If you think searing seals in the meat’s juices, you might want to think again. It may be a popular opinion, but it’s, in fact, one of the biggest myths about cooking meat.
So, before you start searing your steak, know that instead of locking in moisture to make it perfectly juicy, it will do the opposite and eliminate the juices. Then, you end up with a dry piece of meat.
Of course, seasoned chefs can successfully sear steaks first and still get tender flavorful meat. They do this through the “sear and slide” method, a style of cooking that involves very high temperatures.
So, what do you do if you don’t have access to this heat level? It is where the reverse sear method comes in.
What Is the Reverse Sear Method?
You can imply that this method is the reverse of the sear and slide from the name itself. It involves searing the meat as the last step instead of being the slide and sear’s first course of action.
This cooking style is perfect for thick-cut steaks, such as prime ribs, filet minion, and top sirloin since it assures even cooking on the inside without burning the edges.
So, how do you cook steaks using the reverse sear method?
First, you need to cook the steak at a low temperature of around 250 degrees Fahrenheit, either by baking it in the oven, grilling, or cooking it away from the heat source. If your steak is bone-in, make sure the bone is facing the heat source.
For more flavours, before cooking, you can brush the meat with mayonnaise, mustard, or olive oil. Doing so also helps prevent it from sticking to the pan or grill.
Next, check the internal temperature of your steak. When it reaches around 12 degrees below the level of doneness you want, remove it from the heat. Let it rest for a while before moving on to the next step. First, however, you need to make sure your thermometer is reliable. If you’re using a grill, never trust the thermometer on its lid, as they are infamous for being inaccurate.
Lastly, it’s time to fry or grill your steak quickly. Increase the heat of your grill or stove and cook the meat directly above the heat source. You’ll hear that satisfying sizzle as soon as the meat touches the pan. After 30 seconds, flip it over. Then, flip it again after 30 minutes until you sear both sides for one minute each.
And that’s how you get a perfectly cooked steak that packs a flavorful punch.
What Are the Benefits of Using the Reverse Sear Method?
Using this method for cooking steaks is easier than the sear and slide, especially for home chefs. But aside from this advantage, it also comes with several other benefits.
- It prevents overcooking of the meat’s edges.
- It lets you achieve your preferred level of doneness, minus burning the outside.
- It doesn’t need a rest period after cooking, so you can enjoy it hot right off the grill or pan.
Remember, searing steaks give them their characteristic char. And that’s where most of the flavour comes from.
So, enjoy it and dig into your perfect reverse seared steak!