SEAR IN COOKING TERMS RECIPES

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THE CORRECT WAY TO REVERSE SEAR A STEAK | MEATEATER COOK



The Correct Way to Reverse Sear a Steak | MeatEater Cook image

The ideal steak is tender, juicy, and flavorful. The reverse sear method allows you to achieve that perfection every single time. The process is simple: All you do is cook gently over indirect heat, then sear over high heat. High heat causes muscle fibers to contract and squeeze out moisture. You...

Provided by Danielle Prewett

Number Of Ingredients 7

Venison steaks
Steak rub
Cooking oil
Herbs and butter (optional)

Steps:

  • Season steaks generously with either coarse salt and pepper or your favorite steak rub. You can do this step several hours or even a day in advance.
  • Preheat an oven or smoker to between 225 and 275 degrees. A lower heat setting will yield a juicier steak because the heat is gentle, but it takes much longer to reach the desired internal temperature.
  • Drizzle the steaks with a thin layer of oil and place them on a metal rack set inside a cookie sheet to catch drippings. If you’re using a smoker, you can set the steaks directly on the grilling rack. This allows airflow and keeps the exterior dry. You’ll need that to achieve a good crust when you go to sear it at the end.
  • Insert an oven-safe thermometer in the meat at the thickest point and place the meat in the oven or smoker. You’ll need to know where the internal temp stands throughout the process to avoid having to constantly open the door and prick the meat with a probe. Pull the steaks when they reach about 15 degrees below your target temperature.
  • For a final target temp of 125 degrees (rare), pull from oven at 110 degrees. For a final target temp of 130 degrees (medium-rare), pull from oven at 115 degrees. For a final target temp of 135 degrees (medium), pull from oven at 120 degrees.
  • Let the steaks rest on the counter while you pre-heat a frying pan over high heat. Add a drizzle of oil and swirl to coat the bottom. When the pan is smoking hot, lay the steaks down and sear for about 30 seconds on each side. At this point you can add herbs and butter and baste the steaks for more flavor.
  • You don’t need to let the steaks rest because they were cooked so gently in the oven. Don’t feel guilty about digging right in!
  • *If cooking bear or hog loin, you’ll want to make adjustments so that the final target temp is 165 degrees, which means you’ll take it out of the oven at 150 degrees. For a thick turkey breast, you want to aim for a final temp of 155 to 160 degrees and remove it at 140 to 145 degrees.

REVERSE-SEAR STEAK RECIPE BY TASTY



Reverse-Sear Steak Recipe by Tasty image

There are many, many ways to cook a steak, and each person likes theirs juuuuust a tad differently. But did you know you can reverse-sear a steak? Yup, that’s a thing. Seasoned with some fresh rosemary and thyme and slathered generously with butter, this reverse-sear steak method might change the way you cook your steak for good. Give it a try now.

Provided by Robert Broadfoot

Yield 2 servings

Number Of Ingredients 8

1 thick rib eye steak, 2 in (5 cm) preferably USDA prime
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
3 tablespoons canola oil
2 tablespoons butter
2 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

Steps:

  • Preheat oven to 200°F/95°C.
  • Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
  • Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50°C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
  • Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
  • Sear the steak for 1 minute on one side, then flip.
  • Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
  • Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
  • Turn the steak on its side and cook to render off any excess fat.
  • Enjoy!

Nutrition Facts : Calories 525 calories, CarbohydrateContent 2 grams, FatContent 48 grams, FiberContent 1 gram, ProteinContent 21 grams, SugarContent 0 grams

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