Slow and controlled cooking allows a chef to ensure that a steak is prepared completely to a guest’s satisfaction. Combine this with the steak’s insides cooked to perfection, and you have an award-winning steak that can’t be beaten! More Control Over Doneness When the surface of the steak is devoid of juices, the pan sear will be more effective and combine with your seasonings to create a crunchy, enticing crust. Not only does this create the coveted Maillard Reaction that makes the inside of a steak juicy and delicious, but it also primes the beef for the upcoming sear that gives it the perfect exterior look. When a steak is left to cook in the oven, the heat dehydrates the surface of the steak. Here are a few of the reasons why the reverse sear is so highly revered amongst foodies and chefs alike. What Makes the Cooking Method So Great?Īlthough a reverse sear is a more involved way of cooking your steak, it’s a cooking method that is known as one of the best ways to prepare a steak right, every time. From there the steak is seared in a cast-iron skillet to create the dark, crisp crust that signifies a well-cooked steak. However, the reverse sear involves cooking the meat to perfection on a very low heat in the oven. Most steaks are cooked on one appliance, the grill or a cast-iron skillet. What’s interesting about a reverse sear is how it takes traditional steak cooking and flips it upside down. Here’s a look at the method and why we and other downtown steakhouses tout it as one of the winning ways to cook a steak. One of the best methods to create this effect nearly every time is through the reverse sear. So, what makes a perfect steak? We say a charred crust and juicy, tender beef on the inside. From sous vide to grilling, chefs around the nation have experimented with different techniques that create the delicious beefy flavor that keep steakhouse visitors coming back for more. Remove from the pan, place on a board then plate anything else then come back to your steak to slice and serve.The perfect steak isn’t achieved by a single method.Heat a dry pan very hot, place steak in and sear for 2-4 minutes each side or until well browned, cook for colour here when your happy with the crust that’s it.Remove from the oven and rest for at least 10 minutes.Place in a low oven, around 120C for about 45 minutes to 1 hour, check for your preferred level of doneness with a thermometer.Right before cooking, season generously with salt, use more than you think!.Remove all packing and place on a rack and let it come up to room temperature. Start by taking your steak out of the fridge at least an hour before you plan to cook it.
Well done: Don’t, no… seriously don’t but if you insist no more than 70C I mean it’s already ruined… no need to make it any worse.Here’s a quick guide on what to aim for to get your preferred level of doneness So the best method is to use a thermometer for this as it takes the guesswork out of cooking, there is only a few degrees of difference between levels of doneness so it pays to invest once in a good thermometer and not risk ruining all those good quality steaks you are buying! This works by using a very low heat to bring the steak up to temperature gently and then resting it to sear at the very end on a very high heat. Also, you benefit from getting edge to edge medium rare without and overcooked grey bits creeping in from the edges but still having a great coloured sear on the outside. The idea is that you get to have pinpoint accuracy on the doneness of your steak. So, what’s the point and what is going on? Whatever you’re cooking it just has to be big, thin steaks less than one and a half inches thick won’t work. Reverse searing is our favourite way to cook thick cut steaks perfectly every single time with minimal fuss, this is also a great method for cooking bigger pieces of meat as well, but we are going to focus on steaks here. Ideal for cooking thick cut T-Bone steaks (at least 1kg+) and Cote De Boeuf. This is our favourite method to cook the perfect steak.
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