Hailed as the ultimate way to cook a perfect medium-rare steak every time, it’s easy to learn how to cook the Reverse Sear method – AngusPure Ambassador Jess Pryles tells us how...
Traditionally, the restaurant method of cooking steak involved searing over incredibly high heat, then transferring to an oven to finish on a more gentle heat until done. The reverse sear method pretty much just flips the order, and involves first cooking the meat on a very low heat before searing the outside on a super hot surface.
The basic idea is that with reverse sear, you have greater control over the Maillard Reaction (that magical process that turns the cooked edges of meats yummy and brown), because you’re making sure the high heat only comes into play right at the end and that the steak inside will be perfect. So, instead of an internal ring of different ‘doneness’ your steak will be perfectly medium all the way through, save for the very outside.
The Reverse Sear Method
One behemothly thick AngusPure steak – Buy Online Now
The steak is going to need to be at least 1 inch thick, if not more. The thicker, the better.
Salt & pepper to taste
Preheat oven to 135C/275F
Place well seasoned steaks on a rack over a baking tray (cover the tray with foil to save yourself a clean up)
Put in oven and cook til an internal temp of 51-57C / 125-135F depending on your preference of ‘doneness’. Usually takes around 45-60 minutes.
Remove when at desired temperature and rest for 10-15 minutes under foil.
Preheat a skillet or heavy based pan to a screaming hot temperature.
Sear steaks for one minute each side.
Internal Temperature Guide: You will definitely need a meat thermometer to do this correctly.