Reverse searing is a cooking technique that involves cooking a steak at a low temperature first, and then finishing it off at a high temperature. This method results in a steak that is cooked evenly throughout and has a nice, crispy crust. If you're looking for a perfect steak, reverse searing is definitely the way to go. In this article, we will walk you through the steps of how to reverse sear a steak like a pro. We'll also provide some tips and tricks to help you get the best results.
Reverse searing is a great way to cook a steak because it allows you to control the temperature of the steak more precisely. By cooking the steak at a low temperature first, you can ensure that the steak is cooked evenly throughout without overcooking it. Then, by finishing the steak at a high temperature, you can create a nice, crispy crust.
Now that you know the basics of reverse searing, let's get started with the steps.
How to Reverse Sear a Steak
Follow these steps for a perfectly cooked steak:
- Pat steak dry
- Season with salt and pepper
- Cook at low temperature
- Increase temperature to sear
- Let steak rest
- Slice and serve
- Enjoy!
With these simple steps, you can reverse sear a steak like a pro. So next time you're cooking a steak, give this method a try. You won't be disappointed.
Pat steak dry
Before you start cooking your steak, it's important to pat it dry with a paper towel. This will help to remove any excess moisture from the surface of the steak, which will help it to sear better. If you don't pat the steak dry, the water droplets will evaporate during cooking and create steam, which will prevent the steak from getting a nice, crispy crust.
To pat the steak dry, simply place it on a cutting board and use a paper towel to gently blot the surface of the steak. Don't rub the steak with the paper towel, as this can tear the meat. Once the steak is dry, you can season it with salt, pepper, and any other desired spices.
Here are some additional tips for patting steak dry:
- Use a clean paper towel. A dirty paper towel can transfer bacteria to the steak.
- Pat the steak dry all over, including the sides and edges.
- Don't rub the steak with the paper towel. This can tear the meat.
- If the steak is particularly wet, you can use two paper towels to dry it.
Once the steak is dry, you can proceed to the next step of reverse searing, which is cooking the steak at a low temperature.
Season with salt and pepper
Once you've patted the steak dry, it's time to season it with salt and pepper. This is an important step, as it will help to enhance the flavor of the steak. When seasoning the steak, be sure to use a generous amount of salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, if desired.
To season the steak, simply sprinkle the salt and pepper evenly over the surface of the steak, making sure to get both sides. You can use your fingers to rub the seasonings into the steak, or you can use a spice grinder. Once the steak is seasoned, you can proceed to the next step of reverse searing, which is cooking the steak at a low temperature.
Here are some additional tips for seasoning steak:
- Use a good quality salt and pepper. This will make a big difference in the flavor of the steak.
- Be generous with the salt and pepper. Don't be afraid to use more than you think you need.
- You can also add other spices, such as garlic powder, onion powder, or paprika, if desired.
- If you're using a spice grinder, be sure to grind the spices finely so that they will adhere to the steak.
Once the steak is seasoned, you can proceed to the next step of reverse searing, which is cooking the steak at a low temperature.
Cook at low temperature
The next step in reverse searing a steak is to cook it at a low temperature. This will help to ensure that the steak is cooked evenly throughout without overcooking it. The ideal temperature for cooking a steak at a low temperature is between 200 and 250 degrees Fahrenheit (93 to 121 degrees Celsius).
- Choose the right cooking method. You can cook the steak at a low temperature in the oven, in a sous vide machine, or even in a slow cooker. The oven is the most common method, but the sous vide machine will give you the most precise control over the temperature.
- Cook the steak to the desired doneness. The amount of time you cook the steak will depend on the thickness of the steak and the desired doneness. For a 1-inch thick steak, you will need to cook it for about 45 minutes to 1 hour for medium-rare. For a 2-inch thick steak, you will need to cook it for about 1 hour to 1 hour and 15 minutes for medium-rare.
- Monitor the temperature of the steak. Use a meat thermometer to monitor the temperature of the steak as it cooks. Once the steak reaches the desired doneness, remove it from the oven or sous vide machine and let it rest for 5-10 minutes before searing.
- Prepare for searing. Once the steak has rested, it's time to sear it. Heat a heavy-bottomed skillet over high heat. Add a little bit of oil or butter to the skillet. Once the oil or butter is shimmering, add the steak to the skillet and sear it for 1-2 minutes per side, or until the steak is browned and crispy.
Once the steak is seared, it's ready to serve. You can slice the steak and serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Increase temperature to sear
Once the steak has been cooked at a low temperature, it's time to increase the temperature to sear it. This will create a nice, crispy crust on the outside of the steak while leaving the inside cooked to perfection.
- Heat a heavy-bottomed skillet over high heat. A cast iron skillet is ideal for searing steaks, but you can also use a stainless steel skillet or a grill pan.
- Add a little bit of oil or butter to the skillet. This will help to prevent the steak from sticking to the skillet.
- Once the oil or butter is shimmering, add the steak to the skillet. Sear the steak for 1-2 minutes per side, or until the steak is browned and crispy.
- Use a meat thermometer to check the internal temperature of the steak. For a medium-rare steak, the internal temperature should be 135 degrees Fahrenheit (57 degrees Celsius). For a medium steak, the internal temperature should be 145 degrees Fahrenheit (63 degrees Celsius). For a well-done steak, the internal temperature should be 160 degrees Fahrenheit (71 degrees Celsius).
Once the steak has reached the desired doneness, remove it from the skillet and let it rest for 5-10 minutes before slicing and serving.
Let steak rest
Once the steak is cooked to your desired doneness, it's important to let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
The general rule is to let the steak rest for about 5-10 minutes per inch of thickness. So, for a 1-inch thick steak, you would let it rest for 5-10 minutes. For a 2-inch thick steak, you would let it rest for 10-20 minutes.
To let the steak rest, simply transfer it to a cutting board or plate and cover it loosely with foil. This will help to keep the steak warm while it rests.
Once the steak has rested, you can slice it and serve it. Be sure to slice the steak against the grain for the most tender results.
Letting the steak rest is an important step that should not be skipped. By letting the steak rest, you will ensure that it is juicy and flavorful.
Slice and serve
Once the steak has rested, it's time to slice and serve it. To slice the steak, use a sharp knife and cut against the grain. This means that you should cut perpendicular to the muscle fibers. This will help to make the steak more tender and easier to chew.
The thickness of the slices is up to you. If you like thin slices, you can cut the steak into 1/2-inch thick slices. If you prefer thicker slices, you can cut the steak into 1-inch thick slices.
Once the steak is sliced, you can serve it immediately. You can also garnish the steak with fresh herbs, such as parsley or thyme. You can also serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Reverse seared steak is a delicious and flavorful way to cook steak. By following these steps, you can easily reverse sear a steak like a pro.
Enjoy!
Once you've sliced and served your reverse seared steak, it's time to enjoy it! Take a bite and savor the delicious flavor and texture. The steak should be cooked evenly throughout, with a nice, crispy crust on the outside and a tender, juicy interior.
Pair your steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad. You can also enjoy the steak on its own, with just a little bit of salt and pepper.
No matter how you choose to enjoy it, reverse seared steak is sure to be a hit. So next time you're looking for a delicious and flavorful way to cook steak, give reverse searing a try.
And that's how to reverse sear a steak like a pro! With a little practice, you'll be able to cook a perfectly cooked steak every time.
FAQ
Here are some frequently asked questions about how to reverse sear a steak:
Question 1: What is reverse searing?
Answer 1: Reverse searing is a cooking technique where you cook the steak at a low temperature first and then finish it off at a high temperature.
Question 2: Why should I reverse sear a steak?
Answer 2: Reverse searing results in a steak that is cooked evenly throughout with a nice, crispy crust on the outside. It also helps to prevent the steak from overcooking.
Question 3: What is the best cut of steak for reverse searing?
Answer 3: Ribeye, strip loin, and tenderloin are all good cuts of steak for reverse searing.
Question 4: What temperature should I cook the steak at for reverse searing?
Answer 4: The ideal temperature for cooking a steak for reverse searing is between 200 and 250 degrees Fahrenheit (93 to 121 degrees Celsius).
Question 5: How long should I cook the steak at a low temperature?
Answer 5: The amount of time you cook the steak will depend on the thickness of the steak and the desired doneness. For a 1-inch thick steak, you will need to cook it for about 45 minutes to 1 hour for medium-rare. For a 2-inch thick steak, you will need to cook it for about 1 hour to 1 hour and 15 minutes for medium-rare.
Question 6: How do I finish the steak at a high temperature?
Answer 6: Once the steak has been cooked at a low temperature, you can finish it off at a high temperature by searing it in a hot skillet or on a grill.
Question 7: How long should I let the steak rest before slicing and serving?
Answer 7: You should let the steak rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
Closing Paragraph for FAQ:
These are just a few of the most frequently asked questions about how to reverse sear a steak. If you have any other questions, please feel free to leave a comment below and I'll be happy to help.
Now that you know how to reverse sear a steak, here are a few tips to help you get the best results:
Tips
Here are a few tips to help you get the best results when reverse searing a steak:
Tip 1: Use a good quality steak. The quality of the steak will have a big impact on the final result. Look for steaks that are well-marbled and have a good amount of fat. This will help to keep the steak juicy and flavorful.
Tip 2: Season the steak generously. Don't be afraid to use a generous amount of salt and pepper when seasoning the steak. You can also add other spices, such as garlic powder, onion powder, or paprika, if desired.
Tip 3: Cook the steak to the desired doneness. The amount of time you cook the steak will depend on the thickness of the steak and the desired doneness. Use a meat thermometer to monitor the internal temperature of the steak to ensure that it is cooked to your liking.
Tip 4: Let the steak rest before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
Closing Paragraph for Tips:
By following these tips, you can reverse sear a steak like a pro. So next time you're cooking a steak, give reverse searing a try. You won't be disappointed.
Now that you know how to reverse sear a steak and have some tips to help you get the best results, it's time to give it a try. With a little practice, you'll be able to cook a perfectly cooked steak every time.
Conclusion
Reverse searing is a great way to cook a steak. It results in a steak that is cooked evenly throughout with a nice, crispy crust on the outside. If you're looking for a delicious and flavorful way to cook steak, reverse searing is definitely the way to go.
To summarize the main points of reverse searing:
- Pat the steak dry before cooking.
- Season the steak generously with salt and pepper.
- Cook the steak at a low temperature until it reaches the desired doneness.
- Sear the steak at a high temperature to create a crispy crust.
- Let the steak rest for a few minutes before slicing and serving.
With a little practice, you'll be able to reverse sear a steak like a pro. So next time you're cooking a steak, give reverse searing a try. You won't be disappointed.
And that's it! Now you know how to reverse sear a steak like a pro. So get out there and start cooking some delicious steaks!