The Reverse Sear method of cooking meat and steak has gained popularity among steak lovers and food geeks in recent years. With this method, the steak gets a hot, delicious crust on the outside and becomes very tender on the inside. And above all: the meat juices are retained and make the steak taste nice and juicy.
Keep reading if you want to learn how to How to Reverse Sear a Steak.
What is reverse sear?
The reverse sear method consists of slowly raising the temperature of the whole piece of meat before searing it over a very hot fire (pan, barbecue, …). In this case, instead of searing the steak first in a hot grill or pan, the steak is cooked at a low temperature until the entire meat reaches optimal doneness. In this way, the Maillard reaction (set of chemical reactions that occurs when a food containing amino acid and sugar is cooked) can be controlled to a greater extent. This reaction releases the flavors and gives the meat that nice brown color.
However, make sure you have enough time to experiment with the reverse sear method. Indeed, this cooking method can sometimes be extremely long: up to 55 minutes for the largest pieces of meat. After all, everything comes to those who wait.To order fresh and delicious mutton online of your choice, check out our offerings!
The advantages of the reverse sear method.
Top chefs and barbecue professionals in, particular, appreciate the reverse sear method. With this method, there is no risk of overcooking the meat on the outside and leaving the interior cold.
Here are the main benefits of the reverse sear method:
- Suitable for all types of steak: The reverse sear method can be used for almost all types of steak. Ideally, you should take the steak out of the refrigerator half an hour beforehand to adjust it to the room temperature.
- Tender and Juicy Meat: The low temperature and gradual heating help break down any tough muscle protein and activates the enzymes that tenderize the steak.
- Even cooking: Grilling steaks at a lower temperature, provides consistent control and prevents overcooking. No more gray stripe on the outer edge. It is especially important for thick steaks.
- Perfect browning: The method removes moisture from the surface of the meat so you can achieve perfect browning at the final stage.
- Simple handling: Even barbecue beginners can grill a steak with the reverse sear method (a little practice is required). After one or two attempts, this grilling technique should no longer be a problem.
- Grill with the lid: To control the core temperature of your meat (steak), use a grill with a lid when you use this method. With an open grill, it would be difficult to control the temperature precisely.
How to Reverse Sear a Steak? - Step by step Instructions (Oven and Barbecue)
Here are the step-by-step instructions on how to sear a steak (oven, and barbecue) using the reverse sear method. So, let get started!
Step 1. Season the steaks generously (Oven and Barbecue)
Start by placing the steak on a wire cooling rack on a baking sheet. Next, apply a dry mix containing salt, pepper, paprika, garlic powder , and onion powder to each surface of your steak, then transfer the steak uncovered to your refrigerator. Then, let the steak "brine dry" in the refrigerator overnight. Explore the finest range of our steaks at the most affordable rates!
💡 Tip: To preserve the tenderness and flavor of a grilled or pan-fried steak, it is essential to let the meat rest out of the refrigerator for several minutes before cooking (about 15 to 30 minutes). This time at room temperature prevents it from being damaged by heat shock. If you place a cold steak directly into a hot pan, the cells of the meat will expand and break. This is because the large temperature difference at the time of cooking contracts the muscle fibers and hardens the meat.
Step 2. If cook in the oven.
- Place the steak(s) on a wire rack placed on a rimmed baking sheet.
- Preheat the oven (temperature between 200 and 275°F (93 and 135°C)); if your oven can go to a lower temperature, then set it to a lower temperature, but it will take longer to cook.
Step 3. Cook the Steak (oven)
Place the steak(s) in the oven and let it bake until the instant thermometer reads:
- 41°C (105 °F) for rare,
- 46°C (115 °F) for medium-rare,
- 52°C (125 °F) for medium
- or 57°C (135 °F) for medium-well.
This will take about:
- 20 minutes for medium-rare;
- and up to about 40 minutes for medium-well.
The cooking times can vary considerably depending on many factors (check the temperature regularly).
Step 4. Pan Sear the Steak (Oven).
- Just before the steak(s) come out of the oven, add one (01) tablespoon (15ml) of oil to a pan and preheat it (hottest temperature).
- Add the steak(s) and butter to the pan and cook until each side is well browned (about 45 seconds per side).
- With the help of tongs, hold the steak(s) sideways to sear the edges.
Your steak is ready, and you can serve it immediately (It is not always necessary to let seared steaks rest).
💡 Tip: To obtain a tender and juice steak, it is essential to let the meat rest for a few minutes on a warm plate and under a sheet of aluminum foil before serving it: the heat and the juices will spread evenly. The resting time should be equal to the cooking time. Also, when the meat is vacuum-packed, it should be unwrapped beforehand so that it can oxygenate and regain its beautiful red color.
Note:
I you want to finalize the grilling process on a barbecue (charcoal, gas), remove the steak from the oven and cover it with foil while you light your grill.
- Charcoal grill: Make the fire as big as possible (maximum temperature).
- Gas grill: Turn on all burners (maximum levels). And preheat the grill with the lid closed.
- Now you can transfer the steak to the hottest part of the grill and turn it from time to time until it is crisp and charred on all sides (maximum 1 min/side).
- Then serve it immediately.
Now that you know how to reverse sear a steak with an Oven, it’s time to learn how to do it with a barbecue (Gas, Charcoal).
Step 2. If you are cooking in a Barbecue (gas, charcoal).
- Charcoal grill: Light the fire (full of charcoal). When all the coals are lit and covered with grey ash, pour and distribute the coals evenly on one side of the grill (half).
- Gas grill: Set 50% (percent) of the burners to their maximum temperature (2 burners for a gas grill that is equipped with 4 burners (2/4)). If your gas grill has an uneven number of burners (3, 5, ...), turn on 1 burner out of 3 (1/3) and 2 out of five (2/5).
Put the cooking grate in place, cover the grill and let it preheat for 5 minutes. Clean and oil the cooking grate.
Step 3. Cook the Steak (Barbecue).
Place the steak(s) on the cool side of the grill and cook it uncovered, turn occasionally, until the instant thermometer reads:
- 41°C (105 °F) for rare,
- 46°C (115 °F) for medium-rare,
- 52°C (125 °F) for medium
- or 57°C (135 °F) for medium-well.
Cooking times may vary considerably. This will take about:
- 20 minutes for medium-rare;
- and up to about 40 minutes for medium-well.
The cooking times can vary considerably depending on many factors.
Step 4. Pan Sear the Steak (Barbecue).
Transfer the steak(s) to a serving dish and cover it with an aluminum foil.
- If you are using a charcoal grill and the coals are dead, Make the fire as big as possible (maximum temperature).
- If you are using a gas grill, make sure all burners are set to their maximum temperature.
- Let the grill preheat with the lid closed.
- Transfer the steak(s) to the hottest part of the grill and cook, and turn it from time to time until it is crisp and charred on all sides (maximum 1 min/side).
- Then serve it immediately.
If you want a tender and juice steak, it is essential to let the meat rest for a few minutes on a warm plate and under a sheet of aluminum foil before serving it.
Disadvantages of reverse sear method.
This method has four (04) major drawbacks:
- The first one: It is much easier and faster to season a steak, throw it on a hot pan (plate), and turn it from time to time until it is done.
- The second drawback: this process doesn't work very well for steaks under about 4/5 cm, as they end up being cooked too quickly.
- The other disadvantage of this method is that it will require patience! Some pieces require more than 1 hour of cooking.
- The last disadvantage is that steaks cooked by this method produce almost no stock, which are the browned bits that stick to the pan and form the basis of the sauce. So, if you want a sauce with your reverse sear steak, you'll have to prepare it separately.
What is the best meat for your steak?
A must for beef lovers, steak is a sure bet and can be enjoyed with a pepper sauce or simply with a little salt and pepper. Before going to the store, follow our advice to choose the right meat:
- Pay attention to the color of the meat, it should be bright red:
- Good meat should not be sticky or dry;
- Good meat should be tender;
- Choose certified meats that meet specific quality and traceability criteria.
How to choose your beef for barbecue or Steak?
When you think of barbecue, beef almost automatically comes to mind. It's the perfect meat for anyone who wants to enjoy a steak. To get an unforgettable experience, try our beef boxes for sale today!
As you surely know, it is the fats that are largely responsible for the flavor of the meat. That's why it's best to choose cuts with good intramuscular fat (marbled meat) such as:
- Ribeye steak,
- Bone-in ribeye steak,
- T-bone
- or Striploin steak.
These parts are both tender and juicy.
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There are other cuts that should be added to the list, such as flank steak, and sirloin steak.
We can only advise you to choose meats with a good thickness, as meats that are too thin will tend to cook too quickly and dry out.
If you are a fan of high-quality meat, don't hesitate to look at the aged meats (dry or wet aged). These meats are extremely tender. The enzymes they contain and the muscle fibers relax over time. Striploin, ribeye, or t-bone steak; your taste buds will be spoiled for choice! At the time of purchase, it is important that the color of the beef is bright red.
Lamb
We don't necessarily think about lamb all the time, while it is a very tasty meat! Whether sliced as a leg, shoulder, chop, or racks, there are many cuts that are ideal for Steaks (barbecue).To get the perfect steak for the evening full of joy, explore our lamb and mutton offerings.
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Reverse Sear a Steak: Frequently asked questions.
Do I also have to let the meat rest at the end?
No. You don’t have to let your meat rest when you grill it with the reverse sear method. This step is no longer necessary. Once the meat is well grilled, it can be cut up and eaten immediately.
Do I need a special meat for this?
No. This method can be used for almost any variety of steak. The best thing to do is to take the steak out of the refrigerator at least half an hour beforehand in order to bring it to room temperature.
Do I need a special grill for this?
No. but they are some requirement: The grill surface must be large enough to create both a direct and an indirect heat zone. Any type of grill will do as long as it is large enough.
What's the best oil to use?
Here are some of the best choices for the reverse sear method:
- Canola oil;
- Olive oil;
- Soybean oil;
- Vegetable oil;
- Sunflower oil.
How hot should the pan be to sear a steak?
The best pan for high-quality reverse sear is a cast iron pan. The target surface temperature is 400-450°F (204-232°C).
Can you sear a steak without oil?
With a non-stick pan, it is not necessary to oil the pan.
Why put butter on a steak?
Adding butter to a steak adds extra richness and can also soften the browned exterior, making the steak more tender. But a good steak butter should complement the flavor of the steak, not mask it.