I used to hate cooking steak at home for one big reason: the smoke.
That is, until the concept of reverse searing entered my life, and changed everything.
Now I can make myself a perfect steak, and you’ve got the option to too.
What is reverse searing?
make a run at aim for steaks and roasts that are an inch and a half or thicker.
Searing is primarily to add flavor, so an uneven sear actually minimizes flavor.
Reverse searing cooks the meat gently and slowly.
The best part, if you ask me?
There is no opportunity for scorching when using this cooking technique.
Well, not yet anyway.
(You do sear it briefly at the end, but its for no where near as long.)
If you have a terrible habit of overcooking your steak, this method nearly guarantees you wont overcook it.
Preheat your oven
Set your oven to 250F.
Place a wire rack over a sheet pan.
Set your target temp and bake the steak
Thoroughly season your steak and place it on the wire rack.
Youre aiming for an internal temperature 10 to 15 degreesbelowthe target finished temperature.
Consider that the steak will sear in a hot pan, and also experience carry-over cooking.
I like my steak around medium which is about 140F.
I subtracted 15 degrees, and aimed for 125F -ish.
It took me 45 minutes to get to 122F, with two temperature tests after the first 25 minutes.
There are variables to keep in mind.
How thick is your steak?
Was it fridge-cold or room temperature?
My ribeye was one-and-a-half inches thick, and still chilly from the fridge.
After 25 minutes, it had just reached the internal temperature fit for a rare steak, about 102F.
Sear the steak on all sides with a knob of butter, for about one minute per side.
Once you sear it, youll understand what its all about.
Reverse seared steak has great flavorandlooks beautiful.
Although you miss out on some nice pan drippings, to me the benefits outweigh the missing fond.
So say goodbye to scorching, and hello to a more relaxing, better steak experience.
