.5-inch Wagyu Ribeye from Vermont Wagyu. It’s crucial to use the reverse sear method with at least 1.5″ thick steak.īone-in or boneless are both fine, and the bone can help protect the steak during the initial cooking phase. If you’re concerned that the steak is too big, I find that one two-inch thick rib eye is enough for two people. I find the whole process much less stressful, especially if I’m cooking multiple steaks. Only works on thick steak – The method breaks down if the steak is less than an inch thick.More time-consuming – It’s faster to throw a steak on the grill and flip it a few times until it’s done.The reverse sear definitely isn’t a perfect method for every cut of meat. With the reverse sear the temperature moves so slow it’s easy to take it off at the right moment.ĭisadvantages of the reverse sear method: There’s also only a narrow window when the center will be perfect. Easier to avoid overcooking – When searing a thick steak, the outside will burn before the inside is done.The Maillard reaction can’t start until most of the steak’s surface moisture has evaporated so this process helps ensure a beautiful crust. Better crust – While the steak cooks at low temperature the surface dries.Inside cooks more evenly – Because the steak cooks at a low temperature first the entire steak cooks more evenly instead of the out side burning while the inside is still raw.This method gives you more control over how the interior of the steak cooks so you can achieve a perfectly uniform medium rare with a beautiful brown crust.Ĭommonly used for steak, this method works for thick-cut pork and lamb chops. The reverse sear method flips this concept on its head by slowly bringing the steak up to temperature in a grill or oven at low heat and then searing it at high heat. The technique commonly used in restaurants involves searing the meat first to form a crust, and then transferring it to an oven to bring the inside up to temperature. The problem is that by the time you reach a nice medium rare temperature in the middle, the outside of your steak will be seriously overcooked. The conventional method of searing steak by flipping it until it’s cooked in the middle works for steaks that are less than an inch thick but falls short when you are cooking proper, thick-cut steak. So you picked up a beautiful steak from the store, and you’re ready to throw it on the grill.
#Reverse searing how to
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