Everyone has their own preferred method to cook a steak: grilling, pan-frying and broiling, but we promise you that after reading this article, you'll love the reverse sear method. Cooking the steak at a gentle and low temperature, then searing it at the end, will result in a delicious steak that will get approval all around the table.
What is Searing?
Searing is a method to get a perfect crispy exterior. When meat is cooked at a high temperature over dry heat, it undergoes a Maillard reaction - a chemical reaction that gives browned food its distinctive flavor. This reaction does not take place until you hit a temperature of around 150°C or 300°F. The Maillard reaction also does not take place until most of the steak’s surface moisture has evaporated.
Reverse searing creates a sear, on the outside of a steak that is close to medium rare, creating a smoke flavor and a beautiful brown, caramelized crust. A note for cooks: the steak must be at least 1.5 inches for this method to work.
How do I Reserve Sear Steak?
The reverse sear method is very simple: cook gently over indirect heat, then sear over high heat. Make sure to season with your favorite spices, such as salt, pepper, rosemary and thyme, and set the grill temperature to 225°F. Slowly cook your steak; and you can use a thermometer to make sure you reach the ideal temperature with 100% certainty.
A general rule of thumb when cooking is the following:
Rare: 52C/125F
Medium-rare: 55C/130F
Medium: 60C/140F
Medium-well: 66C/150F
Well done: 72C/160F
Place the steak on a grill grate and smoke for 45 to 60 minutes. Remove the steak from the grill and increase the temperature and allow the grill to fully preheat. Sear the steak on both sides; it should take about a minute to get a brown crust. If you prefer, you can add one tablespoon of butter at the end as it will season the steaks for enhanced browning and flavor.
Because the steak has been almost fully cooked, you can simply take the steak off the heat, slice it in sections and enjoy. The reverse sear method takes longer but the end results speak for itself and you can enjoy the crisp flavors of searing.
We guarantee you will love the stunning browned crust and a more tender piece of steak. If you are looking for deep and classic grill marks, you can use a cast iron, griddle, or skillet.
