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Reverse-Seared Steak

One of the best methods for steak: start it low, cook it slow, then quickly sear or grill for a beautiful crust.

reverse seared steak

The process of reverse-searing is really simple: Season a thick-cut steak (the method works best with steaks at least 40-50mm thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 90 and 135°C. You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half the burners on. Cook it until it's about 5 to 8°C below your desired serving temperature, then take it out and sear it in a ripping-hot skillet, or on a grill that's as hot as you can get it.


Then dig into the best-cooked steak you've ever had in your life.


For even better results, refrigerate the steaks uncovered overnight to dry out their exteriors.


A good thermometer is absolutely essential for this process.


Temperature and Timing for Reverse-Seared Steak


Reverse sear steak temperature and timing

For 40mm Steaks in a 120°C Oven

Doneness

Target Temperature in the Oven

Final Target Temperature

Approximate Time in Oven

Rare

40°C

49°C

20- 25 mins

Medium - Rare

46°C

54°C

25 - 30 mins

Medium

​52°C

​60°C

30 - 35 mins

Medium - Well

​57°C

66°C

35 - 40 mins

Get more detail and watch the video here.

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