Understanding Reverse Sear
The reverse sear method is a cooking technique that begins by slowly bringing the steak to the desired internal temperature in a low-heat environment,
such as an oven. This gentle approach promotes even cooking throughout the steak, preventing the dreaded overcooked exterior and undercooked interior. Once the steak reaches near its target temperature, it is then seared at high heat, either on a grill or in a hot pan. This rapid searing step creates a flavorful crust, completing the transformation. It is more predictable than the traditional high-heat sear method, allowing for greater control over doneness.
Preparing the Steak
Choose a quality steak, ideally at least 1-inch thick, for the reverse sear method. Thicker cuts are more forgiving and allow for a more pronounced crust without overcooking the inside. Remove the steak from the refrigerator about 30-60 minutes before cooking to allow it to come to room temperature; this aids even cooking. Generously season the steak with salt and pepper on both sides. Consider other seasonings like garlic powder, onion powder, or your favorite steak seasoning. Ensure the steak is patted dry with a paper towel; this helps the steak to sear well.
Low-Heat Cooking Phase
Preheat your oven to a low temperature, typically between 200°F and 275°F (93°C and 135°C). Place the seasoned steak on a wire rack set inside a baking sheet. This allows for even air circulation around the steak. Insert a meat thermometer into the thickest part of the steak. Place the baking sheet with the steak into the preheated oven. Cook the steak until it reaches an internal temperature that is about 10-15°F (5-8°C) below your desired final doneness. For example, if you are aiming for medium-rare (130-135°F), remove the steak from the oven when it reaches 115-120°F (46-49°C). The cooking time will vary depending on the thickness of the steak and the oven temperature, but it generally takes 30-60 minutes.
High-Heat Searing
Once the steak has reached its target temperature in the oven, it's time to sear. There are two primary options: searing on a grill or searing in a pan. For a grill, preheat it to high heat. Sear the steak for 1-2 minutes per side, until a deep brown crust develops. Alternatively, for searing in a pan, heat a heavy-bottomed skillet, such as cast iron, over high heat until it's smoking hot. Add a high-smoke-point oil like avocado oil or canola oil. Sear the steak for 1-2 minutes per side, pressing down gently to ensure good contact with the pan. The goal is to create a beautiful crust.
Resting Is Essential
After searing, remove the steak from the heat and allow it to rest for at least 10 minutes, ideally closer to 15. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. During resting, the internal temperature will continue to rise slightly (carryover cooking). You can loosely tent the steak with foil during this time to retain heat. After resting, slice the steak against the grain to maximize tenderness, and serve immediately.
