Reverse Seared Steak

18 Nov

After years of successfully cooking steak in a traditional way (salted a few hours ahead of time, then high heat on a grill or a skillet on the stovetop followed by a 5-10 minute rest), I gave the “reverse sear” technique a try.

The general idea is to bake / roast the steak at lower temperature until it’s almost done, then rapidly sear each side on a hot grill. The slower, lower-temperature cook should uniformly get the steak to the desired medium-rare level, while the sear browns the outside for flavor– but with less of a gradient from the surface to the inside (and without requiring any special equipment like a sous vide).

After trying this a few times, a simple weeknight compromise in the level of effort that works for me is to set up a grill for indirect cooking (fire on one side, steaks on the other) at around 275, roast the steaks with the lid closed until they’re at about 115F internal temperature (20-30 minutes), take them out and let them rest 10-15 minutes while I open the vents and crank the grill up to high temperature (500F), then sear a minute or so on each side (internal temp 125).

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The end result of the best attempt– beautifully done, tender, and delicious:img_8659img_8663

I wouldn’t say I’m a convert to *always* cooking it in this way, or am convinced it automatically makes a better steak– but it works well and does give a bit more latitude in the timing, where plus or minus 1 minute doesn’t rapidly take you past medium-rare.

In the future I’m curious to combine this with some fruit woods as a way to lightly smoke a steak, since it’s in the grill for longer than a traditional hot-seared steak.

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