Reverse sear steak is the best technique when grilling meat to achieve a perfectly cooked steak, pink all the way through, very juicy and with a beautiful crust.
The concept really is cooking very slowly a steak it could be in an oven a bbq a smoker and then searing it in really hot pan or grill or directly over the coals (caveman style).
Reverse searing is what you get when you go to a really fancy restaurant and pay big dollars for a steak. Well, you can achieve that at home very easy and at a fraction of the cost.
With that in mind, it’s time to discuss the ins and outs of this cooking technique and what are the best tools and methods to achieve peak quality juicy steaks.
Ingredients and Tools
- 1 inch (2.5 cm) thick cut steak.
- Pre-heated oven or grill.
- Meat thermometer with instant readings.
- Salt and Pepper.
Reverse Sear Steak Steps
When you want to try out the reverse sear steak technique, it is important to follow these steps; lets get it right from the start:
- You need a thick cut steak at least 1 inch (2.5cm) thick.
- Take your beautiful steak out of the fridge and rest till it gets to room temperature, its usually 45 minutes for 1.1 pounds (500 g).
- Preheat you oven/bbq to 250°F (120°C) for at least 30 minutes.
- Season your steak: Salt & Pepper + Olive Oil is what I would usually use for seasoning and let the wood do its magic when it comes to enhancing the flavor (but with a steak, there are countless possibilities of enhancing its flavor and you can choose whatever makes your heart sing).
- Place the steak in the oven/bbq til it hits an internal temperature of 120°F (49 °C); following this, let it rest for around 8 minutes.
- Sear the steak with really high heat on both sides, until you get a great caramelization and crust (this is called the Maillard reaction) and will give your steak all the flavor and will also lock-in all the juices (less than a minute per side).
- Slice the steak and add a bit more of finishing salt (no, you don’t have to copy #saltbae). We just need to do this because a steak loves salt, you can use salt flakes as they are incredible for finishing steaks since its really thin diamond shaped crystals they will melt straight away giving your steak a great final punch.
- Dry off the moisture of your steak before searing, that will help the crust develop quicker.
- Cast Iron skillets (learn here how to season it before and after use) create unreal crusts on steaks, but obviously, you can use any type of grill or you can sear the steaks. directly over the coals. The temperature of the surface you’re searing should be at least 550 °F (287 °C).
- I would not reverse sear a smaller steak than 1.1 pounds (500 g).
Once you try out this technique you will hardly change methods, you may tweak and play around with the technique, but you’ll never leave.
This technique of reverse sear involves putting the steak in the oven or grill to get it to the preferred temperature then taking it out and finishing the process by searing your steak on a pan or grill. The best reasons for preparing your steak this way is that it gives you better control over the temperature and gives a better success chance to achieve the highest tenderness and color possible while keeping the same great taste and texture.
The reason, steak is the highest form of beef greatness and because of that you only want the best methods and secrets available to be used to make your juicy steak the best. So just remember, and never forget, to achieve a juicy and crunchy piece of meat learning the reverse sear steak cooking technique is the ultimate method to follow.