Today we’re talking all about the reverse sear! One of the questions I get the most often is how to cook the perfect steak. Well, I have a solution for you! And it’s not just one of the best ways to cook a steak, but I have used this technique with tri-tips, too!
Reverse searing is the perfect way to cook a restaurant quality steak at home, and get that perfect medium rare steak every time. Traditionally, most high end restaurants will sear their quality cuts of beef at an extremely high temperature for a couple short minutes before finishing the cooking process in the oven. When reverse searing meat, we flip that process–hence the name “reverse sear”.
The first step to reverse searing your steak is to place your meat on indirect heat, low and slow is the goal here. This will allow the steak to cook evenly throughout while still remaining juicy, tender and give the fat inside of the cut the opportunity to render.
I believe that monitoring the interns temperature of your meat is the most important part of cooking a steak, so before you cook your perfect steak get yourself a meat thermometer!
Here is your guide:
A good rule of thumb is to remove the steak from the indirect heat when it is within 10-12 degrees of your desired internal temperature. Then move to sear at high heat on each side for 1.5- 2 minutes. This will allow the fat to caramelize and lock in all of those delicious juices.
Example: I prefer my steak medium-rare so I start my sear at 115 degrees internal temp. I will pull my steak off the heat at 127 because when it rests it will raise another 3-5 degrees. This will result in my internal temp being 130-132 degrees which is on the low end of medium-rare.
Next time you’re ready to cook a nice steak at home, give this method a try! Anyone I have shared it with is hooked–it’s a fool proof way to get one killer steak.
Enjoy, and eat your Hartt out!