Cook tasty steaks is an art, and to be a good chef; you need to do a lot more practice. The deliciously cooked steaks win praise from the people around you. So, to have an appreciation, you need to know how to reverse searing steak. To make you a good cook, we will discuss how to change searing a steak in detail.
Let’s see what the detail adds.
Why Should You Reverse Sear a Steak?
From the past, it is a common notion that searing a steak adds taste and flavour. Moreover, it works to make the shape better saves it from overcooking and over-browning. Acting upon this formula of searing the steak ensures good results.
Temperature matters a lot for profound cooking. You need a high temperature for the faster cooking process, and for the slower process, you need slow energy. The energy level determines the slow and fast cooking.
Moreover, the balanced temperature level ensures even cooking.
For getting the brownish shade, you need to reverse searing a steak. All the steak lovers love the medium brownish hue of the steak.
While searing the steak, the main target is to keep the steak medium brown, crispy and tasty.
To Add Flavor
Most people love to sear the steak to add flavour. To make steak tastier and juicy, reverse sear it and have fun.
Nothing in this cosmos is flawless. There are specific merits and demerits of reverse searing a steak.
Advantages of reverse searing a steak
Searing the steak is the best possible manner to remove moisture and make it more efficient.
Slow heat saves from over-browning and overburning.
For keeping internal consistency, pink colour searing is the first condition.
The brutal cuts of meat need slow_ even cooking for better cooking.
Disadvantages of reverse searing a steak
This method does not produce good results for thinner steaks. Since they end up cooking through quickly, if a two-inch-thick steak seems big, then serve a single large steak to every two eaters.
Secondly, if you need sauce with reverse searing steak, you need to make it separately. The steak cooked through reverse sear does not produce fond.
Thirdly in reverse searing a steak, you do not need to make the sauce because, in this method, there is no sticking in the pan. The meat is not separated from the steak, so no need of making the sauce at all.
How to Reverse Sear a Steak?
The process of reverse searing a steak is straightforward and easy. Season a thick cut of steak, which is almost one and half-inch wide, arrange it properly and put it in the oven between 200F to 275F.
Furthermore, in case if the oven is absent or you may planning outdoor cooking using the grill. Place your meat over the cool side with half the burner on. Then cook it at 10 to 15 F below your desired temperature; after that, sear it on a grill.
Let’s see the process step by step.
Season the Steak
Season thick cut of steaks, pour salt and pepper on all sides, then place them in wire rack set in a baking sheet.
If you are cooking on the grill, then there is no need for a pan and rack.
Preheat the oven
Ideally, it would help if you preheated the oven between 200F to 275F. Usually, most of the kitchens have ranges that cannot have a temperature below 200F. The lower you go, the more time taking the whole process will be.
If you are using the grill, you need a two-zone fire, which means put the coals on one side and leave the other side as it is.
The side having coals will be used for fast cooking, and the side with no coals will be used for slow cooking.
So, following the method, preheat the oven.
Cook the Steak On the Slow Temperature
For the whole process, you need to have a thermometer of good quality. The exact temperature teller device helps a lot in cooking delicious dishes.
Furthermore, place the steaks in the oven and cook it over the temperature below 10 to 15F, which is ideal.
While cooking on the grill, you need to put the steaks on indirect heat. For this, use the side which does not have coals below. Cook on a gentle heat. Purchase a good quality thermometer and keep on checking the temperature frequently.
Sear The Steak
As soon as the steak becomes chewable, take it out of the oven and add two tablespoons of vegetable oil, then set it to preheat your burner.
Furthermore, as soon as the oil starts babbling or creating smoke, put the steak inside with a spoon of butter. Continue the cooking process until sare browned nicely.
This process should be from 45 seconds to 1 minute. Turn the other side, and revise the same strategy. Similarly, both sides of the steak need to get brown.
As soon as your steak is ready, serve it and taste it to have the fun of it.
List of ideal temperature for reverse searing the steak
Doneness Target Temperature Final Temperature
Med Rare 115F 130F
Rare 105F 120F
Med Well 135F 150F
Med 125F 140F
Approximate Timing in the Oven
Doneness Approximate Timing In the Oven
Rare 20-25 minute
Med Rare 25- 30 min
Med 30-35 min
Med Well 35- 40 min
In the end, following our guideline on how to reverse sear a steak, we hope you will get good results. One thing to keep in mind is you can make a slight change in temperature based on taste and color. Doing extra changes will result in over burning and overcooking.