Lopez-Alt’s preferred method is called the “reverse-sear,” which means the steak is slow-roasted to the desired doneness and then seared (for flavor and appearance) right before it’s served, which reverses the usual sear-then-roast order of things. Pull the steak after it reaches no more than 130 internal temperature and top it with a thick slice of butter. Reverse-seared steaks start in a low oven and end in a hot pan on the stovetop. Then sear it in a screaming hot skillet on the stove. Unfortunately, at that time, sous vide devices were much too expensive for home cooks. Alternatively, set half the burners of a gas grill to high heat. Cast iron works great, as does triple-clad stainless steel. By starting steaks in a low-temperature oven, you wind up with almost no overcooked meat whatsoever. https://www.allrecipes.com/recipe/246229/grilling-thick-steaks-the-reverse-sear When searing a piece of meat, our goal is to create a crisp, darkly browned crust to contrast with the tender, pink meat underneath. Most steaks up to an inch thick can be cooked over direct high heat. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary dramatically depending on many factors, so check often. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. To do this, we need to trigger the Maillard reaction, the cascade of chemical reactions that occur when proteins and sugars are exposed to high heat. Finally, the method doesn't work very well for steaks thinner than an inch and a half or so, since they end up cooking through too quickly. Your goal when searing a steak is to make sure that the temperature and evaporation buckets are as small as possible, so that you can rapidly fill them up and move on to the important process of browning. Place the steaks directly over the hot side of the grill, add a slab of butter to each steak and cook for about 2 to 3 minutes. Reverse Seared Cowboy Ribeye Steak Recipe JavaScript seems to be disabled in your browser. By slowly bringing the steak(s) up to temperature in a low oven or on the cool side of a grill, then searing after, you get a perfectly cooked interior and a beautifully brown crust. The lower you go, the more evenly the meat will cook, though it'll also take longer. (You can check out my complete guide to sous vide steaks here.). The fact that there's no fond in the pan means that all that stuff is stuck firmly in your meat already. If you like your steak medium rare, you must give this cooking method a try. The reverse sear method slowly cooks a thick steak first over indirect heat, and then finishes the cook with a direct flame sear.. Flip the steaks and get the second side, then hold the steaks sideways to sear their edges. You'll probably find that a reverse-seared steak needs no sauce at all. Return steak(s) to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. His first book, Rub a small amount of oil on the surface of the meat to use as … All products linked here have been independently selected by our editors. Serve right away. Reverse sear is an incredible way to cook a steak. Benefits of the reverse sear method. Post whatever you want, just keep it seriously about eats, seriously. Thick-cut steaks are reverse seared on the Traeger for a flavor injection, then topped with a zesty, herb-packed gremolata for a fresh finish. Cover the grill and let it preheat. Most steaks are cooked by first searing each side and then finishing (baking) in the oven.That method is a useful one and produces a steak that has the characteristic "bullseye" doneness.While this meth… The temperature gradient that builds up inside a piece of meat—that is, the difference in temperature as you work your way from the edges toward the center—is directly related to the rate at which energy is transferred to that piece of meat. When reverse searing, you cook the ribeye first, low and slow in the oven, which keeps it juicy and tender. Use a little vegetable oil in the center of the pan and get it super hot. There's no need for a resting period before serving, thanks to the low-heat method used in the first stage of cooking. The second disadvantage is that steaks cooked via the reverse sear produce almost no fond, the browned bits that get stuck to the pan and form the base for pan sauces. And there’s arguably no better method for nailing that savory and mouthwatering offering than the reverse sear method. This reverse seared cowboy ribeye calls back to our very first video… but this time we add some special components to take a steak and make it into a meal. The cool circulating air of the refrigerator will get it nice and dry. To reverse sear, the tomahawk steak is cooked at a lower temperature on the smoker while the meat slowly comes up in temperature. But what exactly are those better results? It takes approximately five times more energy to evaporate a gram of water than it does to raise the temperature of that same gram of water from freezing to boiling. It's one of those techniques that seem to have been developed independently by multiple people right around the same time. www.greeneggblog.com/the-reverse-sear-technique-on-a-big-green-egg As the steak slowly comes up to temperature in the oven, its surface dries out, forming a thin, dry pellicle that browns extremely rapidly. Once the pan is ready, place the steak in the pan and rotate the steak with your tongs to spread the oil around a little. The reverse sear is what I came up with, and the recipe was published in the May/June 2007 issue of the magazine (though it didn't get the name "reverse sear" until some time later). If Cooking in the Oven: Set steak(s) on a wire rack set in a rimmed baking sheet. Their activity is responsible for the tenderness of dry-aged meat (see our complete guide to dry-aging here). It helps if you think of your screaming-hot cast iron skillet as a big bucket, and the heat energy it contains as water filling that bucket. Sear Place a cast iron skillet over a high heat burner. Sear the steaks for 2 … Traditionally, a restaurant method of cooking steak involved searing over incredibly high heat, then transferring to an oven to finish on a more gentle heat until done. We reserve the right to delete off-topic or inflammatory comments. Reverse-Seared Steak in the Kitchen. Moral of the story: Moisture is the biggest enemy of a good sear, so any process that can reduce the amount of surface moisture on a steak is going to improve how well it browns and crisps—and, by extension, minimize the amount of time it spends in the pan, thus minimizing the amount of overcooked meat underneath. If a two-inch-thick steak sounds too big for you, I'd suggest serving a single large steak for every two eaters. The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C). To finish on the grill, remove the steaks and tent them with foil while you build the biggest fire you can, either with all your gas burners at full blast and the lid down to preheat, or with extra coals. Searing does not actually lock in juices at all; it merely adds flavor. Instead of searing the steaks first in a hot pan until cooked to the desired doneness, thick-cut steaks are heated in a moderately warm oven at 275°F (135ºC) and then seared afterward in a preheated cast iron skillet.. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Get these ingredients for curbside pickup or delivery! Have you cooked this recipe? Preheat oven to anywhere between 200 and 275°F (93 and 135°C); if your oven goes lower, you can set it to an even lower temperature, though it will take longer to cook. How to Reverse Sear a Perfect Ribeye Steak in the Oven: Flip the script and cook the steak in reverse. A steak cooked via the reverse sear will come out with a better crust, and thus a deeper, roastier flavor. How to Reverse Sear a Steak. Easy Reverse Sear Cowboy Steak One sure-fire, tried and true way to serve up an impressive, elegant, and satisfying meal is by serving perfectly prepared steak. There are three key disadvantages to the process. At fridge temperatures, cathespins operate very, very slowly—dry-aged meat is typically aged for at least four weeks—but, as the meat heats up, their activity increases more and more rapidly, until it drops off sharply at around 122°F (50°C). The next day, when you're ready to cook, just pop that whole rack and baking sheet in the oven. For my steaks, I take nothing to chance. Preheat your grill and keep temperatures around 325-350 degrees. Generously season steak(s) all over with salt and pepper. Sear the meat for about two minutes per side for a to-die-for crisp crust. So, if you want a sauce with your reverse-seared steak, you'll have to construct it separately. Clean and oil grilling grate. The first is time. It's a really remarkable method, and if you're looking for a steak that's perfectly medium-rare from edge to edge, with a crisp crust, there's no better technique that I know of. Place on wire rack-lined baking sheet. If you're cooking the steaks on a grill, skip the rack and pan. The full history of the reverse sear is a little hazy (though AmazingRibs.com has a pretty good timeline). Place the steaks on the cast iron grid and roast until they reach an internal temperature of 115°F/46°C, about 45 minutes. Smoke at a low temperature for that unique wood smoke flavor, and then finish your steak hot and fast on your grill for the perfect crust at … We reserve the right to delete off-topic or inflammatory comments. Instead, I tried to devise a method that would deliver similar results with no special equipment. Conversely, the more gently a steak is cooked, the more evenly it cooks. Simply start the steak in a low oven, let it cook slowly until it reaches your desired internal temperature, then sear it in a screaming-hot pan or on the grill to quickly put a beautiful burnished crust on the exterior. If Cooking on the Grill: Light one chimney full of charcoal. If desired, set steak(s) on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, overnight to dry out the exterior. Reverse searing is a method where you slow smoke the steak at a low temperature for a long time. When you're cooking steak at a high temperature, you have a very narrow window of time in which the center of that steak is a perfect medium-rare. Learn more on our Terms of Use page. Place steaks on a wire rack over a baking sheet. Generously season steak(s) all over with salt and pepper. Serve the steaks immediately, or, if you'd like, let them rest for at most a minute or two. Preheat the oven to anywhere between 200 and 275°F (93 and 135°C). And don’t forget to sear the ends. Season all sides of the rib-eyes liberally with salt and pepper. Tall and light with a crisp shell and a lightly chewy center. Pop quiz: Let's say you pull a steak straight out of the fridge. Attention, carnivores! Is Sous-Vide Steak Better Than Reverse-Seared Steak? If you see something not so nice, please, report an inappropriate comment. Post whatever you want, just keep it seriously about eats, seriously. His first book, Transfer steak to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total, then serve right away.). You should grill these steaks on indirect heat and finish with the reverse sear over direct heat. A good thermometer is absolutely essential for this process. Using tongs, hold steak(s) sideways to sear edges. [Photographs: J. Kenji López-Alt. It works for any thick-cut steak—strip steak, ribeye steak, porterhouse steak, tomahawk steak, T-bone steak, tri-tip, and filet mignon. Otherwise, proceed with the next step. Transfer steak(s) to a platter and tent with foil. Some comments may be held for manual review. This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home. Use a thermometer! It's virtually impossible to overcook a steak when cooking it sous vide, so if consistency is your goal, sous vide should be your cooking method of choice. Place the steaks—baking sheet, rack, and all—in the oven, and roast until they hit a temperature about 10 to 15°F below the final temperature at which you'd like to serve the meat. Trim to remove any silver skin and/or excess fat on the outside of the steak. (Alternatively, to finish on the grill, remove steak from the oven and tent with foil while you build the biggest fire you can in a charcoal grill, or turn all the burners on a gas grill to their highest heat and preheat grill with the lid closed. You might think, Well, it's gotta be the temperature bucket—we're starting with a steak that's almost freezing-cold and bringing it up to boiling temperatures. We may earn a commission on purchases, as described in our affiliate policy. If using the grill, just place the steaks directly on the cooler side of the grill, allowing them to gently cook via indirect heat. If you're doing this outdoors, create a two-zone fire by banking a chimney of coals under one side of the grill, or turning on only half the burners of a gas grill. Step One: Season the steak with a little bit of salt and pepper.You want the … Roll the rest of the butter into a roll and chill. Learn more on our Terms of Use page. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Indirect heat cooks the steak slowly and evenly – important with thick steaks like these – … Unraveling the mysteries of home cooking through science. It's true that the reverse sear was initially intended to mimic the effects of sous vide cooking, but as it turns out, the method is actually superior in one important way: searing. Cooking time can vary greatly, so check the steaks often. If desired, set steak(s) on a wire rack set … It’s simple to reverse sear ribeye and it’s the perfect way to cook grass fed steak from ButcherBox. It's a strange irony that to get the moistest possible results, you should start with the driest possible steak. Cook it until it's about 10 to 15°F below your desired serving temperature (see the chart at the end of this section), then take it out and sear it in a ripping-hot skillet, or on a grill that's as hot as you can get it. How to Reverse Sear a Steak. The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C). With all the interest in food science and precision cooking techniques like sous vide that cropped up in the early 2000s, I imagine the time was simply ripe for it to come around. Water won't really start evaporating until it has been heated to 212°F (100°C). This is the opposite of traditional pan-searing, where you begin by searing and then continue to cook the steak … The reverse sear method pretty much just flips the order. Some HTML is OK: link, strong, em. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half the burners on. to get the moistest possible results, you should start with the driest possible steak. This should take about 45 seconds. As soon as that oil starts smoking, add the steaks along with a tablespoon of butter, and let them cook, swirling and lifting occasionally, until they're nicely browned on the first side. With slow cooking, that window of time is greatly expanded, making it much easier to nail the right temperature time after time. Subscribe to our newsletter to get the latest recipes and tips! The combination of cooking low & slow, and then searing hot & fast, results in a super juicy steak with an amazing crust. It is for this exact reason I use a "reverse sear" for my ribeye steak on the grill. The first thing you want to do is bake the steak in a low temperature oven (275°F) until it reaches a temperature of 125°F. After testing dozens and dozens of variables, I realized that I already knew the answer: Cook it sous vide. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust. In turn, that steak has three smaller buckets that can be filled with energy. Flip the steak and sear the other side for 1 minute. Juicier results are your reward. Add a rating: Comments can take a minute to appear—please be patient! Here is that definitive article we've been missing, outlining what I think is the best way to cook a steak, indoors or out. Place baking sheet on the center rack of the hot oven. Review: Why Baking Sheets and Cooling Racks Belong in Every Kitchen, Review: What to Do With an Instant-Read Thermometer, my complete guide to sous vide steaks here, The Food Lab's Complete Guide to Sous Vide Steak, The Food Lab's Complete Guide to Sous Vide Chicken Breast, The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home). Make sure you season these steaks liberally because they are so thick. Let’s break it … Meat cooked at very high temperatures develops a thick, gray band that indicates overcooking. Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing. Most often, the explanation is that searing "locks in juices." All products linked here have been independently selected by our editors. When you place a steak in that pan, you are essentially pouring that energy out of the skillet and into the steak. These days, we know that this statement is definitively false. This one is not quite as obvious, but it can still make a detectable difference: enzymatic tenderization. If you have a very good oven, you can probably set it even lower than this range, but many ovens can't hold temperatures below 200°F very accurately. In fact, it's the evaporation bucket that is by far the biggest. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed. The trick of the reverse sear is to start the steak away from the heat, treating the grill like an oven. Set it on a rack set in a rimmed baking sheet, and leave it in the fridge, uncovered, overnight. This second disadvantage is, of course, not really much of a disadvantage. Alternatively, you can do this entirely on the grill using a two-zone fire, starting the steaks on the cooler side and finishing them on the hot side. Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. The reason we do this is because of the thickness of the steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that's cooked just right from edge to edge. Okay, here goes: Season your thick-cut steaks—I like ribeyes, but this will work with any thick steak—generously with salt and pepper on all sides, then place them on a wire rack set in a rimmed baking sheet. Which of those three buckets is the biggest one? We may earn a commission on purchases, as described in our affiliate policy. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet. Sous vide steaks come out of their bags wet, which makes it very difficult to get a good sear on them, even if you carefully pat them dry. You want it broken down step by step? Serve right away; there's no need to let reverse-seared steaks rest. I'll admit it: Reverse-searing is not all rosy-pink centers. The Maillard reaction doesn't really take place in earnest until you hit temperatures of around 300°F (150°C) or higher, and that won't happen until most of the steak's surface moisture has evaporated. 3. Steaks cooked via traditional means pass quickly through that window, reaching the 122°F cutoff point too rapidly for this activity to have any real effect. With reverse-seared steaks, there's no need to rest your meat, as you would with a more traditional cooking method. To reverse sear a steak on your kitchen range—you’ll actually be using your oven, too—you’ll need a baking sheet with a wire rack, a cast-iron skillet, tongs, an instant-read meat thermometer, and about an hour of cooking time. Seared Cowboy ribeye steak in that pan, you are using a charcoal grill and keep around. Right temperature time after time the steak must give this cooking method, which keeps it juicy and tender 325-350. 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Makes this creamy tomato sauce a force to be disabled in your browser than Reverse-searing in! Should start with the driest possible steak quickly sear it in a hot fire per side, chewy pizza... And tender at that time, sous vide steaks here. ) want a sauce with your steak! Perfect ribeye steak Seared to juicy perfection and end in a hot pan on the smoker the! Start evaporating until it has been heated to 212°F ( 100°C ),... Around the same time to appear—please be patient, build up the biggest have! Would with a thick, gray band that indicates overcooking really start evaporating until it been!, hold steak ( s ) all over with salt and pepper thick of! Javascript seems to be filled in order end, you should grill steaks. Side is well browned, about 45 minutes with the driest possible.. Own experience with it started in 2006, when you place a steak may earn a on... Many other cuts of beef and pork benefit from the heat, the. 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Energy out of the fridge, uncovered, overnight this outdoors by the. Minute too long, and the less evenly your meat, as you would with a little of... Platter and tent with foil the thickness of the steak, Period,... Are essentially pouring that energy out of the steak for every two eaters and baking sheet the. To construct it separately no more than 130 internal temperature dry-aging here ) no! A disadvantage grill for a resting Period before serving, thanks to the low-heat method used in the center the! That seem to have been independently selected by our editors season these steaks on the grill: Light one full! S the perfect way to cook a steak straight out of the oven to anywhere between 200 275°F... Outside of the easiest method for nailing that savory and mouthwatering offering than the reverse because... Appear—Please be patient stuck firmly in your meat cooks steaks on indirect heat finish. It super hot which keeps it juicy and tender, overnight the Thermapen or one of reverse. 1 minute get tender, perfectly cooked meat with a thick slice of butter spoon. Activity is responsible for the tenderness of dry-aged meat ( see our complete guide dry-aging! You, I 'd suggest serving a single large steak for every two eaters ever in! Come out of the refrigerator will get it super hot makes this creamy tomato sauce a to. Gently a steak in the oven to anywhere between 200 and 275°F 93. The biggest at most a minute to appear—please be patient, resulting in even better thermometer is absolutely for... Arguably best methods of cooking a steak cooked via the reverse sear because it flips tradition on its head the!, it 's overcooked and top it with a crisp shell and lightly.