Meat Technique: Reverse Searing for Edge-to-Edge Pink Steaks
Reverse searing is a game-changing steak-cooking technique that ensures your steak is perfectly pink from edge to edge while boasting a flavorful crust. Unlike traditional searing, this method begins with a gentle cook in a low-temperature oven before finishing with a quick sear. This approach allows for more precise control over doneness and is especially ideal for thicker cuts of steak like ribeye or filet mignon. The low and slow initial phase evenly cooks the steak's center without overcooking the exterior. Once the steak reaches your desired internal temperature, a hot sear caramelizes the surface, locking in juices and creating that coveted crust. This technique is perfect for home cooks who want restaurant-quality results with minimal stress. Whether you're cooking for a date night or a weekend gathering, reverse searing guarantees a steak that is juicy, flavorful, and beautifully pink throughout.
Notes
The reverse searing technique works by gently cooking the steak first, ensuring even heat distribution throughout the meat before the high-heat sear creates the flavorful crust. Common mistakes include not letting the steak rest, which can lead to juices escaping, or searing too early, resulting in an uneven cook. Always use a meat thermometer to avoid guesswork. For safety, ensure your skillet is not smoking excessively, which can create harmful fumes. For make-ahead, cook the steak to just below your desired temperature, refrigerate promptly, and finish searing before serving. Stored properly in the fridge, your reverse-seared steak can wait up to 24 hours before final searing.
Steps
- 1 Preheat oven to 250°F.
- 2 Pat steak dry with paper towels and season generously with salt and pepper.
- 3 Place steak on a wire rack set over a baking sheet.
- 4 Transfer to the preheated oven and cook until internal temperature reaches 10-15°F below desired doneness, typically 120°F for medium-rare.
- 5 Remove steak from oven and let rest for 5-10 minutes.
- 6 While steak rests, heat a cast-iron skillet over high heat until very hot.
- 7 Add a thin layer of oil to the skillet and carefully place the steak in the pan.
- 8 Sear for 1-2 minutes per side, creating a golden-brown crust.
- 9 Transfer steak to a clean plate and let rest for another 5 minutes.
Ingredients to explore
Almonds
With their golden-brown hue and delicate, edible skin, almonds are a crunchy delight. These versatile nuts boast a rich, buttery flavor that adds depth to both sweet and savory dishes.
Arborio Rice
Arborio rice is a short-grain Italian rice variety renowned for its use in risotto. Originating from the Po Valley in Northern Italy, it is a staple in Italian cuisine. Its flavor is mild and nutty, with a pleasant creamy texture when cooked due to its high amylopectin content, which releases starch and creates a velvety consistency. The grains remain plump and firm to the bite, offering a satisfying chewiness. In cooking, Arborio rice excels at absorbing flavors from broths and seasonings while maintaining its shape, making it ideal for dishes that require both creaminess and structure.
Recipes to try
Spicy Sesame Roasted Chickpea Grain Bowls
Crispy, spicy chickpeas meet fluffy grains in a vibrant bowl that'll have your taste buds cheering for more.
Warm Quinoa Salad with Roasted Squash and Cranberries
A cozy mix of nutty quinoa, tender roasted squash, and sweet cranberries makes this salad a fall favorite.