It’s very similar to the concept of sous vide cooking without the expensive equipment. The low, even heat means you’ll have more control over the final temperature.Cooking the steak in a low-temp oven removes a lot of moisture from the surface of the steak, meaning you’ll be able to get a beautiful crust when you sear it later.It’s so easy! I have a few reasons why the reverse sear method is my favorite: I absolutely love preparing steaks this way. This method really works best when your steak is at least one pound and at least 1½ inches thick. Opt for this method when you have a big hunk of steak like a big NY strip or ribeye or large sirloin steak. Reverse searing is not meant for thin sticks or steaks that cook relatively quickly, such as skirt steak or filet mignon. What kind of steaks should I use for reverse sear? When done correctly, reverse searing is going to leave you with perfect edge-to-edge pink. My favorite is the ThermoPro because I can pop the thermometer on the stove and it will ding when it reaches my desired internal temperature. If you can get a meat thermometer that you live in for the entire time, that’s ideal. It’s super important to have a meat thermometer to track your internal temperature. No, surprisingly not! The steak is cooked at such a low temperature that YES, it will be gray on the outside but the inside will be whatever internal temperature you cook it to. Wait, won’t I just end up with gray steak?
REVERSE SEARING TOMAHAWK STEAK HOW TO
But what is reverse sear and why is it so awesome? This post will teach you how to reverse sear steak! Don’t we all look at steak as longingly as Grammy does? What is reverse sear?īasically, the concept of reverse searing steak is to cook a large steak at very low temperature in the oven, allow it to rest, and then sear it at very high temperature for just a minute or two. Visit of my favorite techniques for cooking steak is the reverse sear method. All these products are available in store. The temperature of the steak was read using the iGrill2 thermometer. The steaks in this article were cooked on the Weber Kettle using Mallee charcoal. Do this twice more so both sides of the steak have been seared for 1 minute. Return the steak to your barbecue and place it directly above the heat source for 30 seconds before flipping.Rest the meat while you crank up the heat in your barbecue.For medium rare this is around the 120f mark. Cook until the internal temperature of the meat reaches 10f-15f below your preferred level of doneness.Add 1 chunk of fruit or nut wood if using a charcoal barbecue and then add your steak.Prepare your barbecue for indirect grilling and fire it up aiming for a temperature of 250f/120c.Apply a generous amount of the seasoning.Lightly brush the steak with mayo, mustard or olive oil.A 50-50 blend of salt and pepper or your favourite seasoning.Steak at least 1 inch thick - rib eye, tomahawk, T-bone, sirloin, porterhouse, New York strip, tri-tip or rump.Mayo also encourages the Maillard Reaction bringing a wonderful golden colour to the meat and a more flavorsome crust. Lightly brushing meat with mayonnaise helps rubs and seasonings stick and also helps to avoid the meat sticking to the grill. Do this twice more so both sides of the steak have been seared for 1 minute creating a flavoured packed crust. Return the steak to the grill and place it directly above the heat source for 30 seconds before flipping. At this point remove the meat from the grill and allow to rest while you ramp up the heat in your barbecue. This method ensures a perfectly even cook without overcooking the edges of the steak. Simply put, for steaks thicker than 1 inch cook the steak at a low temperature (250f/120c) away from the heat source until the internal temperature of the meat reaches 10f to15f below your preferred level of doneness. Kenji Lopez-Alt from have been two of the more prominent advocates of the technique over the past 10 years and for good reason! As Meathead Goldwyn discusses on the history of the reverse sear technique can be traced back to the sous vide pioneers in the 1970s. The reverse sear technique is the best way to cook a thick cut steak.
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