I've never heard of it before until I saw my friends at electric City Butcher in Santa Ana. It’s the ultimate steak dinner! Then, the steak is removed and placed on a really hot surface briefly on each side. It also helps when you have a gorgeous cut of steak with the right amount of fat marbled throughout. However, thicker steaks need a little finessing. We still do. WATCH: How to reverse sear a steak on the barbecue. Let’s get this straight: We’ve reversed the method for reverse sear steaks. When I do this method, I like to cook it to 127ºF (precise, I know) because I like to sear for closer to 2 minutes per side because I like a really dark crust on my steak. We love to use this method for all of our best steak recipes ! Or the simple seasoning solution is just a light dusting of garlic powder and a liberal coating of freshly ground black pepper. Now you know how to reverse sear your steaks for the best crispy crust around! What does a Reverse Sear mean? That’s right. Then follow the “reverse sear” technique (below)- when it’s time to sear place the steak on the grill grate directly over a new blazing hot batch of charcoal in the Slow ‘N Sear, rotating every few seconds as described, until your target temperature is reached. That said, you can use whatever rub that you want. As a result, you can control the temperature of your steak … Cook the meat to an internal temperature of 130 to 160 degrees F (55 to 70 C). NY Strip Steaks from Greensbury The restaurant method of cooking steak is to sear it over a very high heat, and then finish the cooking in the oven until the desired doneness. How To Reverse Sear Steak On A Grill #1 – Season The Steak. Once you reverse sear a steak, it'll change everything you thought you knew about cooking steak forever. Then finish cooking the meat by quickly searing it on all sides. Reactions: wildblue. I have found that the reverse seared method for cooking steak is the best way to get a tender and juicy bite with the most beautiful and flavorful crust. First you cook, or even smoke the meat on a very low indirect heat before searing the outside over high direct heat. Then remove them, cranked up the grill to 500 with the sear plates turned flat side up and cooked for about 3-4 minutes per side. I would recommend cooking right before serving, but you can season and dry out a day in advance. Benefits of the reverse sear method. Most of the big-name steakhouses use this method (they just don’t advertise it). Reverse searing is also more flexible, allowing you more leeway to serve the entire meal at the same time. The Cinder Grill is especially good at this. I love to surprise Tom with a steak and potatoes dinner during the week randomly! 5. https://www.allrecipes.com/recipe/246229/grilling-thick-steaks-the-reverse-sear I will dry brine them all and then stick em in a 225 degree oven until internal temp of 115 degrees. Reverse Seared Flat Iron Steak. The only thing you’ll have to play around with is the amount of time you keep your steaks in the oven and the amount of time each side needs to brown in the skillet. Personally, I prefer just salt and pepper. In the last 30 seconds add the butter and spoon it over the top of the steak as it sears. I love steak, but cooking it perfectly can be tricky. Cook Time: 50 minutes. After the internal temperature is a little below your desired temperature, you would then take it out of the oven to sear the steak in a hot pan in oil to create a crust. Reverse seared steak is consistently juicy, perfectly cooked, and gains a stunningly beautiful sear after a quick stint in a hot skillet. The beauty of the reverse sear method is that the process can be broken down into a few simple steps. Move steaks right on top of the hot coals. Learn more about the advantages of dry brining. Bone-in ribeye steaks are known for their exceptional beefy taste and beautiful marbling. The thing is, i usually just use a cast iron on a stove top to finish the singular steak (when not cooking for an entire family). What makes the Reverse Sear Method so unique? Let steaks sit for 5-10 minutes and enjoy. It will revolutionize the way you cook steaks. Any other cons? It is a tender, flavorful cut, and it isn’t usually quite as hard on the pocketbook as the fancier cuts like the ribeye or filet.. Once you flip the steaks you can add a handful of fresh thyme and peeled garlic cloves, if desired, for some extra flavor and color. Sear steak for one minute on each side. The steaks still get grilled on high heat to … I am going to show you how to reverse sear a steak. Then this is just for you. Time. Reverse Searing is a method that is characterized by cooking your steak ¾ of the way through in a preheated oven at 275°F/135ºC, then finishing the cook by searing on a grill or cast-iron skillet. I am going to reverse sear a bunch of ribeyes for a family dinner. A reliable option. Reverse Sear Steaks for Edge to Edge Perfection. The searing action locks in the moisture and flavor and also creates that beautiful texture on the outside of your steak. When we discovered how to reverse sear steaks we loved the whole idea. In this version, I am cooking a couple of Flat Irons from ButcherBox that marinated overnight in Jeremiah’s Best Steak Marinade (recipe below) That would be enough to bring out the flavor of the steak. Want a perfect, steak-house steak…at home? Remove from fridge and bring to room By cooking a reverse sear oven steak, you can better control the cooking temperature for perfect results every time. ), but you can freeze them for 2-3 months if necessary. Why? The warm oven dries the surface which removes the moisture for more efficient and effective pan-searing later on. This low and slow cooking method is followed by a hot and fast sear—leaving you with a juicy, evenly cooked steak with a beautiful golden brown crust. I love reverse seared ribeye! Don't sweat the fancy name -- the Reverse Sear -- because this is easy. Most steaks up to an inch thick can be cooked over direct high heat. This is the most juiciest steak ever. Remember, we go by temperature not feel, and not a clock. The less time in the pan the better. If you’re short on time, you might want to try something else or cook different things. Prep Time: 2 minutes. Your friends and family might start asking you to cook steaks for them all the time. I learned that reverse searing helps cook the steak more evenly, so I picked up a nice piece of cowboy ribeye to begin this journey. https://jesspryles.com/recipe/how-to-cook-a-steak-with-reverse-sear-method Print . Wrap tightly in foil, then put steaks in a freezer bag and remove as much air as possible. First, the meat must be cooked at low temperatures to get it to rare. How to reverse sear a steak. Another reverse sear cook in the books and turned out great. The reverse sear method is a fan favorite. First of all steak makes him smile because its one of his favorite foods. For my steaks, I take nothing to chance. We have just taken that technique and changed the order, resulting in perfectly cooked steaks. Can you reverse sear steak ahead of time? The best steaks for the reverse sear method will have some good marbling and a decent amount of thickness to them. So let's not lose time and dive right in. I get the iron really hot and sear for 50 seconds a side to avoid grey banding. Yes. If you’ve got a little extra time, reverse searing a steak (or almost any other piece of meat for that matter) is a great way to go! 6. Great for indoor steak cooking. They’ve found the reverse sear method gives that picture perfect even redness from edge to edge. To reverse sear a steak in the oven, you would cook the steak in the oven or grill with low heat. Temperature on steaks is foolproof. Here's a simple way to acheive a perfect medium-rare with a nice carmelized crust for your steak every time. These steaks were smoked first, and were followed up with a sear. Every. Takes more time than throwing a steak on a skillet and searing for a few minutes. It’s a surefire way to hit the perfect temp and the perfect sear at the same time. Unlike the normal way of cooking steak, you actually have plenty of time … Smoke. Allow your thick-cut steaks to defrost overnight. Add the butter and flip. This method is called the reverse sear, and makes one of the best steaks I’ve ever tasted. We can’t think of any. 4. It is for this exact reason I use a "reverse sear" for my ribeye steak on the grill. Can you freeze steak? Discover more about rubs. Reverse sear requires some time and patience. I recommend eating these reverse sear steaks right away (they are SO good! A reverse sear ribeye steak is a full-flavored, juicy, tender cut of meat, which you first roast in the oven and then pan-sear in a skillet on the stove. Messages 113 Location Randleman, NC Grill(s) owned. Season the steak with a rub of your choice. navydroid Well-known member. Reverse searing will ensure that the thick meat is cooked to your liking in the center and perfectly browned on the outside. Trust us, you need to try this method for cooking pan-seared steak. Once you and the other dishes are ready you can quickly sear and serve the meat. Conclusion: Reverse Searing Steak. I sear the steak with butter and oil for extra flavor! Either method works well, it’s just personal preference. Sear for 60 seconds, then flip and cook for another 6o to 80 seconds more. Spoon the butter over the steak as it sears and remove after 1-2 minutes. Total Time: 1 hour. Not only is it fairly simple, but it ensures a perfectly cooked steak every time so that even the pickiest steak eaters will be raving with joy. Finish it up with 1 minute of searing per side and it is perfect every time. Resting Time: 8 minutes. The thicker the steaks, the longer it will take in the oven to reach the proper internal temperature. Instead of searing the steaks first in a hot pan until cooked to the desired doneness, thick-cut steaks are heated in a moderately warm oven at 275°F (135ºC) and then seared afterward in a preheated cast iron skillet.. The reverse sear method allows the grill master to get the steak cooked to a perfect temperature before searing. Military Veteran. Have you ever reverse sear the steak? The science behind reverse-searing steak is very similar to that of using a sous-vide to make steak; you cook the steak until it has reached the desired doneness (medium-rare, medium, etc…) and then quickly sear it on a blazing hot pan to get a beautiful crust. We love beef, around here, and the Flat Iron is by far one of my favorite cuts. Seriously, you will have perfect temperature steak every single time with reverse sear. And your reverse sear ribeye steak will be juicy and tender. For steaks over two-inches (5 cm) thick or roasts, you should reverse sear them. Ingredients. Secondly its fun to be fancy in our pj’s, eating a steak dinner mid week on the couch. The reverse searing method is truly the way to go for your next steak dinner. If you don’t want to flip often you can let the steak sit on one side for 1 minute or so. Cooking a steak with the reverse sear method is foolproof. Smoked for about an hour and 45 minutes at 225. With an instant read thermometer, the steak is cooked exactly to within 10-15 degrees of final doneness. Reverse searing is (funnily enough) the reverse of this process. Single. It turns out this technique is almost foolproof for cooking thick-cut steaks to rare / medium-rare perfection. What temperature should I cook my steak to? Once the meat comes to temperature it can wait at that temperature as other dishes are completed. And, the best part, the reverse sear method is easy enough even for novice cooks. Reverse-searing steak will guarantee that it comes out perfectly cooked every time. If you are cooking more than 2 steaks at a time, I recommend searing them in batches of 2 so as not to overcrowd the pan.