Making Pancetta at home
November 29, 2020
Making Pastrami at home
January 3, 2021Reverse Seared Steak
The thing about steaks, is that most people have an opinion on how they should be cooked. Should I sous vide? Should I baste in butter? Should I turn it every 30 seconds?
Like most people who like a good steak, I think I have tried just about every way there is and through all of this delicious research, the process which has hands down given me the juiciest and most delicious results consistently, is hands down the reverse sear. This is because the slow increase to doneness allows the juices to be retained inside the steak, rather than be released when the steak is shocked by a harsh sear.
The reverse sear method involves bringing your meat up to your desired internal temperature, resting it and then hitting it with a nice hot sear to develop that irresistible crust and the best part...It leaves you with that perfect coast to coast pink that most of us are looking for.
So lets get into it!
What you will need
- Steak-at least 1 inch in thickness
- Grim Reaper Rub (Grab yours HERE)
- Cast Iron pan (optional)
Pro Tips
The Grim Reaper Rub is ideal for cooking steaks, as it develops a thick and firm crust that is packed with flavor. If you don't have any Grim Reaper Rub, you can pick some up HERE, or use a 50/50 combo of Kosher salt and cracked black pepper.
Choosing the right steak is crucial when reverse searing steak. The best steaks for this method are ribeye's, New York strips or filet mignons. These steaks are perfect because they respond well to searing at high heat, are fairly available and are highly flavorful.
Steak Thickness-The reverse sear method does require that a steak is at least 1 inch thick, or else it is almost certain to overcook.
Resting-The reverse seared method is unique in that you rest the steak before you give it the final sear and then don't require resting afterwards. Once seared, serve immediately and enjoy.
Method
1. Begin by seasoning your steak well on all sides and then letting it rest for about 30 minutes before you plan on cooking. This will help the salts penetrate the meat.
2. Preheat your smoker to 225F (Optional add a piece of your favorite smoking wood). Place your meat inside your smoker, as far from the heat source as possible and smoke until the steak hits your desired doneness. For me this is usually about 135F-140F.
3. Once your doneness is hit, remove steak from the smoker and rest it for about 15 minutes, loosely tented in foil.
4. Searing your steak is best done in a cast iron skillet or directly over the coals, but use whatever you have available. Preheat your cast iron or your fire and get it to sear temperature approximately 500F.
5. Place your steak on the heat and cook for about 1 minute on all sides, until you have developed a strong sear. Your steak is already cooked to the doneness you want, so all we are doing in this step is adding a crust.
6. Serve immediately and enjoy.
