How To Reverse Sear A Steak?
Learn how to reverse-sear a steak with Robins Kitchen. Discover the best tips & temperature guides for steak. Plus, all the gear you need to get started.
For any meat lover, steak is highly rated as a go to favourite. And thanks to reverse-searing, you don’t need to go to the best steakhouse in town to get high-quality results at home. Reverse-searing steak has become increasingly popular in recent years, known as one of the best techniques for cooking a thick-cut steak. In this article, we’re sharing how to reverse-sear a steak, the method behind the gloriously tasting steak resulting in a perfectly tender, juicy centre with a beautiful, brown roast like crust. We’ll also break down the cooking temperatures, cuts of meat to use, and top tips to ensure you get the best results.
Is Reverse-Searing Steak Better?
Once you try the reverse sear method, you’ll never want to speed cook a steak ever again, and the best part is that it’s super easy and mostly hands-off. The technique ensures we have the best of both worlds; a juicy tender centre and roast-like crust. Using a low heat initially, then giving it a super-hot and brief sear at the end, results in an even pink centre. Remember that technique is key - whether you’re using low heat from a smoker, indirect grill, low oven, or sous vide and then searing with a hot cast iron pan or hot coals, the results will be similar.
Our Top Tips for Cooking the Best Steak
- Size matters! This method works best with thick-cut steaks roughly 3.5 – 4cm thick, such as ribeye, strip, porterhouse, T-bone, or filet mignon.
- Season well before cooking or putting in the fridge. Salt not only adds some flavour but also draws out moisture.
- Leave in the fridge overnight, uncovered, to dry out the exterior. This is a method known as dry brining. Dry brining uses the food's own moisture to form the brine that then soaks back in.
- A cooking thermometer is essential to ensure you get the preferred doneness.
- Make sure the skillet or grill pan is piping hot before putting the steak in to sear.
Handed down from generations, we have been taught to sear a steak first to lock in the juices. Well, we’re here to tell you that’s not true. Searing a cut of meat doesn’t lock in juices, it actually adds flavour. By flipping the process of searing at the end, we can produce better results.
Pros and Cons of Reverse-Searing Steak
Best Reverse-Searing Method
1. Preheat oven to low (approx. 120 degrees).
2. Place on a wire rack set on a rimmed baking sheet.
3. Take out when 10 or so degrees from serving temperature – refer to the chart for best results.
4. Remove steak from the oven and transfer to hot grill pan to sear
Still not sure how to prepare your steak? Follow the guide below for your preferred doneness.
The reverse sear method might change the way you cook your steak forever! Once you try the reverse sear method you will never want to speed cook a steak ever again. The reverse sear technique ensures we can have the best of both worlds. Juicy tender centre and roast like crust. The best part is it’s super easy and mostly hands off. It’s in the technique that gives the best results not the equipment. It works because you’re using a low heat to cook the meat gently from the start then giving a super-hot and brief sear at the end resulting in an even pink centre. Whether you’re using a low heat from a as smoker, indirect grill, low oven, or sous vide, and high heat to sear from a hot cast iron pan or hot coals, the results will come out the same.