What is reverse-searing?
Reverse-searing is a cooking technique that involves searing a steak on a grill or in a pan and then finishing it in the oven at a low temperature. This method differs from traditional searing methods, which involve cooking the steak on a high heat for a short amount of time. The reverse-sear method is beneficial because it results in a more evenly cooked steak with a consistent internal temperature, which is essential for achieving a perfectly cooked steak.
Why should you reverse-sear a steak?
Reverse-searing a steak is a great way to achieve a perfectly cooked steak with a crispy, caramelized exterior and a juicy, tender interior. By searing the steak first, you develop a flavorful crust that seals in the juices and creates a delicious charred flavor. Then, by finishing the steak in the oven at a low temperature, you allow the steak to cook evenly and reach the desired internal temperature without overcooking or drying out the meat.
What cut of steak is best for reverse-searing?
The best cut of steak for reverse-searing is a thick, boneless cut such as a New York strip steak. This cut of steak has a good balance of marbling and tenderness, which makes it perfect for achieving a tender and juicy steak with a flavorful crust.
How to prepare your New York strip steak
To prepare your New York strip steak for reverse-searing, you should remove it from the fridge and allow it to come to room temperature for about 30 minutes. This will help the steak cook more evenly. Then, season the steak with salt and pepper or your favorite steak seasoning.
Preheating your oven and setting up your grill
Before starting the reverse-sear process, you should preheat your oven to 275 degrees Fahrenheit. This low temperature will allow the steak to cook evenly without overcooking or drying out the meat. Next, you should set up your grill for direct heat cooking.
Searing your steak on the grill
Once your grill is heated, sear the steak on high heat for about 2-3 minutes per side. This will create a crispy, caramelized exterior on the steak.
Preparing your steak for the oven
After searing the steak on the grill, transfer it to a wire rack set inside a baking sheet. This will prevent the steak from sitting in its own juices and becoming soggy.
Cooking your steak in the oven
Place the baking sheet with the steak in the preheated oven and cook the steak until it reaches the desired internal temperature. For a medium-rare steak, the internal temperature should be around 130-135 degrees Fahrenheit. This will take about 10-15 minutes, depending on the thickness of the steak.
Checking the temperature of your steak
To ensure that your steak is cooked to the desired internal temperature, use a meat thermometer to check the temperature of the thickest part of the steak.
Resting your steak before serving
After removing the steak from the oven, allow it to rest for about 5-10 minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a juicier and more tender steak.
Slicing and serving your reverse-seared New York strip steak
To serve your reverse-seared New York strip steak, slice it against the grain into 1/2-inch thick slices. This will ensure that the meat is tender and easy to eat. Serve the steak with your favorite sides, such as roasted vegetables or mashed potatoes.
Tips for perfecting your reverse-sear technique
To perfect your reverse-sear technique, make sure to use a meat thermometer to check the internal temperature of the steak. Also, be sure to let the steak rest before slicing and serving it. Finally, experiment with different seasonings and cooking times to find your perfect reverse-sear method.
