The Finest Cut reveals the secret to the perfect steak: the reverse sear.
Over the years, one cooking method has won the hearts of meat lovers: reverse-searing . This innovative technique, whose exact origins remain unclear, offers a delicious alternative to traditional cooking and even sous-vide cooking.
The key idea behind reverse-searing is to cook the meat first at a low temperature, then sear it at a high temperature to create a caramelized crust, that is, a perfect Maillard reaction .
Unlike the classic method of searing the meat first over high heat and then finishing it in the oven, " reverse-sear " involves bringing the meat up to temperature and then searing it, thus ensuring even cooking from the outside to the inside. This method is similar to sous vide cooking, but with the particularity that the meat is exposed to the air throughout the cooking, which allows moisture to escape and will facilitate the caramelization effect of the Maillard reaction on the meat.
Here are the steps to successfully perform a reverse sear:
**Since we're going to do a reverse sear, there's no need to take the meat out of the fridge in advance.
1. Place the steak on a cooking rack to ensure even air circulation around the meat.
2. Insert a meat thermometer into the steak, being careful not to touch the bone or fat.
3. Place the meat in an oven or smoker and cook it at a low temperature (between 50°C and 80°C) until it reaches the desired temperature ( for us, 42°C internal is perfect for rare cooking, since we will sear it afterwards, the temperature will rise to 45°C ), which can take from 45 minutes to 2 hours, depending on the thickness of the piece of meat.
4. Meanwhile, gently preheat a cast iron skillet or charcoal grill to bring the temperature up. The goal is to sear the meat over high heat after the reverse sear .
5. When the steak reaches the desired temperature, remove it from the oven and let it rest for the first time. This will prevent what is called " carryover " when searing.
6. Preheat your heat source to high, then sear your steak on both sides for about a minute per side to achieve a nice crust. Using a timer is helpful to ensure even cooking.
7. Remove the meat from the heat and place it on a wire rack to rest for 2 minutes. This will allow the carryover to finish cooking and allow the juices to redistribute throughout the meat, while preserving the crispness obtained during cooking. ( Only if you are outside and the ambient temperature is low, you can use aluminum foil to keep the meat slightly warm. )
8. Slice your steak, season to taste, and serve for an exceptional taste experience. We recommend fleur de sel and two turns of the pepper mill. And for those with a sweet tooth, we recommend coating your meat with a generous amount of brown butter made beforehand :)
Reverse-searing has become a staple method for preparing perfectly cooked, juicy, and flavorful meat. Join the movement and explore this technique to enhance your dry-aged The Finest Cut cuts.
Enjoy your meal and have a great appetite!