Searing after cooking a steak? "Reverse sear"

[Paul98]

I am planning to give it a try tonight. Seasoning a steak with salt and pepper. Starting off in the oven at low heat till close to med-rare. Pulling it out letting it rest while heating up a pan for searing. Then finally searing it off.

I should get a more uniform cooked steak vs searing and finishing in oven. Crust should form more uniformly and quickly. Should also make getting the temperature I want much easier.

I may pick up a couple so I can try my normal method vs this method.

Anyone done it this way before? How did it turn out?

 

[blackdogdeek]

I have never done this but I don't understand the concept. I am n00b I guess but isn't the sear performed at the beginning in order to seal in juices and tasty bits? Wouldn't this defeat that yummy process?

 

[xBiffx]

Real men do it raw. Faster that way too.

 

[Tsavo]

I have never done this but I don't understand the concept. I am n00b I guess but isn't the sear performed at the beginning in order to seal in juices and tasty bits? Wouldn't this defeat that yummy process?

Searing doesn't seal anything in.

It just tastes good.

 

[sjwaste]

Yup, it works well. If I have the time, that's the way I cook a steak.

I will say that it works best for thicker cuts that might serve more than one person. Something like a 1.5lb ribeye, cooked at 250 until you get to 220 internal, then sear for 20 seconds per side. I found that got me somewhere close to 225, but not over it.

You do need a pretty good leave in thermometer. If you're cooking at low temp like that, you don't really want to be opening the oven door to do a touch test constantly.

 

[blackdogdeek]

Searing doesn't seal anything in.

It just tastes good.

Never knew that, but I agree on how good it tastes

 

[homercles337]

Someone has been watching America's Test Kitchen...

http://www.americastestkitchen.com/recipes/detail.php?docid=8306

 

[Wyndru]

I've never done it this way. The closest I've come to this method is using a cast iron griddle and heating it up to 450, then throwing the steak on it in the oven (for a few minutes on each side), which kinda sears and "bakes" at the same time.

It seems to keep the juices locked in fairly well.

 

[Paul98]

Well I just gave it a try and it worked great! Very uniform cooking great sear and almost no graying of the meat at all. Just a great crust then juicy med rare meat.

I just set my oven at 225, thermometer at 125 and pulled it out at that point. Then after sitting for 5+ minutes put it on the cast Iron I had heating up and got a good sear which took no time at all.

Now that I know it works next time I will use a better cut of meat haha.

 

[Nintendesert]

I'm not sure why you'd have to do a low temperature cook on a steak if it's only being cooked to medium-rare.

 

[sjwaste]

I'm not sure why you'd have to do a low temperature cook on a steak if it's only being cooked to medium-rare.

If you throw it in at 400F, you'll have pink in the center with a lot of grey towards the edges. A low temp lets you get it almost uniformly med rare, and then you sear it. When you slice through, you see almost no grey in the cross section. Just the thin sear and med rare middle.

 

[silverpig]

If you throw it in at 400F, you'll have pink in the center with a lot of grey towards the edges. A low temp lets you get it almost uniformly med rare, and then you sear it. When you slice through, you see almost no grey in the cross section. Just the thin sear and med rare middle.

With a lot of steaks though you can just do the sear and the middle is pretty close to done.


Of course this varies with thickness. Thicker = more time in the oven = more grey if you have higher temperature.

 

[Slew Foot]

Real men just shove it up their ass so it comes out quicker

 

[disappoint]

 

[mizzou]

How long would it take to bring a room temp steak to 220f with an oven set at 220f

 

[Ayah]

How long would it take to bring a room temp steak to 220f with an oven set at 220f

at least an hour.

 

[Howard]

at least an hour.

Depends on where he measures. It may take many hours since almost all of the internal water would have to evaporate out for the temp to rise above 212.

 

[Colt45]

I have never heard of baking a steak.

 

[Scotteq]

How long would it take to bring a room temp steak to 220f with an oven set at 220f

Given that medium rare is about 135f, we'll not be eating at your house anytime soon...



..make that "ever"

 

[sjwaste]

I just looked at what I'd scribbled down the last time I did it. I used 275F with convection on.

For the reason Howard suggested, this does work better for dry aged cuts. Otherwise, lots of moisture means you're going to be sitting there for a while.

 

[colonelciller]

that may work,

but a steak prepared like this using a 2 zone method + thermometer + charcoal grill (hotter temps) will be amazing

any way you cook it, use a thermometer!
http://www.amazingribs.com/tips_and_technique/meat_temperature_guide.html

 

[Nintendesert]

If you throw it in at 400F, you'll have pink in the center with a lot of grey towards the edges. A low temp lets you get it almost uniformly med rare, and then you sear it. When you slice through, you see almost no grey in the cross section. Just the thin sear and med rare middle.

Interesting, I'm going to have to try this. Less overcooked nasty meat the better!

 

[momeNt]

rofl people still eat?

I've been liquefying meals for the past 5 years. Gives me more time to do actual important things while still taking care of our pesky need for constant fuel consumption.

 

[Nintendesert]

rofl people still eat?

I've been liquefying meals for the past 5 years. Gives me more time to do actual important things while still taking care of our pesky need for constant fuel consumption.

Do you ingest it anally too?

 

[momeNt]

Do you ingest it anally too?

As if that needed to be said.... but yes of course, it's quicker that way.