For those steak lovers seeking the perfect way to cook your prime cut, look no further than the reverse searing technique. It’s a method that cooks the steak slowly and evenly, and finishes with a quick, high-heat sear for a crust that’s crispy, flavorful, and full of juicy tenderness.
What is Reverse Searing?
Simply put, reverse searing is a steak-cooking technique in which the steak is slow-cooked first, then finished off with a hot sear. It’s the exact opposite of the traditional cooking method that sears first then cooks the steak in the oven. With this method, your steak will have a stunning, evenly cooked interior and a beautifully seared exterior.
Benefits of Reverse Searing
The main advantage of the reverse searing method is that it eliminates the guesswork and produces consistently cooked steaks every time. No more overcooked rims and undercooked centers. It’s ideal for thicker cuts of steak where other cooking methods can lead to disappointing, uneven results.
Now, let’s delve into the reverse seared steak recipe.
Ingredients
- 1 Thick cut steak – Ribeye or strip steak work great
- Sea salt, as needed
- Black pepper, as needed
- 2 tablespoons of olive oil
- 2 cloves of garlic, crushed
- 1 sprig of fresh rosemary
- Splash of high smoke-point oil like canola or grapeseed oil
- 1 tablespoon of butter
Instructions
- Preheat your oven to 275°F (135°C). Place the steak on a wire rack over a baking tray. Season the steak generously with salt and pepper.
- Place the steak in the preheated oven until it reaches an internal temperature of 125°F (52°C) for medium-rare. This should take about 45-60 minutes. Remove the steak from the oven and let it rest for around 10 minutes.
- During this rest time, heat a skillet over high heat with your high smoke-point oil. Once the pan is really hot, add your steak. Sear it quickly on all sides until it develops a rich, golden crust. This should only take about 1-2 minutes per side. Be sure to include the edges of the steak as well!
- Lower the heat to medium, and add your butter, crushed garlic, and rosemary to the pan. Quickly baste the steak with this flavorful mixture for an extra minute, this will give you that restaurant quality flavor.
- Allow the steak to rest another few minutes before slicing. This ensures all those delicious juices stay put.
And, there you have it – the perfect reverse seared steak! This method transforms your steak-eating experience. It offers an unmatched combination of perfect texture and enhanced flavor. Remember, the key to reverse searing is patience – slow and steady wins the race when it comes to this method. Next time you’re planning that special dinner or just craving a well-cooked steak, give reverse searing a go. Happy cooking!
