#Reverse searing a steak how to

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. I recognize not everyone has access to a grill.

#Reverse searing a steak how to

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. I’m a big fan of reverse searing, using my 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.

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.