Meat: Reverse Searing Steaks at Home
Reverse searing is a revolutionary technique that flips the traditional steak-cooking script. Instead of starting with a sear, you gently cook the steak low and slow to your desired internal temperature before finishing it with a quick sear. This method ensures even cooking from edge to edge, giving you a perfectly juicy center and a flavorful crust. Ideal for thick cuts like ribeye or New York strip, reverse searing guarantees that your steak is cooked precisely to your liking. By starting in a low-temperature oven, you allow the meat to come up to temperature gently, reducing the risk of overcooking. Once the steak reaches your target temperature, a hot skillet or grill provides the Maillard reaction, creating that beloved crust. This technique is perfect for home cooks who desire restaurant-quality results without needing a culinary degree. Let's dive into why reverse searing works and how you can master it in your own kitchen.
Notes
The science behind reverse searing is simple: low and slow cooking allows for even heat distribution, minimizing moisture loss. This gentle approach ensures that your steak won't develop a gray band often caused by direct searing. However, it’s crucial to monitor your steak's temperature with a meat thermometer to avoid overcooking. Common mistakes include not preheating the skillet enough or overcrowding it, which can lead to steaming instead of searing. Safety-wise, ensure your oven is preheated and handle hot skillets with care. For make-ahead, cook your steak to the desired internal temperature, refrigerate, and reheat gently before searing just before serving. Leftovers can be stored in an airtight container for up to 3 days.
Steps
- 1 Preheat your oven to 225°F.
- 2 Season your steak generously with salt and pepper on both sides.
- 3 Place the steak on a wire rack set over a baking sheet.
- 4 Transfer the baking sheet to the preheated oven.
- 5 Cook the steak until it reaches 10-15°F below your desired final temperature, typically 1-2 hours depending on thickness.
- 6 Remove the steak from the oven and let it rest at room temperature.
- 7 Heat a cast-iron skillet over high heat until smoking.
- 8 Add a high-smoke-point oil to the skillet.
- 9 Sear the steak for 1-2 minutes per side, creating a golden-brown crust.
- 10 Transfer the seared steak to a cutting board and let it rest for 5-10 minutes.
- 11 Slice against the grain and serve immediately.
Ingredients to explore
2% Milk
Creamy and just a touch lighter than whole milk, 2% milk offers a perfect balance of richness and reduced fat. Its smooth texture and subtle sweetness make it a delightful choice for sipping or cooking.
Acorn Squash
Acorn squash is a winter squash variety known for its distinctive teardrop shape and deep ridges resembling the texture of an acorn shell. Originating in the Americas, it has been cultivated for centuries and is a staple in autumn cuisine. The flesh is sweet and nutty with a hint of earthiness, offering a delightful contrast to savory dishes. Its texture is dense yet tender when cooked, making it ideal for roasting or pureeing. In cooking, acorn squash holds its shape well and absorbs flavors from herbs and spices, enhancing both its taste and versatility in recipes.
Recipes to try
Sweet Chili Pork Noodle Bowls
Tender pork and chewy noodles are smothered in a tangy, sweet chili sauce that'll have you coming back for seconds.
Sweet Potato, Sausage, and Egg Breakfast Hash
Rustic and hearty, this breakfast hash is a symphony of smoky sausage, tender sweet potatoes, and perfectly cooked eggs.