How to Cook the Best Steak. Flip the Script: The Reverse Sear

Cook the best steak of your life by simply changing the way you think about searing a steak. Flip the script and cook the steak in reverse.

Most steaks are cooked by first searing each side and then finishing (baking) in the oven. That method is a useful one and produces a steak that has the characteristic "bullseye" of doneness. But by simply baking first and searing last, the quality of the steak changes altogether. It'll be juicier. More tender. And more beautiful.

This technique is commonly used in restaurant kitchens around the world. Get that perfect edge-to-edge medium-rare that resembles steaks that have been cooked sous-vide. It's easier and cheaper than buying extra equipment.

Most people want that great, mouth-watering char on the outside of their steak. But that's the easy part. The hard part is knowing what's going on *inside* your steak. So focus instead on pin-pointing the exact internal temperature, and getting that outside sear later will be a piece of cake.

Dig it? Dig in.

*There have been some questions about the cut of meat used in this video. It is boneless ribeye.
You can use almost any tender cut of meat for this technique as long as it is sufficiently thick. After all, though this process mimics the sous vide method, it's very similar to a "roast beef" recipe. I recommend using ribeye or strip, either bone-in or boneless. You could even use a t-bone or porterhouse, but differences between the strip side and the tenderloin side could the mess with timing and result in overcooking.

Music courtesy of Audio Network.

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Closed Caption:

happy football welcome to food house
steak do you care about it then listen
up when it comes to the stovetop there
are two basic ways you could go get a
handle on these and you can fast cook a
slab of me just as well as any
restaurant out there
as always from these basic food house
ideas the possibilities are endless
one approaches C R seer finish in a hot
oven
that's the most common way to go and
it's a great one we'll talk more about
that another time for now let's flip the
script on that state by starting it in
the oven and finishing it with a seer
this technique is one you should have in
your back pocket it makes beautiful sexy
stakes let's do it let's make the best
steak of your life
I always cook my steaks with the salt
and pepper crust more salt than you
think you need and a healthy dose of
pepper
put it on a rack and into a preheated
275 degree oven it goes
yeah just had enough to gradually cook
it through without triggering any
searing or browning action
looking to pull it out of the oven when
the internal temperature is 125 a thick
piece like this will take about 45
minutes to an hour
you can fly blind but i like to use a
probe thermometer there and now I let it
rest are meat is still rare on the
inside and the carryover cooking from
the residual heat plus how we're about
to finish it off
we'll keep that internal temperature
rising at the end of the day we're
looking to just touch 135
after about 15 minutes of resting i give
it a hard sear and a hot cast-iron pan
maybe you one minute of side some canola
oil in there if you like but otherwise a
dry pan
there are basic advantages to doing it
this way one because the surface of the
meat is pretty warm around 200 degrees
were able to get a much harder sear in a
much shorter amount of time
number two the time in the oven has made
the surface generally dryer over all
through the meats proteins are now
primed for browning and for because we
already rested our steak mid process we
can sear it slice it and serve it piping
hot right away
no wait
so what is so cool about this technique
well you see when you cook a state with
the traditional searcy AR oven techie
you usually not always but usually get a
bull's-eye effect like this
a hard crust on the outside then a thin
ring of well done then a ring a medium
well then medium all the way down until
you reach your desired medium-rare
doneness in the middle
it's not bad in fact there are marriage
to this effect but wouldn't be great of
my whole state could be medium-rare
that's what are bizarre technique your
Chiefs we get a very thin layer of
charred crust on either side and the
entire stake edge to edge is that
uniform medium rare
let's take a look wow that's intense
so flip the script on the high heat crc
Robin technique cook it low and slow the
temp and finish it with a more
incredible seer than you've ever gotten
before
yeah