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Steak searing temp7/14/2023 It’s very informative, if I say so myself. What Are the Benefits of Using the Reverse-Sear Method?įor an in-depth look, check out my blog on the benefits of reverse searing. Quality cast iron can stand up to those temperatures without risk of material failure. You’re looking for at least 500 ☏, but preferably 650-700 ☏ if you can get there. How Hot Should a Cast Iron Skillet Be for Searing Steaks? Then, after a short rest, introduce the meat to very high direct heat to create the Maillard reaction that’s responsible for the charred crust that’s oh so delicious. Instead, reverse searing meat is the method of bringing the temperature of the meat up slowly and evenly in a low-temperature environment, around 225 ☏. The reverse-sear method, quite simply, is the reverse of searing a steak first. That said, most people don’t have the equipment needed to sear fast and hot enough to make this method work well. Under the right circumstances and with the right equipment, that method is effective. You may have heard in the past that you should sear a steak first, to “lock in the juices” and then let it come up to temperature slowly. Cooking steak in an oven requires time, but it’s easier than you think to get great results. However, anyone with an oven and a cast iron skillet can reverse sear steak. It’s a damn dirty shame, but I recognize not everyone has access to a grill. Bringing the same concept indoors, I’m showing you how to make use of the oven and a cast iron skillet to simulate as closely as possible the outdoor grilling experience. If you’ve watched many of my Instagram stories, you’ve seen me using this technique countless times on the grill. While the high temperature broiler is a great method for thinner cuts of steak-more on that later-it’s not great for thinner cuts. Steakhouses, for the most part, cook steaks using an incredibly high heat broiler, sometimes called a salamander. Take your steak off the heat and eat.In fact, I’m going to go so far as to say that by following this guide, you’ll turn out a better than steakhouse-quality steak. Step 9īecause the steak has already rested and been cooked almost up to full temp so gently it doesn’t need to be rested again. It should only take a minute to get a nice crust. Hit your steaks with the dry rub or salt and pepper. Get your cooker/smoker (or a cast iron skillet if you’ve used your oven) as hot as you can get it. Remove and rest for 15 minutes covered with foil in a warm spot. The internal temperature will continue to rise from the searing. Step 5Ĭook/smoke the steak until it reaches an internal temperature of 52✬/125✯ for medium-rare or just under your desired doneness. You can add some smoking wood over the charcoal for extra flavour. Put your steak in the oven or on your cooker/smoker using indirect heat. You can use your oven, but I like to use a Weber kettle. Preheat your weapon of choice to 135✬/275✯. You’ll need some of your favourite commercial beef rub, or salt and pepper to taste works great. It should be at least one inch thick – the thicker the better. Here’s a rough guide of what you’re looking for.įind yourself a quality piece of steak worthy of the time you’re going to invest in this process. You’ll need a decent meat thermometer that takes the internal temperature to check for doneness. This is the perfect method for cooking a medium-rare or medium steak (or medium-well or well done – but if you have your steak this well cooked we probably can’t be friends) but if you like a rare steak, a hot and hard pan sear is still the way to go. Then you control the Maillard Reaction – the many small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat on the outside – creating a perfect crust. The method works by slowly and gently cooking your steak to just under medium-rare, so the steak is cooked evenly through the cut. First you cook, or even smoke the meat on a very low indirect heat before searing the outside over high direct heat. Reverse searing is (funnily enough) the reverse of this process. The restaurant method of cooking steak is to sear it over a very high heat, and then finish the cooking in the oven until the desired doneness. WATCH: How to reverse sear a steak on the barbecue This method will have you cooking steaks better than most steakhouses you’ve eaten at. You’ve probably heard people talking about reverse searing, and it really is the best way to cook a perfect medium-rare steak every time.
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