The Secret Steak-Cooking Method You’re Probably Missing Out On

This article uses AI assistance for some of the content.

Steak lovers understand that achieving the perfect steak is no small feat. Traditional methods such as open-flame grilling often struggle with temperature control, which can lead to unevenly cooked meat. Thankfully, the reverse sear method is gaining traction as a foolproof way to prepare steak. This simple yet effective technique involves cooking the steak low and slow to ensure even internal cooking, followed by a quick sear that produces a juicy, tender, and beautifully even result. Let’s walk through how simple it is to do.

Reverse seared tri tip steak.Photo byGina Matsoukas/Running to the Kitchen

What Is Reverse Searing?

Reverse searing is a two-part cooking method where the meat is first roasted at a low temperature and then seared over high heat. This technique allows for an even, edge-to-edge interior cook with a deliciously crispy outer crust. Starting with a slow roast draws out deep, rich flavors and tenderizes the meat, setting the stage for a quick, fiery sear that locks in juices. Reverse searing optimizes texture and moisture retention while also giving you precise control over the desired degree of doneness.

What Cuts of Meat It Works For

Reverse searing is suitable for a variety of steaks, from luxurious filet mignon to more economical top sirloin, ideally those that are thick (1 ½ to 2 inches) and well-marbled. Favorites include:

• Ribeye
• New York strip
• T-bone

However, it’s not limited to just steak; beef roasts and other meats like venison or thick-cut pork chops are also excellent candidates.

Stay away from thinner cuts, which risk overcooking and stick to other cooking methods like grilling or stir-frying instead.

How It Compares To Grilling

Reverse searing and grilling are two distinct methodologies for cooking meat, each with its unique approach and results. Grilling involves cooking meat quickly over high heat, which imparts a smoky flavor and a charred exterior but can lead to uneven cooking and less moisture retention.

In contrast, reverse searing starts with slowly roasting the meat at a low temperature to achieve an even doneness from edge to edge, followed by a quick sear at high heat to create a crispy, caramelized crust.

Rare steak.Photo byDepositphotos.

The Overnight Dry Brine

An optional, but highly recommended, overnight dry brine can improve the reverse searing technique by bringing out the meat’s flavor and texture. This process involves salting the steak and letting it rest uncovered in the refrigerator overnight, which helps to season it deeply and draw out moisture for a better sear.

The salt also breaks down proteins within the meat, resulting in a juicier, more tender steak once cooked. Incorporating this step ensures a crustier sear and a more flavorful bite.

The Low and Slow Cook

The low and slow phase of reverse searing is crucial for achieving even cooking and optimal tenderness. Done between 200-275°F, the steak cooks gently for a longer period of time. This method allows the entire cut to reach the target internal temperature without the edges overcooking.

Oven Method

To reverse sear a steak using the oven method, start by preheating your oven to a low setting, between 200-275°F (93-135°C). Place your seasoned steak on a rack set over a baking sheet; this setup allows air to circulate around the steak, ensuring it cooks evenly. Let the steak roast slowly until it reaches an internal temperature about 10-15°F below your desired doneness — this usually takes about 45-60 minutes for a 2-inch steak.

Grill Method

For the grill method, set up your grill — charcoal or gas — for indirect cooking and preheat to a low heat of around 225-275°F. Place the steak on the cooler side of the grill to slowly come up to temperature. This indirect heat mimics the oven’s even heat environment, allowing the steak to cook slowly and evenly. After the steak reaches the target internal temperature (which should be 10-15°F below the desired doneness), it’s ready for the final sear.

Steaks on the grill.Photo byDepositphotos.

Use The Right Equipment

When reverse searing, precision is key, which makes the right equipment crucial. At the top of the list is an instant-read thermometer, an indispensable tool for this method. This device allows you to accurately check the internal temperature of your steak, ensuring it reaches the exact level of doneness desired before searing.

Sear It Off

The final sear is the pivotal step of the reverse searing method, crucial for adding that rich, caramelized crust to your steak. Whether on the stovetop or grill, this stage should be done quickly over high heat.

On the stovetop, heat a cast iron skillet until it’s smoking hot, then add a bit of high-smoke-point oil or butter before placing your steak in the pan. Sear for about one to two minutes on each side, ensuring the surface gets a beautifully browned crust without overcooking the interior.

For those preferring the grill, after the steak has slowly reached the desired internal temperature through indirect heat, transfer it to the hottest part of the grill. Here, the intense direct heat will sear the steak swiftly, charring the surface while locking in moisture.

The key in both methods is speed; the steak should spend minimal time on the high heat to avoid drying out.